Chili-Cheddar Grits with Grilled Corn and Tomatoes

A good dose of chili powder adds smoky flavor to quickly made grits. Grilled corn and tomatoes, along with Cheddar, make this a rich main course.

• 3 medium ears fresh corn, shucked
• 1 Tbs. extra-virgin olive oil
• 1 lb. medium plum tomatoes, halved
• Kosher salt and freshly ground black pepper
• 1 cup quick-cooking (not instant) grits
• 4 tsp. chili powder
• 1/2 cup thinly sliced scallions
• 4 oz. extra-sharp Cheddar, grated (about 1 cup)

Prepare a high gas or charcoal grill fire.


Lightly rub the corn with 1 tsp. of the oil. In a medium bowl, toss the tomatoes with the remaining 2 tsp. oil and a generous sprinkling of salt and pepper.


Put the corn and tomatoes, cut side up, on the grill and cover. Grill, turning the corn occasionally (don’t turn the tomatoes), until the corn is browned in places and the tomato skins have darkened and the flesh has softened, 8 to 12 minutes.


Set aside 4 tomato halves for garnish and put the remaining tomatoes in a food processor; pulse until smooth. When the corn is cool enough to handle, cut the kernels from the cobs.


In a heavy-duty 4-quart saucepan, bring 3-1/2 cups of water and 2 tsp. salt to a boil over high heat. Whisk in the grits, chili powder, and the tomato purée. Bring to a boil and stir in two-thirds of the corn kernels and the scallions.


Reduce the heat to medium low and cook, partially covered and stirring frequently, until the grits are tender and thick, about 5 minutes. Add the cheese and a few grinds of pepper; stir until the cheese melts. Divide the grits among 4 soup bowls and top each with a tomato half and some of the remaining corn. Serve immediately.

Red Chile Enchiladas

These are delicious alone or served alongside Mexican Rice, and some shredded cabbage in a tart vinaigrette. If you can find Mexican cheese, use queso Oaxaca or Chihuahua in place of the Jack cheese and queso fresco instead of the feta.

• 2 cups water
• 1 tsp. coarse salt
• 1 Tbs. white vinegar
• 3 small carrots, peeled and cut into 1/4-inch slices (to yield 3/4 cup)
• 1/4 lb. red skinned or Yukon Gold potatoes, peeled and cut into a 1/4-inch dice (to yield 3/4 cup)
• 2 Tbs. vegetable oil; more as needed
• 1 oz. (2 Tbs.) crumbled Mexican style bulk chorizo sausage or any other spicy hot fresh sausage
• Red Chile Sauce
• 12 corn tortillas, 6 inches in diameter
• 5 oz. (1-1/4 cups) grated Jack or Cheddar cheese
• 2 oz. (1/2 cup) crumbled feta cheese

In a medium size, nonreactive saucepan, combine the water, salt, and vinegar. Bring to a boil, add the carrots, and simmer until just tender, 5 min. Remove them from the water, shock under cold running water, and reserve. Repeat with the potatoes, cooking them about 3 min. Heat 1 Tbs. of the oil in a medium skillet over medium-high heat. Add the carrots, potatoes, and sausage. Sauté briskly until the sausage is crisp and the vegetables are browned, 10 to 12 min. Set aside.

Heat the oven to 400°F. If the sauce has been chilled, heat it until just warm and thin it with a bit of water if necessary. Heat a skillet over medium high heat. With a pastry brush, lightly coat both sides of a tortilla with the sauce. Pour about 1 Tbs. oil into the pan, swirling to coat. The pan should be lightly and evenly filmed with oil. Set the tortilla in the pan and cook until it just begins to brown, 10 to 20 seconds, pressing down with a spatula when the tortilla puffs. Flip the tortilla over and cook the other side in the same way. When cooked on both sides, each tortilla should be very pliable but not soft enough to tear when handled. The tortilla will begin to crisp around the edges, but don’t let it become so hard that it can’t be easily rolled. Drain on paper towels. Add more oil to the pan if needed; repeat with the remaining tortillas.

Brush a thin layer of sauce on the tortilla-just enough to coat.

