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magazine potato crusted goat cheese tarts with heirloom tomato salad
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For berries that are just too good to bake, this fuss-free tart simply piles the raw fruit into a crisp almondy crust.
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A heavy dose of spices and a splash of cream and yogurt turn potatoes into a samosa-like tart.
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Easy
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Deb Perelman’s fattoush-inspired, picky-eater approved salad with creamy squash, crispy pita chips, and chewy, charred cheese salad.
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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.
4.0
(3.78)
Easy
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For this showstopping tart, make sure to scatter the carrot mixture in an even layer for best results.
3.3
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The Bon Appétit Test Kitchen
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Club memberships, a cheesy snack poster, and more gifts for fromage fiends.
Devra Ferst
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Pudding-like, gently funky, and woodsy, this cheese goes with everything.
Hannah Howard
Cooking
Because, good God, are there a lot to choose from.
Alex Beggs
Cooking
Plus more August winners and losers, reviewed.
Alex Beggs
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We tried garlic butter potato chips, honey mustard dressing, chicken pot pies, and more.
Alex Beggs
Videos
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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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Crispy, cheesy, bacon-y—they're an irresistible Super Bowl snack. So irresistible, in fact, that you may want to make a double batch of this potato skins recipe.
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We’re throwing this pantry pasta all-star a “Welcome to Summer” party with peas and mint. This dish was inspired by Rolf and Daughters in Nashville, where chef Philip Krajeck makes a fermented pasta cloaked in a tangy whey and butter sauce. We use store-bought buttermilk to mimic whey’s acidic flavor. It’s a perfect foil for the rich butter and cheese in this glossy sauce.
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Make this recipe from Caesarstone and Bon Appétit
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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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Join Gaby in the Bon Appétit Test Kitchen as she makes Tortilla de Papas. Salting the potatoes ahead of time draws out some of their liquid and guarantees they’re well seasoned, but skip this step if you want some of that moisture when you take a bite!
Check out the recipe here: https://weightloss-tricks.today/recipe/tortilla-de-patatas%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">