Goat Cheese

Crunchy, bitter, acidic, juicy: If these words don’t make you think of salad, this gorgeous dish is about to expand your vocabulary.

The best cherries have taut, shiny skin. Look closely!

Name a more iconic trio than beets, quinoa, and goat cheese!

If smoked paprika isn't your thing, you can use chile flakes or Aleppo pepper.

Steaming is back! The vinegar-and-spice-infused liquid flavors the beets as they cook.

Bûcheron is an aged goat cheese—sharp but gooey and oozy around the edge. If using fresh goat cheese, it will soften not melt.

You want all of your cheese ball ingredients at room temperature to make sure the goat cheese mixture is smooth and homogenous.

You can also use radishes or golden beets (red beets will turn everything pink!) in place of the turnips.

This tangy, crustless cheesecake feels light and airy thanks to the addition of beaten egg whites.

Precooking the cauliflower in seasoned poaching liquid infuses it with flavor; roasting makes it crisp.

Don't worry about getting too much color on your pears--they will gain more caramel flavor the market they go. This unusual dessert is a play on flavors--savory alongside sweet--and textures.

Think of this tart as a brawny quiche, perfect for brunch or dinner.