Use a spatula to flip the softened tortilla. Tongs would tear it.

Mix 3/4 cup of the grated Jack or Cheddar with the feta. Arrange a heaping Tbs. of the cheese mixture just off center of a tortilla and loosely roll or fold the tortilla into a cylinder. Repeat with the remaining cheese and tortillas, setting the rolled enchiladas side by side and seam side down in a 9x13 inch baking dish as you go. Spoon a scant cup of sauce over all, sprinkle with the remaining grated cheese, and then sprinkle on the carrots, potatoes, and sausage. Bake for about 7 min. and then drizzle on about 1/2 cup more sauce. Continue baking until the cheese is melted and starts to bubble, about 10 min. Serve.

Roll enchiladas loosely and don't overfill them. A heaping tablespoon of filling is all you need.

Apple and Cheddar Cake

Grated cheddar cheese melts into this cake and gives it a wonderfully tangy flavor and richness. Diced pear may be substituted for the apple if you like. Either way, it tastes great with maple syrup–sweetened whipped cream on the side.

• 3/4 cup unbleached all-purpose flour
• 1/2 cup yellow cornmeal
• 1-1/2 tsp. baking powder
• 1/4 tsp. table salt
• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup sugar
• 2 eggs
• 6 Tbs. milk
• 1 cup grated cheddar cheese
• 1 large tart apple, such as a Granny Smith, peeled, cored, and cut into 1/4-inch dice

Preheat the oven to 350ºF. Grease a 9-inch round cake pan and dust with flour. Combine the flour, cornmeal, baking powder, and salt in a medium bowl.

Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary. With the mixer on medium-low speed, add the eggs, one at a time, scraping down the sides of the bowl after each addition.

Turn the mixer to low speed and add 1/2 of the flour mixture. Stir in the milk. Stir in the remaining flour mixture until just combined. Stir in the cheddar cheese and apple.

Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, about 35 minutes. Let the cake cool in the pan for about 10 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely.

Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 2 days.

Farmers’ Market Quesadillas

These quick quesadillas are loaded with the best of the season: summer squash, fresh corn, and diced tomatoes. Fresh chiles and chipotle powder add depth and give the dish some smoky heat.

• 5 Tbs. vegetable oil
• 1 cup small-diced fresh, mild chiles, such as Anaheim or poblano (from about 2 large chiles)
• 1-1/2 cups small-diced summer squash (from about 2 small zucchini, yellow squash, or yellow crookneck)
• Kosher salt and freshly ground black pepper
• 1 cup fresh corn kernels (from 2 medium ears)
• 1/8 tsp. chipotle chile powder
• 1 cup diced tomato (from 2 small tomatoes)
• 1/4 cup chopped fresh cilantro
• 1 Tbs. fresh lime juice
• Four 9-inch flour tortillas
• 2 cups grated sharp cheddar (8 oz.)
• Sour cream for serving (optional)

Tip:

Chipotles are dried smoked jalapeños, and in any form they add an intriguing depth to dishes like these quesadillas. McCormick makes ground chipotle, and The Spice Hunter sells a crushed chipotle, which would be a fine substitute in this recipe; just add a bit more than you would of the ground.

Heat the oven to 200°F. Fit a cooling rack over a baking sheet and put in the oven.

Heat 1 Tbs. of the oil in a 12-inch skillet over medium-high heat until hot. Add the chiles and cook, stirring, until soft, 3 to 4 minutes. Add the squash, season with salt and pepper, and cook, stirring, until the squash softens and starts to brown, 3 to 4 minutes. Stir in the corn and chipotle powder and cook 2 minutes more. Spoon into a bowl, let cool for a few minutes, and then fold in the tomato, cilantro, and lime juice. Season to taste with salt and pepper. Set aside 3/4 cup of the mixture.

Lay several layers of paper towel on a work surface. Wipe out the skillet, put it over medium-high heat, and add 1 Tbs. of the oil. When it's hot, put one tortilla in the pan. Quickly distribute 1/2 cup of the cheese evenly over the tortilla and about a quarter of the remaining vegetable mixture over half the tortilla. When the underside of the tortilla is browned, use tongs to fold the cheese-only side over the vegetable side. Lay the quesadilla on the paper towels, blot for a few seconds, and then move it to the rack in the oven to keep warm while you repeat with the remaining oil and tortillas. Cut the quesadillas into wedges and serve immediately with the reserved vegetable mixture and sour cream.

