This recipe for Ham and Cheddar Cheese Muffins is very versatile. Don't like ham? Make them with turkey and chicken. Vegetarian? No need for meat!. These are great for breakfast, a snack, or an addition to your Thanksgiving bread basket.

These super-moist, savory muffins have a texture somewhere between a sponge cake and a quiche. They’re delicious piping hot fresh from the oven. They also freeze well. Make a batch; eat a few now and freeze some for later. They make the perfect breakfast for families on the go.

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Photo by Bob Vivant for FOOD52

Here at culture, we have a history of daring to try blue cheese in dessert. Here's another take on the idea, a slightly savory approach to cheesecake from Honest Cooking.

In addition to basil, rosemary, tomatoes, beets and other typically savory ingredients sneaking their way onto dessert menus, the European style of serving a simple cheese platter has become increasingly popular. Pastry chefs require becoming cheesemongers as much as they are experts in the craft of sugar.

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Photo by Honest Cooking

We love grilled cheeses here at culture, and we love stumbling upon a new and exciting recipe even more. This pumpkin and hazelnut butter grilled cheese made our jaws drop. What do you think?

This grilled cheese sandwich is buttery & crispy and just when you think you’re crunching into a bite of the grilled bread, you realize it’s a hazelnut. The hazelnut brown butter makes it extra crunchy. I love extra crunchy. Who doesn’t?

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Photo by shutterbean

Check out this award-winning potato dumpling recipe. It's cheesy, colorful, and sure to be a hit at your next dinner party!

In coming up with our recipes, we were free to use any kind of potato – as long as it was Idaho, of course – to create any type of dish dish we wanted. Appetizer, dessert, side dish – whatever. It was a bit overwhelming, so to narrow it down I settled on purple fingerling potatoes. Because they are pretty.

Click here for the recipe.
Photo byTrix Middlekauff

Too cold to leave the house? Nor'easter have you working from home? Sick of spending five dollars on large gingerbread extra hot whole milk lattes? Whatever reason you have for not wanting to visit your regular barista, we have a way you can still get your coffee fix. Check out Honest Cooking's article on how to foam milk at home and make yourself a cappuccino this morning.

After trying for years to froth milk at home, I chanced upon a winner method using a French press. Easy as A and ready in minutes, it came close to creating my perfect smooth cuppa.

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Photo by juandesant

The Southeast has seen a boom of small, independent creameries in recent years, and it may not be long before Dancing Fern, a pungent and oozy washed-rind cheese from Sequatchie Cove Creamery in Tennessee, is just as well-known as the region's beloved Pimento.

Amanda Parker of Murray’s Cheese Shop in New York says that her colleagues were blown away by some of the cheeses they tried at the Southern Artisan Cheese Festival in Nashville in early October. “There seems to be a lot more interest in the South, a lot more people being exposed to great cheeses.”

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Photo by Hyosub Shin

If you don't already have a cheese platter, it's a good idea to invest in one for the holidays. And what better way to label cheeses than by writing directly on the plate? Wit & Whistle show you how to create your own DIY cheese plate with chalkboard paint in a few easy steps.

Making a cheese plate is an easy and stress-free option for entertaining. All you have to do is buy a couple of cheeses and crackers -- that's it, you're done. No chopping, no cooking. But of course, to make a cheese plate it helps to have an actual plate for the cheese.

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Photo by Wit & Whistle

A perhaps underrated root vegetable, Gruyere, and some cream come together in this hearty side dish, perfect for Thanksgiving or any dinner on a cold night.

Firstly, do not substitute whole milk or half and half, or the gratin will end up watery. Using fresh thyme is essential. Using fresh whole nutmeg is a nice touch, but you could substitute ground nutmeg. I have substituted pecorino and manchego cheese for the gruyere and it tasted great. I have also substituted yukon gold potatoes or peeled russets for half of the parsnips, and it works well.

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Photo by Sylvia Fountaine

Kicked-up versions of cornbread with jalapenos are pretty popular, but we think this caramelized onion and goat cheese cornbread might provide some stiff competition! Just give it time, folks...

While I was being blasphemous, really at the point of Respectable Southern Cornbread no-return, I threw in some goat cheese. And it was the best cornbread I’ve ever made. It was perfect. Oh, and maybe they were just being nice but my friends ate it with their Carolina barbecue and everything. But I promised not to tell anyone.

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Photo by smitten kitchen

Small businesses in the Northeast are struggling because of Hurricane Sandy, and cheese shop Stinky Brooklyn, along with Smith & Vine and JakeWalk, are going to do what they can to help.

Brooklyn has been truly devastated by Hurricane Sandy, you have all witnessed what pictures can’t really capture. All of us know someone who has been profoundly affected either professionally or personally, and it hurts to watch those we love suffer. Now is the time for action!

NEXT WEEK- Smith & Vine, Stinky Bklyn and The JakeWalk will donate 10% of our TOTAL SALES!

Our aim is to first assist the many small businesses affected who are forced to shut their doors for the next 2-8 weeks. Lets help them get back up and running as quickly as we can!

Click here for more information.