Potato ‘Risotto’ with Svecia Cheese and Mushrooms
This hearty dish in which diced potato takes the place of risotto rice is true comfort food, perfect for a cold winter night.
Autumn Cobb Salad with Flavored Gouda
This hearty composed autumn cobb salad makes a beautiful main dish for lunch. We’ve used semi-soft Gouda with cumin seeds to add a subtle, earthy taste to the meal
“New” Classic Cheese Soufflé
The creamy center of these soufflés are made even more decadent with the tang of two different sheep’s milk cheese.
Young Asiago & Broccoli Soup with Black Pepper Croutons
Our broccoli-cheese soup is made brighter and a bit more elegant than the classic version from childhood with peppery homemade croutons, crumbles of Asiago, and a dash of fresh lemon.
Yogurt-Marinated Grilled Chicken Kebabs
These tangy, tasty kebabs make a light main course that goes well with nearly anything. Try pairing them with a couscous and herb salad.
Winter Squash, Mushroom, & Gruyére Strata
Adapted from The Grand Central Baking Book by Piper Davis and Ellen Jackson, this strata has a double dose of sweet winter squash—a full cup is pureed into the custard, and the filling is scattered with roasted cubes. If you want to enrich it even more, sprinkle on some crisp, crumbled bacon.
Winter Squash Tarte Tatin with Prairie Fruits Farm Moonglo
This Midwestern spin on classic tarte tatin is made even more savory garnished with a nutty, pungent alpine-style cheese. Read more about Paul Virant and his restaurants in Relish the Season.
Willow’s Barbeque Chicken Flatbread
The barbeque flavor of the flatbreads are perfect for a summer evening. Finish each of the flatbreads with marinated red onions and scallions.
Vincent Price’s Horror Dogs
Although Vincent Price was most well known for his frightening horror movie roles in the 1950s, he and his wife were also serious cooks and gourmets, writing cookbooks on the side. This recipe is aptly called “horror dogs,” after the theatrical persuasion of their creator.
Vegetable Potage with Comté Crisps
Comté crisps are the perfect accompaniment to a steaming bowl of vegetable potage, or thick soup. This version gets whizzed together in less than thirty minutes. Dunk a Comté crisp into the soup, take a cheesy bite, and welcome to heaven!