Beer & Cheddar Fondue

If fondue seems like a project, you might be surprised at just how easily it comes together. In fact, it's a perfect dish for casual entertaining, even on a busy weeknight. Just grab a fondue pot, set out a few dippers (see Serving Suggestions, below), and invite friends over to dig (or rather, dip) in.

• 1 Tbs. unsalted butter
• 1/2 small yellow onion, minced (about 1/3 cup)
• 1 large clove garlic, minced
• 12 oz. Emmentaler cheese, coarsely grated (about 3 lightly packed cups)
• 8 oz. extra-sharp white Cheddar, coarsely grated (about 2 lightly packed cups)
• 4 oz. Gruyère, coarsely grated (about 1 lightly packed cup)
• 2 Tbs. cornstarch
• 1 tsp. dry mustard (such as Coleman’s)
• 1/2 tsp. freshly ground black pepper
• 1 tsp. caraway seeds, coarsely ground in a spice grinder or with a mortar and pestle
• 1-12-oz. can lager-style beer, preferably Budweiser
• 3 Tbs. Amontillado sherry
• Kosher salt

Tip:

Amontillado, a medium-dry sherry, provides a nice contrast to the bitter beer and the sharp cheddar.

Melt the butter in a 1-1/2- to 2-qt. flameproof fondue pot over medium-low heat. (If you don’t have a fondue pot that’s flameproof, use a heavy, narrow saucepan.) Add the onion and garlic and cook, stirring occasionally, until completely soft and beginning to caramelize, 15 to 20 minutes.

Meanwhile, in a large bowl, toss the Emmentaler, Cheddar, and Gruyère with the cornstarch, mustard, and pepper.

Add the caraway seeds to the pot and stir to toast them slightly, about 2 minutes. Add the beer, increase the heat to high, and bring to a boil. Reduce the heat to medium low and simmer to mellow the flavor of the beer, about 3 minutes.

Sprinkle the cheese mixture into the pot a large handful at a time, stirring each batch in a back and forth pattern so that the cheese doesn’t ball up as it melts. Continue adding and stirring until all of the cheese is melted, smooth, and thick, adjusting the heat as necessary to maintain barely a simmer. Stir in the sherry and season to taste with salt. (If using a saucepan, transfer the fondue to a fondue pot.) Set the fondue pot over a low flame at the table to keep it warm. Serve with the dipping ingredients.

Grilled Turkey and Cheddar Sandwiches with Mango Chutney

Indian flavors meet panini sandwiches with delicious results. Naan is slightly puffy Indian-style flatbread. Other substantial flatbreads may be substituted, but avoid super-thin tortillas and lavash, which won’t be sturdy enough to contain the filling. Major Grey’s chutney, available in the condiment or international section of the supermarket, adds moisture, sweetness, and spice.

• 2 cups grated sharp Cheddar
• 1/4 cup finely chopped fresh cilantro
• 1/2 cup Major Grey’s mango chutney
• 4 naan breads
• 12 oz. sliced turkey breast
• 1 Tbs. unsalted butter, melted
• 1/8 tsp. ground cumin

Tip:

If you don’t have a panini or sandwich press, you can use a nonstick grill pan or skillet. Put a heavy pan on top of the sandwiches as they cook to press them, and flip once.

Heat a panini or sandwich press according to the manufacturer’s instructions. (Alternatively, heat a nonstick grill pan over medium-high heat.)

While the press is heating, combine the cheese and cilantro in a small bowl and stir until well blended. Spread the chutney on one half of each of the naan breads. Top with the turkey. Spoon the cheese mixture over the turkey. Fold the naan in half to cover the sandwich filling. Combine the melted butter and cumin; brush on both sides of the sandwiches.

Put the sandwiches on the press, pull the top down, and cook until browned and crisp, 3 to 6 minutes, depending on how hot your machine is. (If using a grill pan, put a heavy pan on top of the sandwiches and cook, turning the sandwiches over once.) Carefully remove from the press and serve.

