In this issue
Issue #83
A sprinkling of herbs and a touch of lemon zest bring out the creamy flavor of fresh goats' milk cheese.
A symphony of flaky puff pastry and creamy goat cheese.
We were inspired to make this fluffy omelette by a recipe in The Good Cook series Eggs and Cheese (Time-Life Books, 1980).
This cheesecake, from former New York Times food critic Craig Claiborne, is easy to make and sure to be a crowd pleaser.
This rich, comforting dish is the perfect meal to eat on a cold winter night.
These classic Italian fried sandwiches are traditionally made with cows' milk mozzarella.
This is a delicious way to jazz up ordinary chopped sirloin.
This recipe is our version of one from legendary chef James Beard's Beard on Bread.
Fools originated in England and almost always contain fruit that has been mixed with whipped cream. This recipe, which originally appeared in SAVEUR’s April 2005 issue, calls for lemon verbena, which can be found from late spring through fall at farmers' markets, nurseries, or specialty grocery stores.
This recipe is a unique twist on the childhood favorite we all know and love.
Use wild Pacific Chinook salmon and the freshest vegetables you can find for this dish.
This recipe comes from Margo True’s piece “The Accidental Pioneer” (April 2005) about Laura Chenel, the pioneering cheese maker who created American chèvre. Chenel advised us to use the juice of Meyer lemons—in season from winter through late spring—to dress this salad.
Warm, rich, and delightfully creamy—the fondue craze of the 1970s is back!
You can use any leftover cows' milk cheese to make this quiche.
This recipe is a great example of home cooking with a Moorish influence.
