Twice Baked Barry’s Bay Cheddar Soufflés
If you’re not near a supply of Barry’s New Zealand cheddar, splurge on a piece of assertive American cheddar for these individual soufflés, such as Cabot Clothbound or Hook’s aged cheddar from Wisconsin.
Taleggio Risotto with Earthy Flavors
Each step of this three-part recipe serves to enhance and intensify the deep, sweet flavors of the final dish.
Stuffed Peppers with Comté & Couscous
Sweet roasted peppers are stuffed with whole-wheat couscous and vegetables then finished off with an oozing layer of melted Comté for a delicious and nutritious side dish or main course.
Smoked Turkey Carnitas
Pre-smoked turkey legs from the supermarket provide a great shortcut for this dish. Piquant salsa verde and salty cotija cheese added to the meat make this speedy meal a tasty summer staple.
Sheep’s Milk Ricotta Gnocchi with Artichokes Barigoule and Parsley Pistou
At Picholine, these handmade gnocchi are served with artichokes barigoule and parsley pistou, but the gnocchi can also be accompanied by any kind of Provencal-type vegetable sauce or pesto.
Ricotta Gnudi with Tomato-Eggplant Jam
Take a bite out of these relatives of gnocchi made from ricotta, eggs, and a little flour.
Fried Quesadillas (Quesadilla Mijita)
If you’ve never made fresh tortillas, don’t be intimidated. Prepared masa can be bought at most Mexican markets and some restaurants; tortilla presses are readily available (even at Target). And this recipe for a flaky, fried quesadilla is about as easy as making a grilled cheese sandwich. But what a thrill it is to take […]
Potato and Comté Galette
To preserve the natural starch in the potatoes, do not soak them in water. To prevent darkening, use the potatoes immediately after they’ve been peeled and shredded. The coarse shredding blade attachment of a food processor will make fast work of preparing the potatoes.
Robiola Handkerchiefs with Heirloom Tomato Relish and Basil Oil
Robioloa’s soft, edible rind and creamy, moist richness ensures this dish steals the show.
