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From Laura Werlin’s “Mac & Cheese, Please!”

Imagine using a gooey, cheesy sandwich to scoop up its fork-friendly kindred spirit, mac & cheese. This recipe represents the best of the two in one bowl. All you need to do

From Laura Werlin’s Mac & Cheese, Please!

I created this recipe to showcase one of my favorite American cheeses, Smokey Blue, made by Rogue Creamery in Oregon.  If you’re not familiar with it, it’s a cheese that’s just

Bacon, Tomato and Mozzarella Pizza

Bacon and tomato are a classic combination, especially when lettuce is thrown in. Although this recipe does not call for lettuce, if you wish, you can use 1 cup of arugula leaves to create your own "BLT." Just add the arugula as soon as the pizza comes out of the oven. With or without the greens

Buffalo Chicken and Crispy Skin Mac ‘n’ Cheese

While it wouldn’t be too smart to put actual chicken wings in mac & cheese, I discovered it’s pretty easy to replicate the flavors found in the popular snack in a mac & cheese. The key is, of course, lots of hot sauce and the signature blue cheese. But wings are often crispy, so my

Camembert and Comté with Mushrooms

Never heard of Comté? Now’s your time to discover it. A little like roasted peanuts, butterscotch, or maybe fruity if it’s younger, it’s an amazing cheese. Melts perfectly too. Can’t find it? Gruyère or even plain old Swiss cheese makes a fine substitute

Fall is upon us, so gather up some

Cheesy Gashouse Egg Sandwich

One morning, I was jogging with my friend, Dana, and she asked if I had made any sandwiches that drew upon our favorite breakfast as children - "gashouse" eggs. The idea is that you make a hole in the center of a piece of bread, place the bread in a pan, drop an egg into the hole, and fry it.

Chicken Goat Cheese "Piccata"

This dish may look complicated because of the number of steps, but most of the elements can be prepared ahead of time. If you are in a time pinch, the chicken alone is terrific and can be made fairly quickly. The goat cheese contributes a silken element, and its bright white color makes the dish

Chips & Guacamole Grilled Cheese

In this recipe, tortilla chips are on the outside of the bread to give the sandwich its corn-like flavor and to give you the ability to enjoy all the flavors – the guacamole, bacon, cheeses, and corn chips all at once.. Although I prefer using Colby and Monterey Jack separately in this recipe,

Chocolate Mascarpone Tart

This is one of the easiest yet most satisfying desserts you'll ever make. All you need to do is toast some nuts, make a crust out of them, and fill the crust with the simple cheese mixture. The end result is kind of a cross between ice cream and frozen custard, even though the recipe has no eggs

Adapted from The New American Cheese

Creamy Cheesy, & Smoky Croissant

Even though croissants have a flaky texture, they make one of the best breads for grilled cheese sandwiches for one simple reason: butter. All that butter makes for a super- crisp and flavorful crust. Add to that melted cheese, and you have nothing less than a taste of heaven.

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Croissant with Creamed Spinach and Aged Goat Cheese

Although a croissant is not typically a bread used for grilled cheese, the copious amounts of butter in this French roll makes it a natural for a cheesy filling. Just be aware that because of its high butter content and delicate texture, the croissant can burn fairly easy, so watch it carefully

Cucumber Soup with Mint Pesto and Feta Cheese

This soup, while excellent to take on a picnic on a warm summer day, is equally good eaten right at home. No matter where you are, you'll enjoy the cool flavors punched up by the tart, refreshing mint pesto. Both the soup and the pesto can be made in advance. Make the soup the day before and

Dutch Grilled Cheese

Gouda cheese, cumin, and caraway combine to produce a distinctive and flavorful sandwich with a taste that is reminiscent of the traditional Dutch Leyden cheese.

You may be perplexed when you see the word “Garrotxa.” Although popular among cheese aficionados, this Catalonian cheese is only now becoming more widely available. The cheese is unquestionably one of the most appealing aged goat cheeses made today. It is not the least bit goaty but it does have

Frangelico Figs with Creamy Blue Cheese

Frangelico is a hazelnut liqueur that is not cloyingly sweet despite the fact it is a dessert liqueur. Its flavors marry beautifully with the salty, creamy blue cheese. The figs add a silky texture as well as their legendary natural sweetness, making this a cheese dessert that is not only simple

Mom's Sausage-Stuffed Tomatoes with Provolone

My mother is a great cook and this recipe is a real winner. With juicy tomatoes, savory sausage, and two types of Provolone, this is a dish that tastes as good as it looks.

Mushroom Toasts with Rocchetta

One of the telltale signs that you are eating a surface-ripened cheese is when it tastes mushroomy. That is a standard flavor characteristic and part of what makes this style of cheese unbelievably delicious. In this appetizer, the mushrooms and cheese are such a delectable duo that you might

Salami and Cheese #2

It's worth going the extra mile to seek out the olive bread for this recipe, but if you can't find it, add 1/4 cup chopped olives to the sandwich filling. It isn't quite the same, but it's a fine substitute.

Grilled Cheese Sandwich

Although almost everyone seems to have their own version of the "best" grilled cheese sandwich, this one defines grilled cheese as it was meant to be. The crunchy texture of the bread and the perfectly melted cheese ensure that. To create the perfect sandwich, be sure to press it firmly after

The ultimate in comfort food, traditional macaroni and cheese also brings out the comfort qualities of cheese itself. In fact, I don't think there's anything like hot, melted cheese to bring a calm pleasure to the act of eating. As you'll see, this version calls for three of the best American-

The red and green colors of this dish are as bright as a spring day in Provence, which is the place that lends its name to the herb blend used to season this dish. It is easy to make, and best of all, can be assembled up to 6 hours in advance, covered, and kept at room temperature. However, do