Comté, Cranberry, and Apple Stuffing
Traditional stuffing gets taken to new heights in this irresistible dish combining the nutty aromas of Comté with sweet apples, tart cranberries, and fresh herbs
Caramelized Shallots in Port Wine
Formerly the maitre d’fromage at Charlie Trotter’s in Chicago, Brandon Weeks manages the cheese cart at the Urban Farmer restaurant in Portland, Oregon.
Beer-Baked White Beans
Who doesn’t love baked beans? In summer, though, they can seem a bit heavy and out of place. To lighten this classic New England dish, here’s a variation made with white beans and white beer.
Sweet Potato Gratin with Smokey Blue
This gratin is a wonderful addition to a family-style holiday meal and pairs well with any kind of roast meat. Izard suggests substituting Brie if you don’t care for blue cheese.
Northern Lights Blue Cheese and New Potato Tart
Local baby potatoes are a summertime treat in South Dakota, which has a short growing season. M.J Adams of The Corn Exchange Restaurant and Bistro (and creator of this recipe) suggests serving this rustic baked treat at room temperature, paired with mizuna—a peppery Japanese green—or arugula dressed simply with extra-virgin olive oil and a squeeze […]
Grilled Steaks with Chèvre Compound “Butter”
“The garlicky herb ‘butter’ is similar to the butter served with escargots in southwestern France. But instead of butter we are using goat cheese for better flavor and better health!” says Tasia Malakasis of Belle Chèvre, author of Tasia’s Table: Cooking with the Artisan Cheesemaker at Belle Chèvre.
Cheddar Risotto Souffles
These mini cheddar risotto soufflés make a great addition to the brunch, lunch table, or dinner table. They go equally well with sausages or a fruit compote
Comté and Tomato Gratin
In this recipe, an herbed Comté and breadcrumb topping provides a crisp, cheesy counterpoint to juicy, sweet tomatoes. The result is as beautiful as it is delicious! Serve the gratin as a side dish with fish or grilled meat, or on its own with some crusty bread for mopping up those mouthwatering juices.
Butternut Squash Gratin with Comté, Roasted Garlic, and Hazelnuts
In this recipe, roasted butternut squash gets combined with melted Comté, crunchy hazelnuts and crispy breadcrumbs for a gorgeous gratin. It pairs particularly well with roasted meats but is also a delicious a vegetarian main course with a salad.
Butternut Squash Gratin with Poblano Chilies, Cheddar, and Fromage Blanc Custard
This rustic gratin is a Greens favorite. The chilies’ smoky heat and the butternut squash’s sweetness work together beautifully. We bake the gratins in six individual portions, but you can use a single dish, too.