Cheddar & Chive Buttermilk Biscuits

Served warm, these cheesy biscuits are a perfect companion to a bowl of soup on a chilly night. Parmesan or Swiss may be substituted for the Cheddar and scallion for the chives.

• 9 oz. (2 cups) unbleached all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. table salt
• 1/4 lb. (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
• 1/4 cup thinly sliced fresh chives
• 3 oz. extra-sharp Cheddar, grated to yield 3/4 cup
• 2/3 cup buttermilk

Position a rack in the middle of the oven and heat the oven to 375°F. Line a baking sheet with parchment.

In a large bowl, whisk the flour, baking powder, baking soda, and salt until well blended. With a pastry blender or two table knives, cut the butter into the flour mixture until its texture is fine and looks a little like cornmeal, with some butter chunks the size of peas. Stir in the chives and grated cheese. Add the buttermilk and stir with a wooden spoon until the dough is wet, sticky, and shaggy; small areas of dry ingredients are fine. Turn the dough out on to an unfloured board and knead about 12 times until the dough comes together and is smooth. Lightly flour the board and pat the dough into a 1-inch-thick square. Use a sharp knife to trim the edges of the square; this helps the biscuits rise. Cut the square into nine smaller squares. Transfer the biscuits to the lined baking sheet. Bake until firm and lightly golden brown on top and golden brown on bottom, 18 to 23 min.

Chili-Cheddar Grits with Grilled Corn and Tomatoes

A good dose of chili powder adds smoky flavor to quickly made grits. Grilled corn and tomatoes, along with Cheddar, make this a rich main course.

• 3 medium ears fresh corn, shucked
• 1 Tbs. extra-virgin olive oil
• 1 lb. medium plum tomatoes, halved
• Kosher salt and freshly ground black pepper
• 1 cup quick-cooking (not instant) grits
• 4 tsp. chili powder
• 1/2 cup thinly sliced scallions
• 4 oz. extra-sharp Cheddar, grated (about 1 cup)

Prepare a high gas or charcoal grill fire.


Lightly rub the corn with 1 tsp. of the oil. In a medium bowl, toss the tomatoes with the remaining 2 tsp. oil and a generous sprinkling of salt and pepper.


Put the corn and tomatoes, cut side up, on the grill and cover. Grill, turning the corn occasionally (don’t turn the tomatoes), until the corn is browned in places and the tomato skins have darkened and the flesh has softened, 8 to 12 minutes.


Set aside 4 tomato halves for garnish and put the remaining tomatoes in a food processor; pulse until smooth. When the corn is cool enough to handle, cut the kernels from the cobs.


In a heavy-duty 4-quart saucepan, bring 3-1/2 cups of water and 2 tsp. salt to a boil over high heat. Whisk in the grits, chili powder, and the tomato purée. Bring to a boil and stir in two-thirds of the corn kernels and the scallions.


Reduce the heat to medium low and cook, partially covered and stirring frequently, until the grits are tender and thick, about 5 minutes. Add the cheese and a few grinds of pepper; stir until the cheese melts. Divide the grits among 4 soup bowls and top each with a tomato half and some of the remaining corn. Serve immediately.

Baked Cheddar Grits with Bacon

Whipped egg whites lighten the grits, giving them a soufflé-like texture.

• Kosher salt
• 1 cup hominy grits (not instant or quick), such as Quaker Old Fashioned
• 1-1/2 cups grated sharp or extra-sharp white Cheddar (about 5 oz.)
• 1 Tbs. all-purpose flour
• 1 tsp. chopped fresh thyme
• Freshly ground black pepper
• 1 medium clove garlic
• 6 strips bacon (about 6 oz.), cooked until crisp and chopped into small bits
• 3 large eggs, separated
• 1/4 cup heavy cream

Position a rack in the center of the oven and heat the oven to 350°F.

Put 4-1/2 cups water and 1/2 tsp. salt in a 4-quart saucepan, cover, and bring to a boil. Whisk the grits into the pan in a slow stream. Reduce the heat to medium low, cover, and simmer, whisking occasionally, until thickened, 12 to 15 minutes.

