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You’re going to love this beloved Southern staple with a Cajun twist.
This classic spread gets the burger treatment, and candied jalapeños add an unexpected burst of spicy-sweet flavor.
This is as intense a cheesy ice cream experience as you’ll get without veering into the savory side.
This spin on the classic French potato gratin uses Pont l’Évêque for a full, rich flavor and enticing aroma. The method results in excellent texture, and this dish will really satisfy when temps begin to drop.
This make-ahead cornbread packs well and can serve as breakfast at the trailhead, a mid-hike snack, or warmed up and eaten by the fire in the evening.
Kataifi, a shredded phyllo pastry, acts as a nest for this tiny deviled quail egg topped with pickled lotus root.
This take on classic ramen gets its flavor from an unlikely ingredient- a hard French cheese.
Asiago gives fresh flavor to the classic chicken caesar salad. Sub in grilled shrimp or salmon if you aren’t a meat-eater.
Often described as a “lazy pie,” a galette is a rustic yet delicious addition to your table. Plus, asiago makes everything better.
This recipe plays with the sweet-savory balance, bringing in the spike of a sharp cheddar and the natural sweetness of pears and the warmth of cumin seeds.