The Cheese Course: Enjoying the World's Best Cheeses at Your Table
Sample Recipes from The Cheese Course: Enjoying the World's Best Cheeses at Your Table
Italians serve bocconcini–literally, “little mouthfuls”–as an appetizer or part of an antipasto platter. These mi...
Baked Ricotta with Parsley Salad
Beaten with egg and baked in a pie tin, ricotta puffs up into a stunning, golden brown dome. It does deflate as it cools, but then you ca...
Taleggio with Italian Salad and Hazelnuts
At Bistro Don Giovanni, a popular restaurant near my Napa Valley home, insalata tricolore is always on the menu. II ticolote is the Itali...
Escarole and Gruyère Salad with Walnut Oil
Enjoy this salad in winter when escarole is at its best. You will probably have to trim away a lot of dark leaves to reach the pale, cris...
Baby Greens with Roasted Beets and Warm Goat Cheese ...
A young, firm goat cheese turns soft and creamy when warmed briefly in the oven. Spread the softened cheese on crisp toast and serve with...
Endive Salad with Red Grapes, Pecans and Blue Cheese
When a meal is too rich to end with a full-scale cheese platter, I might serve salad tossed with a little cheese instead. Here’s a ...