Articles written by Leigh Belanger
Leigh Belanger is culture's former food editor. She's been a food writer, editor, and project manager for over a decade— serving as program director for Chefs Collaborative and contributing to local newspapers and magazines. Her first book, The Boston Homegrown Cookbook, was published in 2012. She lives and cooks in Boston with her family.
Rich, Velvety Hazelnut Chocolate Bars with Crème Fraîche
Chocolate ganache is typically made with heavy cream; here we use crème fraîche to add a welcome tangy note to these deeply chocolaty bar cookies.
Oatmeal-Ginger Sandwiches with Goat Cheese
These crisp, delicate cookies— adapted from award-winning baking teacher and author Nick Malgieri—are the ideal foil for whipped chèvre’s citrusy favor and light, fluffy texture. Photographed by Beryl Striewski
Rise and Shine: Cheesy Weekend Brunch
From cheese-filled doughnuts (yes, really) to a savory, gooey frittata, this brunch menu is made for celebrating.
Adding Cheese To Cookies: Fennel & Olive Cookies
Pecorino cheese, fennel, and olive! These Italian cheesy treats are both sweet and savory and perfect for Holiday baking.
Adding Cheese To Cookies: Rugelach
These crescent-shaped, cream cheese filled rugelach are a must bake this holiday season.
Adding Cheese to Cookies: Blue Cheese Thumbprints
Here’s our collection of sweet and savory treats, featuring confections with cheese in the dough, in the filling, and in the icing.
Cheesy Weekend Brunch: Doughnuts
These cloud-like delightful doughnuts with the richness of mascarpone and sweetness of maple syrup, are a crowd-pleaser.
Cheesy Weekend Brunch: Waffles
This waffles’ dish manages to be over the top and elegant at the same time—just what you want for brunch.
Cheesy Weekend Brunch: Frittata
Don’t fall short on cheese if you want an ooey-gooey frittata. The secret to this ultra-savory egg dish is loads and loads of delicious Taleggio. Rock the weekend brunch!
Cheesy Weekend Brunch: Endive Salad
A classic palate refresher, this fennel-grapefruit-endive salad is showered with shards of fruity aged cheese.
