Orange-Almond Tart
Almond meal and fresh rosemary mixed into this tart-crust add body, fragrance, and flavor
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
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
Crunchy, raw Brussels sprouts meld with brothy cheddar, earthy hazelnuts, and sweet apples in this make-ahead salad
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 […]
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
Robiola Panna Cotta
Tangy, milky Robiola due Latti, made with cow’s and sheep’s milks, shines in this delicate custard
