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shrimp and cashew curry

Shrimp and Cashew Curry


This dish uses ground cashews as the base for a rich, spicy sauce. Lime juice squeezed in at the end makes flavors pop

muhammara

Muhammara


Woodsy toasted walnuts lend a sturdy backbone to this super-savory dip

boozy blondies

Boozy Blondies


Turn white chocolate-macadamia nut cookies into brownies . . . and add bourbon for the win.

Shaved Brussels sprout salad with hazelnuts, cheddar, and apples

Shaved Brussels Sprout Salad with Hazelnuts, Cheddar, and Apples


Crunchy, raw Brussels sprouts meld with brothy cheddar, earthy hazelnuts, and sweet apples in this make-ahead salad

mascarpone-glazed sticky buns

Mascarpone-Glazed Sticky Buns


Fragrant, toasted pecans star in these cheese-gilded treats

Table of Contents: Cheese+ 2017


  FEATURES One Bite Ahead — What makes a food trendy? Can fondue stage a comeback?  By Molly McDonough The Great 28 — Chickpeas, caviar, coconut, celery—we’ve paired it all (plus more) with cheese. By culture staff and contributors Nuts About Nuts — Everyone’s favorite edible kernels, explained. By Molly McDonough Sometimes You Feel Like a . . . — Enjoy […]

greens

The Great 28 Pairings: Cheese + Wild Greens


It’s only natural to eat your wild greens with curds

Profiteroles with Gruyère Caramel

Profiteroles with Gruyère Caramel


Gruyère and caramel together might raise an eyebrow or two, but it really works—the nutty Alpine wheel gives the sweet sauce a cheesy twang