Traditionally this “south Holland cheese dip,” or fondue, is served with bread for dunking. We’ve substituted chunks of roasted beets, sweet potato, and celery root to add more interesting flavors and healthfulness. Be sure to use the two kinds of cheese called for in the recipe; the softer, less-aged Gouda is mostly for texture, while the aged Gouda adds a pleasing sharp flavor. adapted from a recipe by Holland Family Farms.
These versatile mini soufflés make a great addition to the brunch table, can be a filling lunch, or can make a graceful first course at an elegant dinner. They go equally well with sausages or a fruit compote.
In a small saucepot, heat broth to boiling. Add bay leaf, cover, and reduce the heat, holding at a simmer.
Fresh, wild mushrooms, paired with a dense cheese containing truffles, deepen the flavor of this risotto. We especially like using Moliterno Black Truffle Pecorino from Sardinia, but other aged, flavored cheeses can do the job, too.
Toasted coriander and cumin elicit the sweetness of the carrots and the earthy taste of the parsnips in this satisfying pureed soup. Potato binds the soup and gives it a creamy texture, but you can always add a spoonful of cream to take it over the top. For an entirely from-scratch soup, use Somerville’s vegetable stock recipe.
Chef Annie Somerville has chosen spinach and chard for this popular pizza, but you can use all kinds of greens here, including broccoli rabe and kale. Creamy goat cheese and salty olives intensify the flavors. In a pinch, you can use premade pizza dough, but we recommend Somerville’s dough recipe.
For this hearty autumn salad, use Savoy spinach if you can find it—the sturdy, crinkly leaves hold up well against the heat of the olive oil and trap bits of crumbled blue cheese as the salad is tossed together.
Rich Collins of California Endive Farms in Northern California shares his favorite endive salad recipe. It's easy to prepare and perfect at any time of year—including alongside your Thanksgiving turkey.
In a bowl, whisk together vinegar, salt, and mustard. Slowly add oil, whisking until fully combined. Add parsley. Season to taste with ground pepper.
This recipe by Chef Annie Somerville of Greens Restaurant in San Francisco uses starchy Yellow Finn potatoes as delightful hosts for leeks, spring onions, tender shoots of green garlic, and a variety of cheeses. (If you can’t find Yellow Finn potatoes, Yukon Golds will work.) While Manchego is the featured cheese here, any creamy melting cheese will do. Using masa harina instead of regular flour adds flavor and makes the cakes gluten-free.
Eric McLean is the co-owner of McLean’s Specialty Foods in Nanaimo, British Columbia, which opened on scenic Vancouver Island in 1992. He and his wife Sandy count both Canadians and Americans among their longtime customers.
We know there are lots of great Canadian cheeses, but we can’t find them in the United States. Why?
Legend has it that camembert was first made in the 1790s by a farmer’s wife named Marie Harel, who learned the recipe from a priest from Brie. While these origins are disputed, the delectableness of the cheese is not. And today, with some care and a few pieces of equipment, you can make camembert in your own home.
The only differences between camembert and brie are 3°F during acidification (which occurs at 85°F for camembert and 88°F for brie) and the shape of the molds (4 inches for camembert and 7½ inches across for brie). Traditionally, both cheeses are made from whole milk, but for richer versions you can double the amount of cream.