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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.

Blue Cheese and Fig Shortbread

Blue Cheese and Fig Shortbread

| November 24, 2014
This article is from: Autumn 2014

Lightly sweet and delicately savory, these Blue Cheese and Fig Shortbread cookies are good with a cup of tea in the afternoon or a glass of wine in the evening

With chopping blade in small bowl of food processor, pulse nuts until finely chopped (but not ground). Remove 2 tablespoons chopped nuts, and set aside. Add butter and 1⁄2 cup blue cheese to nuts in processor, and pulse just until a thick paste forms. Heat oven to 400°F. Cut pastry in half, then cut each half into three equal strips to make 6 pastry rectangles. Arrange pastry pieces on large baking sheet, spaced well apart. With tines of fork, pierce center of each piece several times to prevent pastry from developing large air pockets during baking; the crust edges of each tart will then rise up around the filling. Spread a generous tablespoonful of nut paste evenly on each rectangle, leaving a 1⁄2-inch border of pastry around edges. Peel beets, and slice into 1⁄4-inch- thick rounds. Arrange beet slices, slightly overlapping, to cover nut filling. Bake 16 to 18 minutes on bottom rack of oven, until pastry edges are dark golden and flaky. Cool until warm or room temperature. Sprinkle with remaining chopped walnuts, garnish with more blue cheese, and serve.

Beet, Walnut, and Blue Cheese Tarts

| November 21, 2014
This article is from: Autumn 2014

These Beet, Walnut, and Blue Cheese Tarts topped with slices of ruby, golden, and striped chioggia beets are a cinch to make, especially on store-bought puff pastry

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

Open-Face Beef & Blue Cheese Sandwich

, and | October 4, 2014
This article is from: Autumn 2014

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

, and | September 18, 2014
This article is from: Autumn 2014

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

, and | September 13, 2014
This article is from: Autumn 2014

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

One Cheese, Five Ways: True Blue

, and | September 10, 2014
This article is from: Autumn 2014

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

Parmesan-and Fennel Seed-Crusted Chicken Fritters

| March 4, 2014
This article is from: Spring 2014

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

and | March 4, 2014
This article is from: Spring 2014

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

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