Yam Quick Bread with Pepitas
This autumnal quick bread is rich with flavor. The yams add a slightly sweet note and lots of moisture, and the smoky, spiced pepitas are reminiscent of a campfire. A perfect pairing would be spreadable tangy goat’s milk cheese.
Semolina Fig Focaccia
Sweet pockets of soft fig dot this bread, making it a great partner with hard, salty cheeses such as aged pecorino and a selection of charcuterie, including silky prosciutto. I like to serve it cut into individual squares to frame whatever I’m serving with it.
Rye Walnut Aniseed Loaf
This wholesome loaf is based on a French recipe for walnut bread, pain aux noix. Traditionally it is paired with Roquefort, but the addition of porter makes this dense, tangy loaf even more cheese friendly. I also like a caramelly aged Gouda with it. Halve the recipe to make one loaf, or tightly wrap and […]
Olive Oil Flatbreads with Provençal Herbs
This recipe is a twist on Spanish olive oil crackers, known as tortas de aceite. The herbed sugar-salt mix creates a sweet and salty crackly caramel surface in the high heat of the oven. The flatbreads are irresistible on their own but would pair well with an oozy Camembert.
Comté, Cranberry, and Apple Stuffing
Traditional stuffing gets taken to new heights in this irresistible dish combining the nutty aromas of Comté with sweet apples, tart cranberries, and fresh herbs
Caramelized Shallots in Port Wine
Formerly the maitre d’fromage at Charlie Trotter’s in Chicago, Brandon Weeks manages the cheese cart at the Urban Farmer restaurant in Portland, Oregon.
Broad Beans & Berkswell
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. It is easy to see why Henderson is held in such high regard by […]
Autumn Cobb Salad with Flavored Gouda
This hearty composed autumn cobb salad makes a beautiful main dish for lunch. We’ve used semi-soft Gouda with cumin seeds to add a subtle, earthy taste to the meal
Plum (or Prune) Clafouti
Part pudding and part pancake, clafouti is traditionally made with cherries, but it easily adapts to almost any fruit. The clafouti will emerge from the oven puffed and brown, but will collapse like a soufflé as it cools. In the winter, you can make clafouti with dried plums (prunes) using the variation below. Serve warm, […]
Young Asiago & Broccoli Soup with Black Pepper Croutons
Our broccoli-cheese soup is made brighter and a bit more elegant than the classic version from childhood with peppery homemade croutons, crumbles of Asiago, and a dash of fresh lemon.
