Smoked Cheddar Ice Cream
This unique ice cream goes gangbusters with apple pie, but it’s also delicious drizzled with rich caramel sauce.
Smoked Cheddar Juicy Lucy Burgers
Minneapolis made the cheese-stuffed burger famous, but swapping smoked cheddar for American slices really elevates this dish. For even better results, ask your butcher for ground short ribs in place of the ground chuck.
Chef’s Dish: Sohail Zandi
Chef Sohail Zandi balances creativity and simplicity in Upstate New York at Brushland Eating House.
Seasoned Ricotta with Pomegranate Seeds, Persimmon, and Balsamic
Garnished with pomegranate seeds and persimmon, this cheesy seasonal dish can be served for breakfast or dessert. You’ll have leftover seasoned ricotta; it will keep, refrigerated, for up to a week.
Hand-Rolled Ricotta Pasta with Brushland’s Grandma Sauce
Save time by doubling the pasta recipe and freezing half so you’ll always have homemade pasta on hand!
How to Cold-Smoke Cheese
Cold-smoking, a process that produces smoke that emits very little or no heat, is the perfect way to pack smoky flavor into your favorite wedge.
Marinated Hanger Steak with Feta Vinaigrette
This feta vinaigrette garnishes an impressive steak, but it’s also phenomenal mixed into morning eggs or drizzled over grilled romaine lettuce.
Cauliflower Sandwich with Broccoli Rabe–Pecorino Pesto
The broccoli rabe and walnuts bring a tart, tannic brightness to this sourdough sandwich.
Chopped Kale Salad with Aged Gouda and Anchovy Dressing
Technically an aioli, this creamy dressing stands up well to hearty kale. For the anchovy haters out there, don’t worry. You can substitute 1 teaspoon salt.
The Best Chefs of the Year: Brenner Pass
In Richmond, Virginia, Brenner Pass gives a taste of the Alps in the South.
