Archive for the ‘Cheese’ Category

I created this recipe as part of the menu for an industry-night at Paul Mathew winery’s new tasting room. I love it because it has cheesy deliciousness and is fragrant with herbs and lemon zest. It works well with sparkling wines and wines higher in acidity, like Muscadet or Sancerre. This dip makes crudité much [...]

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I’m not going to start with apologies for the long lag between posts, but allow me to say that it was a hell of a summer. We are now moved into our new house, and the market isslowing down for the fall season. One of the best harvests in recent memory has just finished and [...]

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This pie can be served either as an appetizer, with a green salad, or as a beautiful meatless entree. If you want to play up the mediterranean flavors more, replace half the Monterey Jack with feta, but half the amount of salt that you add. I used store-bought crusts because eliminating that step makes this [...]

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When a good wine meets the right dish, beautiful music happens and both are made better. Making that beautiful relationship happen gives me great satisfaction. I recently created a wine pairing dinner for one of Fred Scherrer’s wine club members and a number of their friends. It was a menu that I created for a [...]

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We had a little informal get-together on the roof to celebrate our last NYC Fourth of July. I wanted a menu that was very simple and celebrated summer. The nectarines are so sweet and fragrant right now, and they are delicious with a triple cream cheese like St. Andre. I love putting together interesting combinations [...]

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We were at Chelsea Market today after walking the High Line, in Manhattan. Frankly, we were looking for a restroom, but we stumbled upon an Amy’s bread giveaway instead. I guess it was the end of the day for them so they just placed the rack amongst the throng that was pulsing along the hallways [...]

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Its Cinco de Mayo AND a gorgeous spring day so I’m posting a recipe that celebrates both. The ingredients in this delicious quesadilla aren’t traditionally Mexican but are tasty together and take advantage of local asparagus, which is so perfectly in season now. I make a simple pesto to drizzle inside the tortilla before grilling [...]

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This simple dip is a real crowd pleaser and very easy to whip together if you use canned beans. I play around with what cheese I top it with, but Monterey Jack or Pepper Jack have a good melt-factor so I prefer those. To roast the garlic, cut a bulb in half, put it on [...]

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