In a large bowl, toss 1-1/4 cups of the cheese, the flour, thyme, and several grinds of pepper. Chop the garlic, sprinkle with a generous pinch of salt, and mash it into a paste with the side of a chef’s knife. Whisk the mashed garlic, the cheese mixture, and the bacon into the grits until blended and the cheese is melted. Season to taste with salt and pepper.

Scrape the grits into the large bowl. In a medium bowl beat the egg whites and a pinch of salt with a hand mixer until they just hold stiff peaks. In a small bowl, whisk the yolks and cream; whisk this mixture into the grits. With a large spatula, gently stir one-third of the whites into the grits to lighten them and then fold in the remaining whites. Scrape the grits into an 8x8x2-inch glass or ceramic baking dish.

Sprinkle the remaining 1/4 cup cheese evenly over the grits. Bake until puffed, browned, and bubbling, 50 minutes to 1 hour.

Cheddar-Cayenne Coins

These are fairly spicy, so use the smaller amount of cayenne if you want a milder kick. Pecans or pine nuts would work in place of the walnuts.

• 6 oz. (1-1/3 cups) all-purpose flour
• 3 oz. (about 1-1/4 cups) finely shredded sharp Cheddar (or half Cheddar and half Parmigiano-Reggiano)
• 1 tsp. table salt
• 1/8 to 1/4 tsp. cayenne
• 4 oz. (1/2 cup) unsalted butter, cut into 1/2-inch pieces, chilled
• 1 large egg yolk
• 2 Tbs. water
• 1-1/2 oz. (1/3 cup) medium finely chopped walnuts
• Kosher salt for sprinkling (optional)

Combine the flour, cheese, salt, and cayenne in a food processor. Process until just blended. Add the butter pieces and pulse until the dough resembles coarse crumbs. Stir the yolk and water together with a fork and drizzle over the mixture. Pulse until the dough begins to form small moist crumbs. Add the chopped nuts and pulse briefly until the crumbs begin to come together.

Pile the moist crumbs on an unfloured work surface. With the heel of your hand, push and gently smear the crumbs away from you until they start to come together in a cohesive dough. Using a pastry scraper or a metal spatula, lift up one edge of the dough and fold it into the center (the dough will still be rough, so don’t expect a neat, smooth fold). Repeat with the opposite edge, like folding a letter. Turn the dough 45 degrees. Give the dough another smearing and shape it into a 14-inch log that’s 1-1/4 inches in diameter. Wrap in plastic and refrigerate until firm, about 4 hours, or up to two days.

Heat the oven to 375°F. Line two large baking sheets with parchment. Using a thin, sharp knife, cut the log into scant 1/4-inch slices. Arrange about 1/2 inch apart on the prepared sheets. Bake until medium to deep golden around the edges, 15 to 20 minutes, rotating the sheets as needed for even baking. If you like, sprinkle the crackers with a little kosher salt just as the baking sheets come out of the oven. Set the sheets on racks to cool. When the coins are completely cool, store them in an airtight container.

Grilled Turkey and Cheddar Sandwiches with Mango Chutney

Indian flavors meet panini sandwiches with delicious results. Naan is slightly puffy Indian-style flatbread. Other substantial flatbreads may be substituted, but avoid super-thin tortillas and lavash, which won’t be sturdy enough to contain the filling. Major Grey’s chutney, available in the condiment or international section of the supermarket, adds moisture, sweetness, and spice.

• 2 cups grated sharp Cheddar
• 1/4 cup finely chopped fresh cilantro
• 1/2 cup Major Grey’s mango chutney
• 4 naan breads
• 12 oz. sliced turkey breast
• 1 Tbs. unsalted butter, melted
• 1/8 tsp. ground cumin

Tip:

If you don’t have a panini or sandwich press, you can use a nonstick grill pan or skillet. Put a heavy pan on top of the sandwiches as they cook to press them, and flip once.

Heat a panini or sandwich press according to the manufacturer’s instructions. (Alternatively, heat a nonstick grill pan over medium-high heat.)

