At Elderslie Farm, George and Katharine Elder Honor Kansas Culture
George and Katharine Elder make goat’s and cow’s milk cheeses, along with operating a restaurant, a cafe, a blackberry-picking operation, and a sawmill.
In Season: Carrots
The ubiquitous carrot, which is seemingly always in season in one variety or another, can be prepared with imagination in myriad ways.
DIY: Mexican Crema
Having a single jar of crema in your fridge will help you solve many of your condiment quandaries. Or you can just eat it with a spoon.
Manchego and Marcona Almond Spread
A bright spread that can be simply enjoyed on grilled bread or used as a condiment on sandwiches.
One Cheese, Five Ways: Hola, Manchego!
Welcome this nutty sheep’s milk cheese to your table for a taste of Spain.
Tuna Frisée Salad with Citrus-Marinated Manchego and Olives
For this recipe, the Manchego is marinated ahead of time with citrus and herbs. Use a good quality tuna for the best results.
Ham and Potato Spanish Omelette
Serve this omelette for breakfast or as a part of a tapas menu. A 10-inch cast iron skillet is perfectly sized for this dish.
Chorizo and Manchego Stuffed Peppers
Saffron and paprika inspire paella flavors inside these Manchego- and chorizo-filled roasted peppers.
Sweet Manchego Empanadas
These hand pies are filled with the classic combination of membrillo (quince paste) and Manchego.
One Cheese, Five Ways: Gouda as Gold
Young or aged, this Dutch classic yields a spectrum of flavor and texture. Learn how to play to Goudas’ many strengths in the kitchen.
