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magazine fasteasyfresh potato greens and goat cheese quesadillas
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(65)
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We love the unexpected combination of potato and goat cheese in this quesadilla recipe.
3.3
(3.3)
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Use whatever sturdy greens you have on hand to create this simple but satisfying side.
4.6
(4.57)
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The cheese stands alone, but not for long. Chef Bobby of Little Red Fox uses Tillamook Sharp Cheddar for a queso that complements every dippable snack in sight.
Quick
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This speedy weeknight dinner is anything but bland thanks to the flavorful combination of garlic, capers, fresh oregano, and lemon.
5.0
(5)
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Not to break your heart or anything, but good luck finding Toma, a cow’s-milk cheese. We didn’t just go rogue: Chef Cámara okayed the cheddar substitute.
4.0
(4)
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Cottage cheese (yes, really) gives these pan-fried goodies moisture and richness.
4.7
(4.71)
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We love precooked beets—and this speedy, hearty dish proves why.
4.7
(4.67)
Quick
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Potatoes covered in cheese is never a bad thing.
5.0
(5)
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How to put the “cream” in creamed greens: a heavy cream mixture that’s gloriously rich, salty, and extremely garlicky.
5.0
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5.0
(5)
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Sure, this recipe can make standard-size latkes, but the minis are just right for noshing while chatting.
5.0
(5)
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This paprika- and chile-spiked potato salad is equally delicious served warm or room temperature.
5.0
(5)
Easy
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You want all of your cheese ball ingredients at room temperature to make sure the goat cheese mixture is smooth and homogenous.
4.0
(3.8)
Easy
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Think of this recipe as your favorite bacony wedge salad reimagined as an additive party snack.
5.0
(5)
Quick
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Name a more iconic trio than beets, quinoa, and goat cheese!
3.3
(3.3)
4.0
(4)
4.7
(4.67)
Recipes
Kachka chef Bonnie Morales insists it’s not a Russian party without this retro seafood salad on the table.
4.6
(4.6)