Comté Wafers
Shredded Comté quickly bakes into these thin wafers of delicate crispy cheese. Like the Italian cheese wafer, called frico, these wafers can be served as a snack with a glass of wine as a garnish for salad, or as an accompaniment to a steaming bowl of soup.
Braised and Baked Brussels Sprouts
Serve this hearty gratin as a side dish to accompany roasted chicken or lamb. For a vegetarian version substitute onion for the bacon and sauté it in a little olive oil, then proceed as directed. Neudorf is a Pyrenees-style sheep’s milk cheese with a complex nuttiness that comes from up to 15 months of aging. […]
Aged Gouda and Walnut Biscotti
The texture of these yeast-leavened biscotti is firm and crunchy like a cookie, but the flavor is decidedly cheesy and savory.
Pearl Barley with Butternut Squash, Kale, & Cheese
This harvest meal uses pearl barley in place of risotto for a nutty base that can balance out an assertive hard cheese
Moroccan Carrot Parsnip Soup with Spiced Yogurt
This sweet and earth vegetarian carrot parsnip soup by Chef Annie Somerville is topped with rich and spicy yogurt for a satisfying first course
Mushroom Risotto with Truffled Pecorino
This creamy risotto comes to perfection with the addition of earthy mushrooms and flavorful pecorino
Butternut Squash, Walnut, and Blue Cheese Ravioli
Fall flavors of sage and butternut squash come together in blue cheese ravioli punctuated with toothsome walnuts and coated in toasted brown butter sauce
Gingered Pumpkin Soup with Cotija
Cotija cheese, a salty, crumbly staple used in Mexican and Latin cooking, accents this creamy, spicy autumnal gingered pumpkin soup
Peruvian Potato Soup (Papa Cashqui)
The traditional Peruvian potato soup uses hearty potatoes, fresh cheese, and a variety of herbs to create a dish that is filling, nutritious, and flavorful
Roast Butternut Squash with Pistachio and Pecorino
Sweet roasted butternut squash get dressed in tangy white balsamic, crunchy pistachios, and earthy, salty aged pecorino cheese
