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Plum-Colored Kale is the Versatile Veg of Autumn


The color purple reigns supreme in the world of modern kale. While myriad varieties of purple kale fill salad bowls, sauté pans, and snack bags, most fall into one of three categories: curly, flat, and dinosaur. The curlies are grown to be seen as well as eaten. The most popular is Redbor, which can grow […]

Clothbound Cheddar Pumpkin Soup with a Crispy Onion, Ginger, and Chilies Garnish


Make this easy soup with butternut, acorn, or any similar squash from the farmers’ market, and be sure to enjoy it with the spicy crispy onion garnish. An immersion blender can be used instead of a countertop blender.

Fudge Brownies with Clothbound Cheddar


Although chunks of cheddar cheese make for an unusual addition to this classic brownie, the salty combination is a must-try. Add as much or as little cheddar as you prefer. For thinner brownies, a 9×13 baking pan can be used.

In Season: A World of Melons


Look beyond honeydew and cantaloupe for more exciting flavors    My recent 100-kilometer walking pilgrimage along the Portuguese Camino in northwestern Spain from Vigo to Santiago de Compostela was fueled each morning by no fewer than three cured pork products (shoulder, loin, and spicy chorizo sausage); three regional raw cow’s milk cheeses named Arzùa-Ulloa, Queso […]

Versatile Endive Can Scoop Dips, Pair with Cheese, and Star in a Salad


Photo by Brent Hofacker Witloof, or white-leafed Belgian endive, originally sprouted up as a happy accident for the chicory family. When Jan Lammers left his farm in Brussels to fight in the Belgian War of Independence in 1830, the story goes, he purposely left chicory roots behind in his cellar. He’d planned to roast and […]

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.