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Creamy Cauliflower and Comté Soup


The toasted hazelnuts and cauliflower florets in this recipe contribute visual interest as well as a welcome variety in texture.

Burnt Honey and Yogurt Cheesecake with Vanilla, Orange, and Pistachios


For this yogurt cheesecake, I was directly inspired by the dreamy, uplifting flavors used by cooks from Sicily to Lebanon and beyond.

Maitake, Tomato and Goat Cheese Galette


Meaty, rich maitake mushrooms work in concert with roasted tomatoes to make this galette reminiscent of your favorite mushroom pizza.

Roasted Beet Salad with Roquefort and Walnuts


Beets and blue cheese are a classic pair. This is a great side dish, or lovely lunch with some crusty bread.

Zucchini Ribbon Salad with Deconstructed Basil & Fiore Sardo PDO Pesto


Twirls of zucchini and Fiore Sardo PDO intertwine to make a salad worthy of a party. Serve as a side at your first picnic of spring.

Savory Granola with Yogurt and Spring Vegetables


This savory mix of nuts and seeds adds a healthy kick of flavor and crunch to salads, vegetables, and even your morning yogurt.

Sweet Potato and Gruyère Lasagna


Sweet potato puree boosts the flavor and creaminess of the cheese in this lighter take on lasagna.

Taleggio and Swiss Chard Omelette


Swiss chard is a hearty winter substitute for spinach in this brunch classic. The Taleggio deliciously melts just slightly while the eggs cook.

Roti Pizza with Jammy Tomatoes and Cheddar


Reserve half of your roti pizza dough and switch up the toppings—fermented tomatoes and cheddar add extra zip to this pizza. You’ll need a 1-gallon ceramic crock for this recipe.