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• Just a Nibble Before We Gorge Ourselves

  Some of our greatest culinary minds have addressed the quandary of what small, tasty item to serve before a meal that, frankly, is excessive. Read More... Posted Nov 25 2008, 07:16 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Seafood, Cheese, Olives, Salads, Crackers, Thanksgiving Day

• Feed Me: Betting on Mac and Cheese

  Macaroni and cheese with Humboldt Fog, a high-end goat cheese from Northern California, is savory without being acrid, and creamy without being heavy. Read More... Posted Nov 25 2008, 06:22 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Cheese, Pasta

• Recipes for Health: Baby Salad Greens With Sweet Potato Croutons and Stilton

  Sweet potatoes contrast beautifully here with the pungent Stilton in this salad. Read More... Posted Nov 18 2008, 01:04 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Cheese, Salads, Sweet Potatoes

• The Minimalist: 101 20-Minute Dishes for Inspired Picnics

  Picnic foods need not be boring. With a little shopping, a little effort, and 20 minutes or less for assembly, you can easily vary the menu a bit. Read More... Posted Jul 01 2008, 09:54 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Meat, Eggs, Desserts, Cheese, Tomatoes, Chicken, Salads, Picnics

• Feed Me: Croque-Monsieur, a Perfect Companion for Drinks

  Croque-monsieur, which once seemed a lazy way to dispense with stale bread and not too much ham and cheese, actually goes great with drinks. Read More... Posted Jun 24 2008, 07:41 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Food, Cheese, Sandwiches, Ham

• Suddenly, Ricotta’s A Big Cheese

  Whisked into sautéed greens or crumbled on top of pasta as a creamy-sharp garnish, ricotta has become inescapable in the city’s more adventurous Italian kitchens. Read More... Posted May 27 2008, 08:56 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Restaurants, New York City, Cheese

• The Minimalist: Removing the Crust for a Savory Custard

  If you sometimes crave what amounts to savory pie filling without the hassle of making an actual crust, crustless quiche is the way to go. Read More... Posted May 06 2008, 09:54 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Cheese, Mushrooms, Quiche, Pies

• Food: The Way We Eat: Just Grate

  Self-respecting Italians don’t sprinkle cheese on seafood pasta. Too bad for them. Read More... Posted Mar 28 2008, 01:49 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Restaurants, Seafood, Italy, Cheese, Jenkins, Nancy Harmon, Pasternack, David, Bastianich, Lidia, Pasta