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.
Twice Baked Barry’s Bay Cheddar Soufflés
If you’re not near a supply of Barry’s New Zealand cheddar, splurge on a piece of assertive American cheddar for these individual soufflés, such as Cabot Clothbound or Hook’s aged cheddar from Wisconsin.
Sheep’s Milk Ricotta Gnocchi with Artichokes Barigoule and Parsley Pistou
At Picholine, these handmade gnocchi are served with artichokes barigoule and parsley pistou, but the gnocchi can also be accompanied by any kind of Provencal-type vegetable sauce or pesto.
Potato and Comté Galette
To preserve the natural starch in the potatoes, do not soak them in water. To prevent darkening, use the potatoes immediately after they’ve been peeled and shredded. The coarse shredding blade attachment of a food processor will make fast work of preparing the potatoes.
Dutch Puff Pancake with Goat Gouda
This large, puffy baked pancake has more in common with a popover than it does pancake or soufflé. However, the spirit of a soufflé is intact, as beaten eggs add lift to the batter, allowing it to climb up the sides of the pan for a delightfully crisp, curled edge. Served from the pan with […]
Corn & Herb Risotto Cakes with Shrimp Curry
This towering combo of creamy, crispy risotto cakes and spicy Malaysian-style curry hits all the key flavor notes you’d want in a dish
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
Baked Tart with Goat Curd
This simple, delicious tart made with soft goat cheese has just seven ingredients and is flavored with lemon and Alsatian brandy
Beet Risotto with Gjetost and Basil
Gjetost cheese is a Norwegian staple that’s used for snacking and sandwiches, as well as for cooking. This dark and salty-sweet cheese adds richness to beet risotto.
Butternut Squash Gratin with Poblano Chilies, Cheddar, and Fromage Blanc Custard
This rustic gratin is a Greens favorite. The chilies’ smoky heat and the butternut squash’s sweetness work together beautifully. We bake the gratins in six individual portions, but you can use a single dish, too.
