Indian Creamy Spinach with Cheese (Palak Paneer)
Because it doesn’t melt and its texture is chewy, paneer is a perfect substitute for meat in a lot of Indian dishes. (Vegan or vegetarian dishes abound in India for both economic and religious reasons.) Paneer’s mild flavor blends well with all kinds of vegetable-based sauces. Palak Paneer—the classic creamy Indian spinach dish studded with […]
Monsieur Marcel’s Quiche au Poireaux
This classic quiche recipe from Monsieur Marcel is quick and easy, and hits all of our major food craving and health requirements with cheese and green vegetables.
Kevin Gillespie’s Welsh Rarebit
“In Wales,” says Chef Kevin Gillespie, “cheese is the poor man’s meat. Welsh rarebit is simple tavern food—a thick cheese sauce mixed with draft beer and melted over rustic bread. It’s cheap and it’s good. And when done right, it’s super flavorful and super rich. My mom and uncle liked it, so my grandmother used […]
Kale, Asiago, and Bacon Agnolotti with Mushroom Topping
A few drops of truffle oil added to the pasta dough makes a sublime difference in these mushroom-topped stuffed morsels, shaped like little turnovers.
Halloumi, Pesto, and Veggie Kebabs
Don’t worry about melting cheese dripping through grill racks—firm halloumi is designed to brown on the outside while its center turns soft.
Gruyère, Mushroom, Leek, and Bacon Quiche
Karen Small opened the Flying Fig in 1999 in Cleveland, OH. In November 2007, The Fig was featured in Gourmet Magazine as one of the top 100 farm to table restaurants in the country. The same month, the restaurant was featured in Food and Wine Magazine’s column about Cleveland. In April of 2008, Food & […]
Grilled Leek, Bacon, and Appenzeller Tartlet
This is an incredibly versatile recipe. It uses one of our favorite quick dough methods, and the result is a flaky pastry crust better than Grandma’s. In a pinch, you can use frozen pie dough. At La Laiterie, we find the continual challenge is to use fewer ingredients and have more of an effect. This […]
Grilled, Cheese-Stuffed Chicken
Feta and mozzarella, blended with dried tomato and oregano, are stuffed into chicken breasts just before grilling. Yum.
Green Bean & Mushroom Gratin with Comté and Fried Shallots
This irresistible recipe brings a fresh new approach to a traditional green bean casserole. It’s sure to become a new family favorite.
