Versatile Endive Can Scoop Dips, Pair with Cheese, and Star in a Salad
Photo by Brent Hofacker Witloof, or white-leafed Belgian endive, originally sprouted up as a happy accident for the chicory family. When Jan Lammers left his farm in Brussels to fight in the Belgian War of Independence in 1830, the story goes, he purposely left chicory roots behind in his cellar. He’d planned to roast and […]
Waste Not, Want Not, and A Cheese Board Pickle, Too
Turn those straggler veggies languishing in your produce bin into a zesty pickle.
Seven Sweet and Savory Pies for Pi Day
Happy Pi Day! Contrary to popular belief, pies aren’t always the sweet, decadent dessert that first comes to mind (though we won’t say no to those either!). They can be savory meals to share with friends and family, or to have delicious leftovers for later if you’re eating solo. Check out a few of our […]
Snack Healthfully with Laura Chenel Goat Yogurt
Smooth, creamy, and healthy with 1 Billion+ BB-12 probiotics per serving, Laura Chenel goat milk yogurts are ideal for breakfast or snacking on the go. Made in small batches using non-homogenized milk straight from family-owned farms, these French-style yogurts have a delicate, fresh flavor with bright tangy notes—and never a hint of “goaty-ness.” There are […]
Savory Chèvre Oatmeal with Poached Egg and Chili Crisp
This spicy, comfort-food meal is inspired by Cilbir (Turkish eggs) and is delicious when paired with sauteed spinach, mushrooms, or fresh spring asparagus.
Keftedes with Herby Zingy Chèvre Dip
Keftedes, or lamb meatballs, are a traditional Greek appetizer most commonly served in mezze platters. Use herb pastes instead of fresh herbs for best texture and flavor.
Whipped Preserved Lemon Chèvre Toast with Pickled Radish and Sumac
Preserved lemon and pickled radish pack a lot of bright flavors. If more salt is desired, garnish each toast with a sprinkle of flaked salt or a touch more chopped preserved lemon. For a spicier, crunchier bite, use fresh spring radish instead of pickled.
Roasted Caramelized Grape and Chèvre Panzanella
Like classic summertime panzanella, this spring interpretation is best made using fresh toasted bread rather than day-old bread.
Chèvre and Honey Tart with Pistachio Crust and Rhubarb Compote
The jammy and tart rhubarb compote wonderfully accompanies the cool and sweet honey chèvre filling of this easy-to-make dessert. It is best served slightly chilled. Since the chèvre filling develops in flavor over time, consider making it a day ahead.
Eight Soups to Warm You Up this Winter
While we wait for spring showers and the return of flowers, here are eight bowls-full of comfort to keep you warm and cozy.
