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magazine cookingclub roquefort and pear strudel
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(70)
Recipes
Canned pears, a simple almond cream, and store-bought puff pastry make this pear galette recipe feel sophisticated but entirely doable.
5.0
(5)
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Easy
4.0
(3.97)
Quick
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You can finish this carbonara with other seasonal vegetables, such as shredded brussels sprouts or Napa cabbage. This recipe is from Oberlin, one of the Hot 10, America's Best New Restaurants 2016.
4.0
(4)
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This ain't your regular 15-minute frittata. For soft, custardy, light layers like those found in Japanese-style omelets, cook the eggs over a low flame, folding the curds over themselves, and then finish in a low oven.
4.4
(4.43)
Easy
Recipes
The intensely flavored soffritto is the foundation of this rich pasta; double the ingredients and freeze half for next time.
4.0
(4.03)
Easy
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Raclette is the most mild tasting of these three cheeses, while Comté and Gruyère deliver some sharpness. For a crowd-pleasing mix, try 3 parts raclette to 1 part Comté and/or Gruyère.
3.7
(3.7)
Quick
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A fun first course to serve to guests in the kitchen. By the time one batch has been devoured, the next one will be coming out of the fryer.
4.0
(4.08)
5.0
(5)
Easy
Recipes
With salty cheese, toasted seaweed, sweet pears, and bitter radishes, this salad checks all the flavor boxes.
3.6
(3.6)
3.6
(3.64)
5.0
(5)
4.0
(4.02)
Vegan
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Bosc pears are distinguished by russet skins and elegantly elongated necks and stems. They are an ideal dessert pear because they hold their shape when roasted or poached.
5.0
(5)
Recipes
Frying ukoy the Bad Saint way is a very active process—the fritter will blow apart in the oil before you tease it back together. Use a tall pot with plenty of extra room since the oil will bubble vigorously when the mix hits it.
5.0
(5)
4.0
(3.8)
Quick
Recipes
This bright, vegetarian sauce features lemon three ways: juice, zest, and preserved lemon peel.
4.0
(3.93)
Easy