Articles written by
Twice Baked Barry’s Bay Cheddar Soufflés
If you’re not near a supply of Barry’s New Zealand cheddar, splurge on a piece of assertive American cheddar for these individual soufflés, such as Cabot Clothbound or Hook’s aged cheddar from Wisconsin.
Braised and Baked Brussels Sprouts
Serve this hearty gratin as a side dish to accompany roasted chicken or lamb. For a vegetarian version substitute onion for the bacon and sauté it in a little olive oil, then proceed as directed. Neudorf is a Pyrenees-style sheep’s milk cheese with a complex nuttiness that comes from up to 15 months of aging. […]
Blue Cheese Gougères
These bite-size morsels made from cream puff dough are typically flavored with an alpine-style cheese, but they can adapt to most any flavorful substitute, especially a bold blue cheese. To substitute for the Kiwi cheeses Schwass uses in this recipe, try Caveman Blue from Rogue Creamery and Midnight Moon from Cypress Grove.
Roast Butternut Squash with Pistachio and Pecorino
Sweet roasted butternut squash get dressed in tangy white balsamic, crunchy pistachios, and earthy, salty aged pecorino cheese
