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shrimp and cashew curry

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

muhammara

Muhammara


Woodsy toasted walnuts lend a sturdy backbone to this super-savory dip

boozy blondies

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

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

mascarpone-glazed sticky buns

Mascarpone-Glazed Sticky Buns


Fragrant, toasted pecans star in these cheese-gilded treats

cranberry-pistachio biscotti

Cranberry-Pistachio Biscotti


Almond extract gives these crisp cookies a double-nut flavor

culture magazine Cheese+ issue 2017

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

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

Robiola Panna Cotta


Tangy, milky Robiola due Latti, made with cow’s and sheep’s milks, shines in this delicate custard

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