Articles written by
James Beard Award-winning food journalist Kathy Gunst always has cheese in her refrigerator and is constantly on the lookout for new pairing combinations. The author of 16 cookbooks, her most recent work is Rage Baking—The Transformative Power of Flour, Fury and Women’s Voices. She writes for the Washington Post, Boston Globe, Eating Well, and other publications.
Martha Vineyard’s The Grey Barn and Farm
Dairy cows graze at The Grey Barn and Farm Photographed by Molly Glasgow When Molly and Eric Glasgow bought the 100-acre farm now known as The Grey Barn and Farm in Chilmark, Massachusetts, on the island of Martha’s Vineyard, they knew almost nothing about farming. The couple had been living in London, where Eric was […]
Pumpkin Seed, Rosemary, and Bacon Brittle
This simple brittle is a combination of unforgettable textures, flavors, and colors. Serve with cheeses, or sprinkle over a mixed green salad.
Pistachio-Sharp Cheddar Shortbread
This savory shortbread, with meaty pistachios and sharp cheddar, make the ideal accompaniment to any sharp cheese that you have on-hand.
Well Matched: Avoid Pairing Anxiety with Chef-Tested Cheese Partners
Unusual, off-beat pairings can be revelatory. Here are seven options, plus suggestions for a single bite and using them in a cheese-centric dish.
Mango-Citrus Jam
This slightly sweet, vibrantly orange jam pairs well with creamy fresh ricotta, goat cheese, cream cheeses, or a mild cheese that benefits from sweetness.
Mediterranean-Style Mac & Cheese
Mediterranean-style flavors, including young Asiago and pieces of spicy sausage, take all the goodness of traditional mac ‘n’ cheese and ramp it up a notch
Leek, Potato, and Sharp Cheddar Cheese Soup with Chive-Walnut-Cheddar Topping
This cheddar cheese soup is pure comfort food—smooth, rich, and bursting with flavor from leek, potatoes, and good, aged cheddar
Open-Face Broiled Fresh Chèvre Sandwich with Marinated Red and Yellow Peppers
Creamy fresh chèvre pairs up with sweet, silky slices of red and yellow roasted pepper in this open-face chevre sandwich
Bistro-Style Salad with Poached Egg and Parmesan
Salads seem like a challenge during the winter, but with just a little creativity you can have this beautiful bistro-style salad apropos of the season
Broiled Gruyère Sandwich with Maple-Caramelized Apples
This sweet and savory Broiled Gruyère Sandwich is light enough for a snack, satisfying enough for a meal, and altogether delicious
