photographed by Evi Abeler | styled by Emma Feigenbaum
Cheddar is the great culinary enabler. It’s the go-to cheese that makes just about anything irresistible, as we discovered while inventing this issue’s better-with-cheddar recipes.
From a crisp winter slaw to nutty cheddar scones to cheese-and-salsa-filled kale crepes, these recipes work with all kinds of young cheddars, aged 12 months or fewer. And lucky for you, that’s the kind you probably have in the refrigerator right now, assuming you’re one of the average Americans who eats 10 pounds annually of reliable, affordable, generally young, commodity cheddar. Longer-aged, artisan cheddars are usually more crumbly and don’t melt as well in cooked recipes—though they’re excellent when grated into salads or sprinkled atop soups and stews. (Just another reason to keep multiple types of cheddar on hand!)
Kale Crepes with Cheddar & Salsa
These vibrant, veggie-fortified crepes are folded around a classic quesadilla-like filling, but feel free to improvise with other mixtures. Cheddar and sautéed mushrooms are also a winning combo.
Maple-Cheddar Pecan Scones
BLC Sandwich on Olive Bread
Winter Slaw with Apples, Cheddar, & Walnuts
Winter Squash Galette with Cheddar, Rosemary, and Caramelized Onions
Elaine Khosrova
Elaine Khorova is the original Editor-in-Chief of culture magazine and the current recipe writer extraordinaire. She resides in the Hudson Valley of New York where she is working on a book about the history of butter.
