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Caroline Wright is a food writer, a cook, and the author of Twenty-Dollar, Twenty-Minute Meals, a collection of fresh and simple recipes for the busy cook.
Chopped Arugula Salad with Chicken, Capers, Aged Gouda, & Grilled Lemons
Bright, tangy flavors rule this fresh chopped arugula salad, from grilled lemons to aged gouda to tiny, briny capers
Young Asiago & Broccoli Soup with Black Pepper Croutons
Our broccoli-cheese soup is made brighter and a bit more elegant than the classic version from childhood with peppery homemade croutons, crumbles of Asiago, and a dash of fresh lemon.
Robiola Handkerchiefs with Heirloom Tomato Relish and Basil Oil
Robioloa’s soft, edible rind and creamy, moist richness ensures this dish steals the show.
Sheep’s Milk Camembert, Speck, and Fresh Peach Crostini
Karen Weinberg, cheesemaker at 3-Corner Field Farm in Shushan, New York, makes a luscious sheep’s milk Camembert, Shushan Snow, that inspired this not-just-ham-and-cheese indulgence. Another fine New York producer of this style of cheese is Old Chatham Sheepherding Company, which produces the award-winning Nancy’s Hudson Valley Camembert.
Kale Farinata Soup with Ossau-Iraty
Farinata is a classic soup from Italy in which a flavorful broth is thickened with polenta. The result is a hearty soup that warms your bones; our recipe is made a bit richer by chewy mouthfuls of Ossau-Iraty cheese from the French side of the Italian border.
Grilled Summer Squash Salad with Green Peppercorn Chèvre
Wide ribbons of grilled zucchini and yellow summer squash, tossed with a simple olive oil dressing, are served with peppery arugula, nuts, and tangy goat cheese.
Gingered Pumpkin Soup with Cotija
Cotija cheese, a salty, crumbly staple used in Mexican and Latin cooking, accents this creamy, spicy autumnal gingered pumpkin soup
Swiss Onion Soup
This hearty soup gains its deep flavor from regional Swiss ingredients—Appenzeller cheese, Riesling wine— and from slowly caramelizing onions over low heat
Stuffed Eggplant with Fresh Peas & Smoked Mozzarella
Stuffed eggplant gets new depth of flavor with smoked mozzarella, mint, and fresh peas
