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about the author

Articles written by

Elaine Khorova is the original Editor-in-Chief of culture magazine and the current recipe writer extraordinaire. She resides in the Hudson Valley of New York where she is working on a book about the history of butter.

Open-Face Beef & Blue Cheese Sandwich with Crispy Onion Topping

Open-Face Beef & Blue Cheese Sandwich


This hearty beef & blue cheese sandwich is built with a generous smear of horseradish-infused mayonnaise and layers of beef, blue cheese, and sweet peppers

This robust salad course marries salty, sweet, spicy, and tangy flavors with an ideal mix of textures. For a delicious finger-food variation on the recipe, omit the salad and top each warm pancake with blue cheese and a generous grind of black pepper.

Arugula Salad with Sweet Potato–Parsnip Pancakes, Chives, & Blue Cheese


This robust Arugula Salad with Blue Cheese marries salty and sweet, as well as spicy and tangy, with an ideal mix of textures

Baked Buffalo Chicken Wings with Blue Cheese Dip

Baked Buffalo Chicken Wings with Blue Cheese Dip


Not just for football season, Buffalo Chicken Wings with Blue Cheese Dip gets a health-minded makeover by forgoing the fryer and substituting yogurt for sour cream

Open-Face Beef and Blue Cheese Sandwich with Crispy Onion Topping

True Blue Cheese


Use the savory power of blue cheese to energize fall flavors with these recipes

Parmesan-and Fennel Seed-Crusted Chicken Fritters


The childhood favorite, chicken strips with honey mustard, is all grown up now with the addition of a parmesan crust

Braised Chicory with Parmesan & Pine Nuts


Chicory gets braised in oil with seasonings and a shower of Parmesan, a special treatment that melds its peppery flavors with the nuttiness of the aged cheese

Poppy Seed-Parmesan Crisps


Known in Italian as frico, these savory, light-as-a-feather crisps make a quick and easy appetizer

Cheese-Stuffed Figs with Balsamic Glaze


This easy, elegant appetizer showcases the umami flavor of high-quality Parmigiano Reggiano, with the tart sweetness of balsamic and figs