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magazine belgian leek tart with aged goat cheese
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Bûcheron is an aged goat cheese—sharp but gooey and oozy around the edge. If using fresh goat cheese, it will soften not melt.
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These tartlets are especially tasty when you use a dark honey, such as forest honey, which is available at specialty foods stores and from kalustyans.com.
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The Bon Appétit Test Kitchen
Culture
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Club memberships, a cheesy snack poster, and more gifts for fromage fiends.
Devra Ferst
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Sweeter than scallions, subtler than onions, leeks are beloved in Belgium. This is the tale of a trip and the tart it inspired.
Molly Wizenberg
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This two-ingredient recipe is making the rounds on TikTok.
Li Goldstein
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You haven't lived until you've tried that Havarti with dill.
Tia Keenan
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Join Rawlston Williams in his home kitchen as he makes braised goat with dasheen (taro root) and callaloo. The cubed goat is soaked in a mixture of baking soda and water and marinated before braising to make it super tender and flavorful. This goat stew (or soup, if you like) features callaloo, dasheen and okra, but you can sub these out for any comparable vegetables, like green beans or yukon potatoes.
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In this episode, the kids try 100 years of cheese. Velveeta cheese fudge and peanut butter pickle sandwich dominated the 1920s. The 1930s brought the cream cheese and chopped olive sandwich. Wartime cheese pudding premiered in the '40s. Easy cheese spray (aka cheez whiz) arrived in the '50s. The horseradish cheese ball rolled into the '60s. Fondue debuted in the '70s. Quiche lorraine conquered the '80s. Hot Pockets heated up the '90s. Recently, Raclette cheese and vegan cheese trended.
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Nicola Bailey, a cheesemonger at Eataly in New York City, takes us behind the scenes to demonstrate and explain every tool she uses to prepare and present their famous charcuterie selections. From machetes and industrial meat slicers to mozzarella paddles and harp wires, see everything the pros use day in, day out.
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Cheesemaker Rynn Caputo, founder of Caputo Brothers Creamery, demonstrates how to make fresh and aged stretched cheeses in your own kitchen. Stretched (or "pasta filata") cheeses all begin with a curd - heating, stretching, and augmenting it to produce different consistencies, textures, and flavors. If you've ever wanted to try your hand at homemade cheese, Rynn will get you on your way in no time.
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Food Editor Shilpa Uskokovic loved peanut butter cups so much while growing up that she’s created a grown up take on her childhood favorite. This hazelnut butter cup tart looks exactly like a giant Reese’s peanut butter cup and will rival anything you’d find in the candy aisle.
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Join Zaynab Issa, Brad Leone, Hana Asbrink, Inés Anguiano, and Kendra Vaculin in the Bon Appétit Test Kitchen as they each prepare their go-to appetizers.
Kendra's Goat Cheese and Salami Stuffed Dates: https://www.epicurious.com/recipes/food/views/stuffed-dates-goat-cheese-salami
Zaynab's Peppery Antipasto Skewers: https://weightloss-tricks.today/recipe/peppery-antipasto-skewers%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="SummaryCollectionGridItem-bfqVSf frVQSI">
Kendra's Goat Cheese and Salami Stuffed Dates: https://www.epicurious.com/recipes/food/views/stuffed-dates-goat-cheese-salami
Zaynab's Peppery Antipasto Skewers: https://weightloss-tricks.today/recipe/peppery-antipasto-skewers%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="SummaryCollectionGridItem-bfqVSf frVQSI">