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.
The Truth About Raw-Milk Cheese
Got questions about raw-milk curds? We explain the process and protocols cheesemakers follow and examine listeria contamination in cheese
Campanelle with Mini Lamb Meatballs, Greens, and Gravy
Spiced lamb, baby greens, and a dusting of citrusy feta keep this pasta season-appropriate, while creamy gravy comforts on still-chilly nights
Tagliatelle with Lemon Cream, Asparagus, and Prosciutto
Mascarpone and lemon come together to bring spring pasta to tangy new heights
Whole Wheat Shells with Tahini, Radishes, and Chives
Bold wheat pasta and tahini bring nutty depth to this savory dish studded with spring vegetables
Cherry Jam Tart
Salty, flaky sheep’s milk cheese gives extra dimension to the already buttery crust of this fruity tart
Classic Tiramisu
Strong coffee offsets layers of sugary ladyfinger cookies and decadent mascarpone in this celebrated no-bake dessert
Matcha-Goat Cheese Brownies
It’s hard to improve on fudgy chocolate perfection, but these dense squares—gilded with tart green tea-chèvre frosting—do just that
Gjetost-Topped Mini Bread Puddings
Roasty-sweet gjetost is an apropos garnish for these rich single-serving treats
Infusions, Popcorn, and Extra Cream: 2017 Winter Fancy Food Show Trends
A recap of the top trends we saw at the 2017 Winter Fancy Food Show in San Francisco
Red Cabbage Turnovers with Apples and Gruyère
Melted Gruyère enriches these puffs—just add lightly dressed greens to complete the meal
