On a recent visit to South Carolina, I was lucky enough to visit Clemson University to try some of its famous blue cheese. The university first started making its tangy, marbled cheese in the 1940s, when a dairy professor realized that the cool, dank tunnel of an unfinished local railway line would make the perfect curing environment. Although the operations have since moved indoors, Clemson continues to make its Roquefort-style cheese in small batches using the same artisanal methods (see Sources, page 377). At the campus cafes, you can try everything from blue cheese pizza to blue cheese milkshakes. This rich, creamy dressing was inspired by the flavor of Clemson blue cheese—but in a pinch, any Roquefort-style cheese will do.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.