Preheat oven to 350 degrees. Heat tablespoon of olive oil in a cast iron skillet (ours was a 10-inch) over medium heat. Add sausage. When sausage begins to brown, add onions and red pepper to soften. Crack eggs into a…
Forget the fondue pot. This fondue bakes right in the pumpkin.
Traditional grilled cheese is simple and uncomplicated but use something like the nutty, intensely flavored, aged Walhonding from Kokoborrego and watch this sandwich go from humble to heavenly.
Delicious and sweet, roasted beets and creamy, tangy goat cheese buddy up in this simple yet satisfying salad. The salty pistachios add a nice crunch and burst of flavor.
Mackenzie Creamery’s Baby Buche is a semi-aged goat’s milk cheese, typically ripened for 5 to 10 weeks, getting softer, sharper and more intensely flavored with time and the highlight of this easy to make appetizer.
Earthy, green, nutritious and economical, kale is the new kid on an old block and its versatility is amazing, as you’ll find out with a batch or two of this pesto.
Ohio’s cheese makers are a crafty bunch.
This is a skillet dinner.
This recipe calls for freshly grated Parmesan cheese, but freshly grated Romano cheese may be substituted.
After this is baked, it needs to chill overnight, then served.