While the press is heating, combine the cheese and cilantro in a small bowl and stir until well blended. Spread the chutney on one half of each of the naan breads. Top with the turkey. Spoon the cheese mixture over the turkey. Fold the naan in half to cover the sandwich filling. Combine the melted butter and cumin; brush on both sides of the sandwiches.

Put the sandwiches on the press, pull the top down, and cook until browned and crisp, 3 to 6 minutes, depending on how hot your machine is. (If using a grill pan, put a heavy pan on top of the sandwiches and cook, turning the sandwiches over once.) Carefully remove from the press and serve.

Beer & Cheddar Fondue

If fondue seems like a project, you might be surprised at just how easily it comes together. In fact, it's a perfect dish for casual entertaining, even on a busy weeknight. Just grab a fondue pot, set out a few dippers (see Serving Suggestions, below), and invite friends over to dig (or rather, dip) in.

• 1 Tbs. unsalted butter
• 1/2 small yellow onion, minced (about 1/3 cup)
• 1 large clove garlic, minced
• 12 oz. Emmentaler cheese, coarsely grated (about 3 lightly packed cups)
• 8 oz. extra-sharp white Cheddar, coarsely grated (about 2 lightly packed cups)
• 4 oz. Gruyère, coarsely grated (about 1 lightly packed cup)
• 2 Tbs. cornstarch
• 1 tsp. dry mustard (such as Coleman’s)
• 1/2 tsp. freshly ground black pepper
• 1 tsp. caraway seeds, coarsely ground in a spice grinder or with a mortar and pestle
• 1-12-oz. can lager-style beer, preferably Budweiser
• 3 Tbs. Amontillado sherry
• Kosher salt

Tip:

Amontillado, a medium-dry sherry, provides a nice contrast to the bitter beer and the sharp cheddar.

Melt the butter in a 1-1/2- to 2-qt. flameproof fondue pot over medium-low heat. (If you don’t have a fondue pot that’s flameproof, use a heavy, narrow saucepan.) Add the onion and garlic and cook, stirring occasionally, until completely soft and beginning to caramelize, 15 to 20 minutes.

Meanwhile, in a large bowl, toss the Emmentaler, Cheddar, and Gruyère with the cornstarch, mustard, and pepper.

Add the caraway seeds to the pot and stir to toast them slightly, about 2 minutes. Add the beer, increase the heat to high, and bring to a boil. Reduce the heat to medium low and simmer to mellow the flavor of the beer, about 3 minutes.

Sprinkle the cheese mixture into the pot a large handful at a time, stirring each batch in a back and forth pattern so that the cheese doesn’t ball up as it melts. Continue adding and stirring until all of the cheese is melted, smooth, and thick, adjusting the heat as necessary to maintain barely a simmer. Stir in the sherry and season to taste with salt. (If using a saucepan, transfer the fondue to a fondue pot.) Set the fondue pot over a low flame at the table to keep it warm. Serve with the dipping ingredients.

Chili-Cheddar Grits with Grilled Corn and Tomatoes

A good dose of chili powder adds smoky flavor to quickly made grits. Grilled corn and tomatoes, along with Cheddar, make this a rich main course.

• 3 medium ears fresh corn, shucked
• 1 Tbs. extra-virgin olive oil
• 1 lb. medium plum tomatoes, halved
• Kosher salt and freshly ground black pepper
• 1 cup quick-cooking (not instant) grits
• 4 tsp. chili powder
• 1/2 cup thinly sliced scallions
• 4 oz. extra-sharp Cheddar, grated (about 1 cup)

Prepare a high gas or charcoal grill fire.


Lightly rub the corn with 1 tsp. of the oil. In a medium bowl, toss the tomatoes with the remaining 2 tsp. oil and a generous sprinkling of salt and pepper.


Put the corn and tomatoes, cut side up, on the grill and cover. Grill, turning the corn occasionally (don’t turn the tomatoes), until the corn is browned in places and the tomato skins have darkened and the flesh has softened, 8 to 12 minutes.


Set aside 4 tomato halves for garnish and put the remaining tomatoes in a food processor; pulse until smooth. When the corn is cool enough to handle, cut the kernels from the cobs.


