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Welsh Rarebit


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. With his unique personal aesthetic, Henderson’s dishes can sometimes read like a stark list […]

Sweet Potato, Chard, and Alpine Cheese Croquettes


Reminiscent of fried Spanish tapas, these patties have a crisp crust offset by a molten interior. They are inspired by a seasonal gratin of potato, pumpkin, greens, and Tarentaise with duck by Chef Brian Shaw at Fair Hill Inn, in Elkton. They pair equally well with white and red wines.

St. John’s Eccles Cakes with Lancashire Cheese


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 […]

Spicy Roasted Tomato Dip with Chèvre


Late-season tomatoes are dusted with hot smoked paprika to achieve a meaty quality that pairs well with Malbec. Serve this chunky dip with slices of good bread to soak up the unctuous stew of tomato and goat cheese, inspired by an appetizer of Baked Goat Cheese Served Warm with Spicy Tomato Sauce and Toasts from […]

Savory Mushroom and Cheese Panna Cotta with Apple Salad


At Verdé restaurant in Stratton, Vermont, Chef Thaddeus Buck serves Raclette-Style Savory Panna Cotta with Cèpes, Caramelized Onions, and Pickled Honeycrisp Apples—the genesis of this variation. These bite-size custards pack a punch of flavor, especially garnished by a light apple salad that cuts through the creaminess of the cheese and cream. Serve on a water […]

Parmesan Flans


These small savory flans are a great side dish to serve with grilled meats or fish; alternatively, they can be plated as a delicate first course, surrounded, if you like, by lightly sautéed greens or grilled vegetables.

Manchego and Yellow Finn Potato Cakes with Romesco Sauce


This recipe by Chef Annie Somerville of Greens Restaurant in San Francisco uses starchy Yellow Finn potatoes as delightful hosts for leeks, spring onions, tender shoots of green garlic, and a variety of cheeses. (If you can’t find Yellow Finn potatoes, Yukon Golds will work.) While Manchego is the featured cheese here, any creamy melting […]

Kale Farinata Soup with Ossau-Iraty


Farinata is a classic soup from Italy in which a flavorful broth is thickened with polenta. The result is a hearty soup that warms your bones; our recipe is made a bit richer by chewy mouthfuls of Ossau-Iraty cheese from the French side of the Italian border.

Ham, Manchego, and Fig Twists


Inspired by Manchego Scones with Prosciutto Topped with Fig Jam from Chef Sondra Bernstein at The Girl and the Fig.

Swiss Cheese Sauce (Fonduta Valle D’Aosta)


Velvety and non-alcoholic Fonduta is different than Swiss Fondue. It is technically a mornay sauce made with Fontina Valle d’Aosta and enriched with egg yolks. While it can be used as a dipping sauce for toasted whole wheat bread cubes (not French baguette) it is also used as a sauce for potato gnocchi, polenta, vegetables […]

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