Crispy Cheese Bites (Chicharrones de Queso)
It’s a real show when Jimmy Shaw makes chicharrones behind the sleek counter at Loteria Grill. A blizzard of shredded Mexican manchego hits the hot griddle, then a pinch of cilantro, a sprinkle of onion, and seconds later you’re handed a fantastically lacy, golden crisp. Alas, you are not Jimmy Shaw, so here’s how to […]
Cheese Nuggets
So much of the success of this recipe from Family Aprons depends on the cheese you use. The more you like the initial ingredients, the more you will like the finished product.
Cheese-Grit Fries
At Beasley’s Chicken + Honey, Christensen serves these crisp, cheddar-flavored bites with classic aioli and chow-chow, a Southern relish typically made with cabbage, red bell peppers, onions, and green tomatoes, spiced with mustard seeds and turmeric.
Cheddar Corn Soufflé
From Matt Lewis and Renato Poliafito’s Baked Elements: “Yes, this incredibly rich, creamy, Cheddar Corn Soufflé can be served as a dessert—a studious, old-school, cheese course. It can also be served as an appetizer. Or as a side. Or, less typically, as a main course. We actually encourage you, if you are feeling full of […]
Buttermilk Blue, Fig, and Port Wontons
Recipe from Chef Daniel Fox, The Madison Club, Madison, WI, and courtesy of Emmi Roth USA.
Buttermilk Blue Stuffed Dates
Joanne Weir is many things: a world traveler, a James Beard Award-winning cookbook author, a cooking teacher, a chef and a television personality. She spends six months of the year touring the globe sharing her extensive background with regard to food theory and technique, in particular Mediterranean cuisine and the regional foods of the U.S. […]
Buttermilk Blue Crostini with Mushrooms
Joanne Weir is many things: a world traveler, a James Beard Award-winning cookbook author, a cooking teacher, a chef and a television personality. She spends six months of the year touring the globe sharing her extensive background with regard to food theory and technique, in particular Mediterranean cuisine and the regional foods of the U.S. […]
Braised and Baked Brussels Sprouts
Serve this hearty gratin as a side dish to accompany roasted chicken or lamb. For a vegetarian version substitute onion for the bacon and sauté it in a little olive oil, then proceed as directed. Neudorf is a Pyrenees-style sheep’s milk cheese with a complex nuttiness that comes from up to 15 months of aging. […]
Blue Cheese Gougères
These bite-size morsels made from cream puff dough are typically flavored with an alpine-style cheese, but they can adapt to most any flavorful substitute, especially a bold blue cheese. To substitute for the Kiwi cheeses Schwass uses in this recipe, try Caveman Blue from Rogue Creamery and Midnight Moon from Cypress Grove.
Aged Gouda and Walnut Biscotti
The texture of these yeast-leavened biscotti is firm and crunchy like a cookie, but the flavor is decidedly cheesy and savory.
