Articles written by Rebecca Haley-Park
Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.
Whole Wheat Shells with Tahini, Radishes, and Chives
Bold wheat pasta and tahini bring nutty depth to this savory dish studded with spring vegetables
Cherry Jam Tart
Salty, flaky sheep’s milk cheese gives extra dimension to the already buttery crust of this fruity tart
Classic Tiramisu
Strong coffee offsets layers of sugary ladyfinger cookies and decadent mascarpone in this celebrated no-bake dessert
Matcha-Goat Cheese Brownies
It’s hard to improve on fudgy chocolate perfection, but these dense squares—gilded with tart green tea-chèvre frosting—do just that
Gjetost-Topped Mini Bread Puddings
Roasty-sweet gjetost is an apropos garnish for these rich single-serving treats
Red Cabbage Turnovers with Apples and Gruyère
Melted Gruyère enriches these puffs—just add lightly dressed greens to complete the meal
Shakshuka with Feta and Yogurt
Stewed, sweet tomatoes, cool, tangy cheese, and warm bread for dipping—comfort food doesn’t get any better than this
Chard and Mushroom Shepherd’s Pie
Cheesy mashed potatoes crown this shepherd’s pie bursting with mushrooms and greens
Smoky Kale-and-Bean Stew with Cheesy Croutons
Queso-topped toast elevates this humble soup to dinner-party status
Fettuccine with Brown Butter, Walnuts, and Shaved Goat Cheese
Keep supper simple with this deeply flavorful fettuccine, showered with citrusy aged goat cheese.
