Stuffed Peppers with Comté & Couscous
Sweet roasted peppers are stuffed with whole-wheat couscous and vegetables then finished off with an oozing layer of melted Comté for a delicious and nutritious side dish or main course.
Northern Lights Blue Cheese and New Potato Tart
Local baby potatoes are a summertime treat in South Dakota, which has a short growing season. M.J Adams of The Corn Exchange Restaurant and Bistro (and creator of this recipe) suggests serving this rustic baked treat at room temperature, paired with mizuna—a peppery Japanese green—or arugula dressed simply with extra-virgin olive oil and a squeeze […]
Cheddar Risotto Souffles
These mini cheddar risotto soufflés make a great addition to the brunch, lunch table, or dinner table. They go equally well with sausages or a fruit compote
Comté, Caramelized Onion, and Tomato Tarts
Elegant and irresistible, these tarts are a surefire crowd pleaser. Serve them as an appetizer with cocktails, at a luncheon with a light salad, or pack them along for your next picnic.
French Cheese Dip (Aligot)
Aligot (french cheese dip) originates in the L’Aubrac region of southern France. It is easy to make but use a good tomme—don’t substitute
Yogurt, Granola, and Fruit Parfaits
Yogurt Parfaits are a simple but elegant way to start a brunch or can be eaten by themselves as breakfast or a snack. We like switching up the fruit to match the season with strawberries in spring, peaches or blueberries in early summer, raspberries and plums in late summer, and cooked cranberries in the fall.
White Anchovy and Beaufort Appetizer
If you’re not familiar with the Spanish marinated white anchovies, called boquerones, you deserve to get acquainted. They’re nothing like the pungent dark ones in tins that are commonly draped over pizza. Boquerones have a mild, almost pickled flavor that Chef Sean Takaki, of Pourtal Wine Tasting Bar in Santa Monica, Calif., cleverly offsets here […]
Welsh Rarebit
Fergus Henderson’s St. John is the restaurant that launched a thousand pig logos—and many imitators. Since it opened in 1994 in a whitewashed former smokehouse next to London’s wholesale meat market, St. John and Fergus Henderson have become much-copied gastronomic icons. With his unique personal aesthetic, Henderson’s dishes can sometimes read like a stark list […]
Walleye Pike Quenelle with Tomato Coulis and Fresh Mozzarella
Jonathon Sawyer, the 30-year-old chef/owner of downtown Cleveland’s Greenhouse Tavern, introduces his recipe for walleye pike quenelle. In the French classical tradition, quenelles are small dumplings made from poached meat, poultry, or fish. Formed using two spoons, they have a distinctive oval shape. Sawyer likes to use local walleye pike in his quenelles, but you […]
Vincent Price’s Cheese Knots
Although Vincent Price was most well known for his frightening horror movie roles in the 1950s, he and his wife were also serious cooks and gourmets, writing cookbooks on the side. This recipe is one of their creations, and is well worth the cooking time.
