Jacqueline Plant for culture: the word on cheese
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Jackie Plant freelances as a recipe developer and editor/food writer for magazines and websites such as Weight Watchers, Family Circle and Culture magazines, while contributing to the development of cookbooks. She has spent much of the past 20 years developing recipes and writing about food for national magazines, such as Parents, Country Living and Woman’s Day Magazine.

Pickled Vegetables and Feta Salad with Herb Dressing

Here’s the perfect do-ahead salad, full of vibrant color and flavor. You can adjust the piquancy of the pickled vegetables to your liking; the longer they’re immersed in the sweet-tart vinegar mixture, the softer and more seasoned they’ll be.

Raspberry Mascarpone Jelly Roll

When you want a little elegance to end the meal, try this classic golden jellyroll cake filled with a lovely pink spiral of fruit-sweetened mascarpone.

Cranberry-Lime Napoleon

All the components for this multilayered dessert can be prepared ahead of time; assemble the dessert about an hour before serving.

Tamale Pot Pie

Spicy cheese enhances both the crust and topping of this chicken-and-corn pie.

Smoked Turkey Carnitas

Pre-smoked turkey legs from the supermarket provide a great shortcut for this dish. Piquant salsa verde and salty cotija cheese added to the meat make this speedy meal a tasty summer staple.

Kale, Asiago, and Bacon Agnolotti with Mushroom Topping

A few drops of truffle oil added to the pasta dough makes a sublime difference in these mushroom-topped stuffed morsels, shaped like little turnovers.

Grilled Cheese-Stuffed Chicken

Grilled, Cheese-Stuffed Chicken

Feta and mozzarella, blended with dried tomato and oregano, are stuffed into chicken breasts just before grilling. Yum.

Double Cheese Spinach Omelet

Combining the vegetable-rich flavors of a frittata with omelet technique, this savory classic has a mozzarella-pepper filling wrapped in feta and spinach.