Comté and Tomato Gratin
In this recipe, an herbed Comté and breadcrumb topping provides a crisp, cheesy counterpoint to juicy, sweet tomatoes. The result is as beautiful as it is delicious! Serve the gratin as a side dish with fish or grilled meat, or on its own with some crusty bread for mopping up those mouthwatering juices.
Colorado Lamb T-Bone with Fava Bean Gremolata and Pecorino
Cacio Pecora is chef Alex Seidel’s aged pecorino, handmade at Fruition Farms. Any good-quality aged artisan pecorino, imported or domestic, can be substituted. And if fresh fava beans aren’t available, you can substitute fresh English peas; after shucking and removing them from the pods, blanch the peas and proceed with rest of the gremolata recipe.
Chilean Crab Gratin (Chupe de Jaibas)
Think crab cakes turned into a creamy casserole with a crust of gratinéed Parmesan and you’ll get an idea of how delicious this classic Chilean chupe is. Chupes elsewhere in South America are soupy, but Chileans like theirs dense and hearty. The recipe is adapted from Pilar Rodriguez, a chef and self-described culinary ambassador of […]
Chicken-Feta Phyllo Pie
Rich dark-meat chicken, savory veggies, and flaky phyllo dough make this a perfect pie for warm nights on the patio.
Chicken Roulades with Goat Cheese, Dates, and Prosciutto
Served with a side salad, the roulades are just right for a light spring dinner.
Chicken Cacciatore
Depending on whom you ask, the mild taste of chicken is either a merit or a handicap. Is it a blank canvas or a bland cutlet? The answer, of course, is that it’s both. All good cooks know this and use it to their advantage, easily transforming a ho-hum piece of chicken into a savory […]
Chicken Breast Stuffed with Chèvre, Spinach, and Sweet Pickled Tomato Butter
Be sure to accompany this savory dish with some good crusty bread for mopping up the sauce. Read more about Paul Virant and his restaurants in Relish the Season.
Beet Risotto with Gjetost and Basil
Gjetost cheese is a Norwegian staple that’s used for snacking and sandwiches, as well as for cooking. This dark and salty-sweet cheese adds richness to beet risotto.
Botanical Mushroom Tart
“In autumn, just as soon as the mushrooms start popping up throughout our woods and the cool, crisp air is filled with chimney smoke from aged oak,” says Maryjo Koch, “I notice mushroom foragers with baskets or burlap sacks scurrying around the woods looking for their favorite wild mushrooms. Our town celebrates the arrival of […]
Butternut Squash Gratin with Comté, Roasted Garlic, and Hazelnuts
In this recipe, roasted butternut squash gets combined with melted Comté, crunchy hazelnuts and crispy breadcrumbs for a gorgeous gratin. It pairs particularly well with roasted meats but is also a delicious a vegetarian main course with a salad.
