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.
Smoked Cheddar Biscuits with Spicy Sausage Gravy
These biscuits are best the day they’re made, but the gravy can be prepared up to 3 days ahead of time.
The Best Chefs of the Year: Sushi Meets Cheese at Chizu
In downtown Portland, this trendy cheese bar looks to Japan for inspiration.
Butternut Squash and Kale Strata
Strata is traditionally served for breakfast or brunch, but it can make for a wonderful meal any time of day—just serve with a green salad for a hearty, filling feast.
Jarlsberg Beer Queso
Jarlsberg makes this queso ever-so-creamy, while the buttery flavors of the cheese tame the slightly bitter pilsner. Enjoy this one alongside pretzel sticks or pretzel bites.
The Great Scot Cocktail Paired with Harbison
Smoky, sweet, and comforting! This playful Christmas-themed combo is perfect for your holiday cocktail party.
A Happy Holiday Feast
Culture’s best tips, tricks, and cheese-filled dishes to make your holiday feast a festive success.
Gougères with Ossau-Iraty and Piment d’Espelette
These cheese puffs become even more decadent with fruity Piment d’Espelette and nutty Ossau-Iraty.
