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.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.