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Clothbound Cheddar Pão de Queijo


This chewy Brazilian dinner bun comes together quickly in the blender and is best enjoyed the same day.

Fried Goat Cheese with Pistachio Dust, Pepper, and Vanilla Honey


These goat cheese balls have been on the menu for 15 years at Beau Owen's restaurant the Lazy Goat. Why are these little balls of goodness so appealing? “Their flavor profiles match so well together—the honey, the pistachios, and the goat cheese,” Owens says. “And let’s just be honest: anything that’s deep-fried is gonna be […]

Garída Saganaki


In Greek restaurants throughout the US, the “saganaki” most often found on menus is a pan-seared Cretan graviera cheese appetizer that arrives at your table in brandied flames as diners and servers alike shout “Opa!” This saganaki recipe, traditionally served in seaside tavernas throughout Greece, comprises fresh shrimp, tomatoes, and feta cheese that are roasted […]

Clothbound Cheddar and Dill Biscuits


A classic savory and flaky biscuit elevated with aromatic dill and earthy cheese.

Potato, Clothbound Cheddar, and Short Rib Pierogis


A delicious take on the classic Polish meal, these elevated pierogis could be made with leftovers to save time. Pierogi dough is similar in preparation to Italian pasta dough and is formed much like Chinese dumplings.

Savory Chèvre Oatmeal with Poached Egg and Chili Crisp


This spicy, comfort-food meal is inspired by Cilbir (Turkish eggs) and is delicious when paired with sauteed spinach, mushrooms, or fresh spring asparagus. 

Keftedes with Herby Zingy Chèvre Dip


Keftedes, or lamb meatballs, are a traditional Greek appetizer most commonly served in mezze platters. Use herb pastes instead of fresh herbs for best texture and flavor. 

Whipped Preserved Lemon Chèvre Toast with Pickled Radish and Sumac


Preserved lemon and pickled radish pack a lot of bright flavors. If more salt is desired, garnish each toast with a sprinkle of flaked salt or a touch more chopped preserved lemon. For a spicier, crunchier bite, use fresh spring radish instead of pickled.

Roasted Caramelized Grape and Chèvre Panzanella


Like classic summertime panzanella, this spring interpretation is best made using fresh toasted bread rather than day-old bread.