A variety of cheeses work in this salad, but I particularly love St. Agur, a triple-crème French cow’s milk blue cheese. Its pungent and intense blue flavor is balanced by an unusually creamy and sensuous texture. When shaved into long thin ribbons, the cheese is elegant on the plate and delicate on the palate. To make thin ribbons, I use an old-fashioned cheese pull, a wide metal spatula-shaped utensil with a slotted blade in the center. Pears and cheese are always happy companions, so if you can’t find St. Agur choose another blue, or seek out a good sheep’s milk cheese, such as a Roncal, Manchego, or pecorino. We’ve had more than one customer order this salad as dessert, so you decide where it falls in the meal.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.