The gnocchi with gorgonzola sauce is on regular rotation in our home. As much as I love Italian food though (we live in Lucca), some classic American comfort food like Mac and cheese, or a tuna melt, is calling out to me on this cold January day
There is nothing ( to my mind) quite as divine as a parmesan cracker and a glass of something cold, bright and crisp. Looking forward to browsing your cheesy roundup.
Solid roundup. The Fromage Fort tip is especially practical because it solves the refrigerator cheese graveyard problem most people have. Mixing mild melters with sharp flavors is somethin I do with brie and aged cheddar for sandwiches and the textural contrast is key. That slow-melt advice cant be overstated because rushing it breaks the emulsion and you end up with grainy sadness instead of silk.
I love you and all your books! I had to share these with the head of the French department at Harvard, on my Facebook and two very fabulous cooks I know! They also sound delicious!🥰😘❤️
The gnocchi with gorgonzola sauce is on regular rotation in our home. As much as I love Italian food though (we live in Lucca), some classic American comfort food like Mac and cheese, or a tuna melt, is calling out to me on this cold January day
Wonderful, Lisa. Um, and color me envious...you LIVE IN LUCCA???
Time to put down my coffee cup and dive into my cheese drawer. Thanks David for sharing the gooey goodness ❤️
Deb, my pleasure!
Thank you for these lovely cheesy recipes - happy new year!
You're more than welcome! Happy 2026!
There is nothing ( to my mind) quite as divine as a parmesan cracker and a glass of something cold, bright and crisp. Looking forward to browsing your cheesy roundup.
Hear, hear!!
Solid roundup. The Fromage Fort tip is especially practical because it solves the refrigerator cheese graveyard problem most people have. Mixing mild melters with sharp flavors is somethin I do with brie and aged cheddar for sandwiches and the textural contrast is key. That slow-melt advice cant be overstated because rushing it breaks the emulsion and you end up with grainy sadness instead of silk.
Thanks!
I love you and all your books! I had to share these with the head of the French department at Harvard, on my Facebook and two very fabulous cooks I know! They also sound delicious!🥰😘❤️
Dorothy, wow! I'm so honored! I hope they all enjoy it. Thank you.
Omg David I love you! Although, my waistline does not. X
Darling, you don't know it, but your waistline and I have entered into a pact! xx
🤣🤣🩷