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.
Cannoli with Ricotta, Chocolate, & Candied Fruit Filling
Imagine the creamy sweet-cheese flavor of cannoli without the usual heaviness. Such was the inspiration for these bite-size cones made with crispy, light phyllo dough and a filling of ricotta cheese, whipped cream, chocolate bits, and candied fruit.
One Cheese, Five Ways: Get Your Goat
Keep a fresh log of fresh chèvre on hand for experimenting and you’ll find, as we did, that it offers more versatility than most.
Halloumi, Pesto, and Veggie Kebabs
Don’t worry about melting cheese dripping through grill racks—firm halloumi is designed to brown on the outside while its center turns soft.
Corn & Herb Risotto Cakes with Shrimp Curry
This towering combo of creamy, crispy risotto cakes and spicy Malaysian-style curry hits all the key flavor notes you’d want in a dish
Cheddar Risotto Souffles
These mini cheddar risotto soufflés make a great addition to the brunch, lunch table, or dinner table. They go equally well with sausages or a fruit compote
Beet Risotto with Gjetost and Basil
Gjetost cheese is a Norwegian staple that’s used for snacking and sandwiches, as well as for cooking. This dark and salty-sweet cheese adds richness to beet risotto.
Stuffed Potatoes with Goat Cheese, Peppers, and Ham
For your next no-fuss brunch, try this hearty side dish that we adapted from the recipe files of French goat cheese maker Ile de France.
Smoked Gouda, Kimchi, and Turkey Melt
Tangy kimchi—a fermented cabbage mixture—provides a bright flavor to complement melted cheese and roast turkey in this sandwich.
Baked Penne with Pancetta and Gouda
An improvement on the mac-and-cheese casserole, this recipe adds veggies and pancetta. Feel free to grate extra Gouda on top before baking.
Shakshuka with Gouda
Great for brunch or a simple supper, this version of the traditional skillet dish is best served with crusty French bread.
