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Jackie Botto is the food stylist and photographer for the Philadelphia cheese mecca, Di Bruno Bros. and the curator of their blog series, In the Kitchen with Jackie.
These will last two weeks stored in an airtight container in the refrigerator or up to three months in the freezer for sporadic snacking.
Stilton’s dense creamy texture crumbles into butter-like curds that can be enjoyed solo or melted into a dish for a distinctive taste.
The walnuts are incorporated into the pastry of these savory tartlets. You can blind bake the pastry shells up to three days in advance.
A variation of an English culinary tradition. You can use Guinness or your favorite local stout.
Tender and crispy gnocchi are lightly coated in a creamy Stilton sauce. You can make and boil the gnocchi ahead of time and freeze them for later use.
Use ruby port for a brilliantly vibrant dessert that balances this iconic funky blue with a seasonal pear poached in port.
A bright spread that can be simply enjoyed on grilled bread or used as a condiment on sandwiches.
Welcome this nutty sheep’s milk cheese to your table for a taste of Spain.
For this recipe, the Manchego is marinated ahead of time with citrus and herbs. Use a good quality tuna for the best results.
Serve this omelette for breakfast or as a part of a tapas menu. A 10-inch cast iron skillet is perfectly sized for this dish.
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