☰ menu   


French Alpine Fare Meets a Love for Maine Cheese at Alice and Lulu’s


Photography by Nicole Wolf Chef Lex Godin can pinpoint when they fell in love with Maine cheese. It was 2017, and they were working as the executive chef at 45 North, a ski resort restaurant in western Maine, which served Kennebec Cheesery’s Sugarloaf, an aged, Alpine-style goat’s milk cheese. Due to a delivery hiccup, Lex […]

Classic Croque Monsieur


This recipe is from culture's feature of the now-closed Colette Grand Cafe. While the restaurant may no longer be operating, chef Jennifer Dewasha is still cooking, and this Croque monsieur is still delicious!Recipe Tip: Use a mild ham for this recipe— aged or heavily smoked versions will overpower the other flavors.

Chef’s Dish: Southern Classics Meet Mediterranean Flavors at The Lazy Goat


Photographed by Paul Mehaffey Tucked up against the foothills of the Blue Ridge Mountains, Greenville, South Carolina, garners its fair share of accolades these days for its food scene, which is bubbling over with good places to eat—notto mention three James Beard Award nominees. But that wasn’t the case in 2007 when restaurateur Carl Sobocinski […]

Harbison Deviled Tea Eggs in Kataifi Nests with Pickled Lotus Root


Kataifi, a shredded phyllo pastry, acts as a nest for this tiny deviled quail egg topped with pickled lotus root.

Apple Poptarts with Caramel Ice Cream

Apple Poptarts with Caramel-Crème Fraîche Ice Cream and Aged Gouda


The aged gouda is the star here. The creamy, rich ice cream helps bring out its caramel flavors, while the tart apples draw out its nutty, sharp qualities.

Chef’s Dish: Sohail Zandi


Chef Sohail Zandi balances creativity and simplicity in Upstate New York at Brushland Eating House.

Seasoned Ricotta with Pomegranate Seeds, Persimmon, and Balsamic


Garnished with pomegranate seeds and persimmon, this cheesy seasonal dish can be served for breakfast or dessert. You’ll have leftover seasoned ricotta; it will keep, refrigerated, for up to a week.

Hand-Rolled Ricotta Pasta with Brushland’s Grandma Sauce


Save time by doubling the pasta recipe and freezing half so you’ll always have homemade pasta on hand!

4
4