Roquefort, Ham, and Walnut Madeleines
Madeleines come in myriad flavors. Though the sweet variations are most common, savory madeleines are often served as part of the French apéro.
One Cheese, Five Ways: Stilton
Stilton’s dense creamy texture crumbles into butter-like curds that can be enjoyed solo or melted into a dish for a distinctive taste.
Stilton and Walnut Tartlets
The walnuts are incorporated into the pastry of these savory tartlets. You can blind bake the pastry shells up to three days in advance.
DIY: Fruitful Butters and Cheeses
“Fruit butters” and “fruit cheeses” are preserves dating back to medieval times made by simply simmering fruit puree with some type of sweetener.
Steak and Stilton Pie
A variation of an English culinary tradition. You can use Guinness or your favorite local stout.
Butternut Squash Gnocchi with Stilton
Tender and crispy gnocchi are lightly coated in a creamy Stilton sauce. You can make and boil the gnocchi ahead of time and freeze them for later use.
Mushrooms Rise Up to Command Respect
Mushroom market growth—set to hit $20 billion by 2025—is driven by eaters seeking meat alternatives, but they’re not just for vegetarians.
Port Poached Pears with Stilton
Use ruby port for a brilliantly vibrant dessert that balances this iconic funky blue with a seasonal pear poached in port.
Root Vegetable Fritters with Vermont Creamery’s Cultured Sour Cream
This holiday season, take your latkes to the next level with Vermont Creamery’s new cultured sour cream—destined to become your new favorite. What makes this sour cream so different? It has higher milk fat content (22 percent vs. the standard 18 percent), which gives it a noticeably more indulgent consistency. Supple and smooth, Vermont Creamery’s […]
Risotto Carbonara with Stella® Cheese’s Imported Parmigiano Reggiano
Stella®’s new imported Parmigiano Reggiano has a depth of flavor that will instantly transport consumers to the countryside of northern Italy.