In a heavy-duty 4-quart saucepan, bring 3-1/2 cups of water and 2 tsp. salt to a boil over high heat. Whisk in the grits, chili powder, and the tomato purée. Bring to a boil and stir in two-thirds of the corn kernels and the scallions.


Reduce the heat to medium low and cook, partially covered and stirring frequently, until the grits are tender and thick, about 5 minutes. Add the cheese and a few grinds of pepper; stir until the cheese melts. Divide the grits among 4 soup bowls and top each with a tomato half and some of the remaining corn. Serve immediately.

Apple, Fennel, and Cheddar Cheese Straws

A sweet-tart apple purée, fennel seeds, and sharp Cheddar give crisp puff pastry straws big hits of flavor, both savory and sweet. The small holes of a box grater work best for grating the cheese; a rasp-style grater is too fine.

• 3/4 oz. (1-1/2 Tbs.) unsalted butter
• 1-1/2 lb. crisp apples (such as Sierra Beauty, Pippin, or Braeburn), peeled, cored, and cut into 1/4-inch pieces
• Kosher salt
• Granulated sugar, as needed
• Fresh lemon juice, as needed
• Three 1/2-lb. sheets frozen puff pastry, thawed (from two 1.1-lb. packages)
• 1 large egg, lightly beaten
• 1-1/2 tsp. fennel seed, coarsely crushed
• 1-1/2 oz. finely grated sharp Cheddar (3/4 cup)

Melt the butter in a 10-inch skillet over medium heat. Add the apples and season lightly with salt. Cover and cook, stirring occasionally, until very tender and caramelized, 10 to 15 minutes. If there is any liquid remaining in the pan, remove the lid and allow it to evaporate.


Purée the apples in a blender or food processor until very smooth. Taste the purée; it should be a little tart, but if it’s too tart, add a pinch of sugar. If it tastes a little flat, add another pinch of salt or a couple drops of fresh lemon juice, or both. Refrigerate until completely chilled, about 20 minutes.


On a lightly floured work surface, roll out one sheet of the puff pastry into a 12x14-inch rectangle. Brush off any excess flour. Orient the dough so a 12-inch side is parallel to the edge of your work surface. Spread a thin, even layer of the apple purée over the bottom half of the dough. Fold the other half of the dough over the purée so that the dough measures 12x7 inches. Trim the edges. Transfer the dough to a baking sheet lined with parchment and refrigerate until firm, about 30 minutes. Meanwhile, roll out the other sheets of dough and repeat the process. (It may not be necessary to use all of the apple purée.)


Lightly brush one of the chilled dough rectangles with the egg. Sprinkle 1/2 tsp. of the fennel and then 1/2 oz. of the cheese in an even layer on top. Season lightly with salt. Gently run a rolling pin over the surface to press the seeds and cheese into the dough. Chill while you repeat with the remaining dough, fennel, and cheese.


Working with one rectangle at a time, slide the puff pastry onto a cutting board. Using a pizza cutter, cut the dough lengthwise into long, thin strips about 1/3 inch wide. Working with one strip at a time, hold both ends and twist slightly (if the dough is too firm to work with, give it a few minutes to soften). Transfer the twists to 3 unlined heavy-duty rimmed baking sheets, spacing them about 1/4 inch apart and pressing the ends of each strip onto the pan to help hold the shape while baking. Cover and refrigerate until firm, about 15 minutes.


Position racks in the top, center, and bottom thirds of the oven and heat the oven to 425°F.


Put the cheese straws in the oven and reduce the heat to 375°F. Bake until golden, 20 to 23 minutes, swapping the sheets’ positions after 10 minutes. Turn off the oven, open the door, and leave the straws in the oven until very crisp, about 1 hour. Using a long metal spatula, carefully release the straws from the baking sheets. Transfer to a wire rack to cool.

Tex-Mex Macaroni & Cheese with Green Chiles

The poblanos’ kick plays well off the cheese and savory custard’s creaminess. Poblanos can vary in heat level; smaller, darker ones can sometimes be spicier. If your nose stings or if the raw chile tastes wildly spicy when you bite into it, go easy.

