Gougères with Ossau-Iraty and Piment d’Espelette
Fresh and fruity Piment d’Espelette pairs with sweet, nutty, and floral Ossau-Iraty to give these classic cheese puffs an irresistible whiff of the French Basque region. The gougères are best eaten warm, but they can be made a few hours in advance and re-crisped in the oven for 5 to 10 minutes just before serving.
In Season: Nuts
Ancient Romans partaking in the festivities of Saturnalia—a raucous mid-December holiday that honored seed-sowing god Saturn— wagered nuts, not gold coins, as they rolled dice fashioned from sheep and goat knucklebones. A good haul of fall nuts, after all, was a good omen for the spring harvest to come. Later in western civilization’s story line, […]
Washed-Rind Cheese Tart with a Mixed Nut Crust
Italian Tallegio is an obvious choice for the washed-rind semi-soft cheese in this recipe. But other options that match the nutty crust are Limburger, Morbier, Port Salut, and Reblochon.
Fudge Brownies with Clothbound Cheddar
Although chunks of cheddar cheese make for an unusual addition to this classic brownie, the salty combination is a must-try. Add as much or as little cheddar as you prefer. For thinner brownies, a 9×13 baking pan can be used.
5 Easy Chocolate Treats for Valentine’s Day
“Treat yourself” takes on a whole new meaning in February, when chocolate-filled treats line the shelves in every store and our sweet tooths are ignited.
New on the Market for Winter 2020
We’ve rounded up six new products to look out for on your next shopping trip.
Roquefort and Rosemary Scone
These are the luxurious weekend treats you didn’t know you needed. Rich and tangy, they work with both sweet and savory accompaniments.
Cherry Jam Tart
Salty, flaky sheep’s milk cheese gives extra dimension to the already buttery crust of this fruity tart
Classic Tiramisu
Strong coffee offsets layers of sugary ladyfinger cookies and decadent mascarpone in this celebrated no-bake dessert
Matcha-Goat Cheese Brownies
It’s hard to improve on fudgy chocolate perfection, but these dense squares—gilded with tart green tea-chèvre frosting—do just that
