Chicory Salad with Brown Butter Vinaigrette and Smoked Blue Cheese
A warm and nutty yet sharp vinaigrette brings out the toasted sweetness of smoked blue cheese, while allowing its rich paste to pop. The vinaigrette can be made in advance and rewarmed just before serving.
Gougères with Ossau-Iraty and Piment d’Espelette
Fresh and fruity Piment d’Espelette pairs with sweet, nutty, and floral Ossau-Iraty to give these classic cheese puffs an irresistible whiff of the French Basque region. The gougères are best eaten warm, but they can be made a few hours in advance and re-crisped in the oven for 5 to 10 minutes just before serving.
Roasted Harissa Chicken with Herbed Pistachio Goat Cheese
A zingy, flavor-packed goat cheese is slipped under the skin of this bird before harissa, a North African chile pepper paste, paints it a brilliant red and adds an extra kick of heat. Placed over a bed of fennel and carrots, the chicken keeps moist while the vegetables become infused with pan drippings during roasting. […]
