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 […]
Halloumi, Pesto, and Veggie Kebabs
Don’t worry about melting cheese dripping through grill racks—firm halloumi is designed to brown on the outside while its center turns soft.
Grilled, Cheese-Stuffed Chicken
Feta and mozzarella, blended with dried tomato and oregano, are stuffed into chicken breasts just before grilling. Yum.
Chilean Crab Gratin (Chupe de Jaibas)
Think crab cakes turned into a creamy casserole with a crust of gratinéed Parmesan and you’ll get an idea of how delicious this classic Chilean chupe is. Chupes elsewhere in South America are soupy, but Chileans like theirs dense and hearty. The recipe is adapted from Pilar Rodriguez, a chef and self-described culinary ambassador of […]
Anise-Marinated Beef Kabobs with Lebneh Feta Raita
Spice up the summer grilling routine with these aromatic, garlic- and anise-marinated kabobs. The fresh herbs in the marinade complement the satisfying richness of the raita.
White Anchovy and Beaufort Appetizer
If you’re not familiar with the Spanish marinated white anchovies, called boquerones, you deserve to get acquainted. They’re nothing like the pungent dark ones in tins that are commonly draped over pizza. Boquerones have a mild, almost pickled flavor that Chef Sean Takaki, of Pourtal Wine Tasting Bar in Santa Monica, Calif., cleverly offsets here […]
Stuffed Potatoes with Goat Cheese, Peppers, and Ham
For your next no-fuss brunch, try this hearty side dish that we adapted from the recipe files of French goat cheese maker Ile de France.
Mexican Quinoa Soup (Sopa de Quinoa)
This simple recipe from the grandmother of Zuleta chef Jose Maria Pumisacho shines due to the quality of its dairy ingredients: cream and milk just hours out of the dairy, freshly churned butter, eggs harvested daily from pastured chickens, and whatever cheese Pumisacho has on hand. In the absence of your own dairy cow, buy […]
Sheep’s Milk Camembert, Speck, and Fresh Peach Crostini
Karen Weinberg, cheesemaker at 3-Corner Field Farm in Shushan, New York, makes a luscious sheep’s milk Camembert, Shushan Snow, that inspired this not-just-ham-and-cheese indulgence. Another fine New York producer of this style of cheese is Old Chatham Sheepherding Company, which produces the award-winning Nancy’s Hudson Valley Camembert.
Salumi and Asiago Crisps
The bitterness in hoppy beers can cut through snacks with prominent fat and saltiness to release more flavor. An excellent choice: Victory HopDevil India Pale Ale (Downington, Pa.), with plenty of American-grown hops and a malt sweetness that plays nicely with the Asiago. Ultra-thin salami is the key to getting these salty snacks to crisp […]
