Creamy Cauliflower and Comté Soup
The toasted hazelnuts and cauliflower florets in this recipe contribute visual interest as well as a welcome variety in texture.
Savory Bacon-Comté Scones
Enjoy these alongside morning coffee or breakfast stout, or to accompany a bowl of soup.
Bread Pudding with Comté and Wild Mushrooms
Make this dish the star of brunch or serve it as a dinner side. Using an assortment of mushrooms imparts a more robust flavor.
French Onion Meatballs
These chicken meatballs contain all the flavors of a classic French onion soup in every bite.
Chef’s Dish: Marcus Samuelsson’s Ayib + Sweet Potato Ravioli
In “The Rise,” Marcus Samuelsson explores the trajectory of Black cooking in America.
DIY: Got Sourdough Discard?
Discard that comes from sourdough production is certainly not waste; here’s how to deal with it deliciously.
In Season: Well-Bred Brassicas
Geneticists cross these veggies with creamy, nutty cheeses on the plate.
Dark Chocolate Cheesecake with Caramel and Sea Salt
This cake has such a luxurious mouth feel that it’s more like to chocolate mousse than what we think of as cheesecake.
Ricotta Cheesecake with Red Wine Soaked Figs, Hazelnuts, and Olive Oil Crust
This filling is as basic as it gets, so you’re going to want to shell out for the good stuff here—anything that’s made fresh and locally is your best bet.
