Showing posts with the label
Cheese
I’ve wanted to do another “one-pan” pasta video, where we cook everything right in the sauce, like we did in our famous Orecchiette with Sausage and Arugula recipe , but then I happened to see some…
There’s no way to prove that corporate pizza chain restaurants got the idea for stuffing their crusts with cheese from Khachapuri, but that’s definitely the story I’m going with. Nevertheless, t…
This spring vegetable tart only looks hard to make, and would be a perfect centerpiece for any special occasion meal, just as long as you put it out on the table a little bit early, since we’ll nee…
These crispy “everything” flatbread crackers aren’t just called “everything” because they’re inspired by the “everything bagel,” but also because they’re everything you’d want in a flatbread. They’…
When I heard there was a recipe called million dollar dip, I knew it was something I had to try, especially since it was invented by a fellow upstate New Yorker, named Helen Corbitt . Apparently, t…
Chopping up perfectly good steaks to make burgers with is going to raise a few eyebrows, and that’s just one of the reasons to do it. The great taste and texture are a couple other ones, not to men…
I would not have guessed this bacon-studded “cheese corn” is a popular bar snack in Korea, although it does make sense, since this really would be amazing with a cold beer. I’m guessing that Americ…
This “burnt” Basque cheesecake is one of the rare trendy recipes that I’m actually posting while it’s still trendy. I usually wait like three or four years, and by that time people have lost intere…
I tried to create a flan that tastes like cheesecake, but ended up with a cheesecake that tastes like flan, and yet I wasn’t disappointed in the least. While this may not have lived up to its entic…
I used to make something very similar to this queso dip at the Mexican restaurant I worked at in college, and when I first started, it took me a little while to fully understand the real secret to …
I’ve wanted to make carabaccia ever since I found out it was the ancient ancestor of French onion soup. Not only is that an interesting fact, but it’s also a great addition to your dinner party co…
Michele and I were in Oakland recently, at a restaurant called Southie , when I saw something I’d never seen before; avocado and ricotta cheese paired together on a crostini. I didn’t order it, but w…