• Softened unsalted butter for the baking dish
• 1 lb. poblano chiles (4 to 6 chiles)
• Olive oil for the chiles
• 6 white corn tortillas (5-1/2 inches in diameter)
• 1 cup fresh cilantro leaves
• 2 cups half-and-half
• 3 large eggs
• Kosher salt and freshly ground black pepper
• 8 oz. dried elbow macaroni
• 8 oz. Monterey Jack, grated
• 8 oz. sharp Cheddar, grated

Put a pot of water on to boil. Butter a shallow 2- to 3-quart baking dish.

Heat the broiler on high. Rub the poblanos lightly with olive oil and broil them as close to the element as possible on a baking sheet lined with foil, turning as needed, until the skins are blackened all over. Transfer to a bowl, cover the bowl with plastic, and let cool to room temperature. Turn off the broiler and heat the oven to 350°F. Remove and discard the charred poblano skins, the stems, and the seeds. Chop the chiles roughly and put them in a food processor. In a hot dry skillet over medium-high heat, lightly toast the tortillas until they’re just softened and give off a toasted corn aroma, 30 to 60 seconds per side (don’t let them become crisp). Roughly chop the tortillas and add them to the chiles in the food processor, along with the cilantro leaves. Pulse until finely chopped but not puréed. In a large bowl, whisk together the half-and-half, eggs, salt, and pepper until well combined. Stir in the chopped chile mixture.

A savory custard of eggs and half-and-half, whisked together, binds this mac and cheese.

When the water boils, salt it well and boil the macaroni until al dente, following the package directions. Drain well. Add the pasta to the egg mixture, along with two-thirds of the grated cheeses; stir to combine. Pour the mixture into the buttered baking dish. Scatter the remaining grated cheeses evenly over the macaroni.(If baking in a 2-quart dish, set it on a baking sheet to catch any drippings.) Bake until browned and bubbling, about 40 minutes. If you want to brown the center more, flash it briefly under the broiler. Let it rest ten minutes before serving.

Poblanos Stuffed with Cheddar and Chicken

These are not the stuffed peppers of your childhood—they're better. Poblano chiles are rich and flavorful with a mild to medium heat. Using leftover cooked chicken and rice speeds up the already quick prep. 

• 4 large poblano chiles
• 2 medium tomatoes, chopped
• 1/2 medium white onion, chopped
• 1 large clove garlic, chopped
• 1 tsp. dried oregano, crumbled
• 1 tsp. ground cumin
• Generous pinch ground cinnamon
• Kosher salt
• 1 Tbs. olive oil
• 2 cups shredded cooked chicken, preferably dark meat
• 1-1/2 cups cooked brown or white rice
• 2 cups grated sharp or extra-sharp white Cheddar (about 7 oz.)
• 1/4 cup chopped fresh cilantro (including some tender stems)
• 1 Tbs. lime juice

Position an oven rack about 4 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with foil.

Slit the chiles from stem to tip and set on the baking sheet. Broil, turning every few minutes, until blackened all over, 5 to 8 minutes. Let cool slightly, peel off the skins, and cut out the seed cores, leaving the stems on. Turn the chiles inside out, flick out any remaining seeds, and turn right side out. Return the poblanos to the baking sheet.

Purée the tomatoes, onion, garlic, oregano, cumin, cinnamon, and 1/2 tsp. salt in a food processor. Heat the oil in a 12-inch skillet over medium heat. Add the purée and cook, stirring frequently, until the liquid has evaporated and the mixture looks thick and pulpy, 8 to 11 minutes. Remove the pan from the heat. Stir in the chicken and rice, and then 1 cup of the cheese, the cilantro, and the lime juice. Season to taste with salt. Divide the filling among the peppers, wrapping the sides of the peppers up and around the filling, some of which will still be exposed.

Broil the peppers until the cheese is melting and the top is beginning to brown, about 4 minutes. Top with the remaining 1 cup cheese and broil until the cheese is completely melted, about 2 minutes.

Classic Macaroni & Cheese

For many of us, this is the epitome of comfort food. Classic macaroni and cheese relies on a full-flavored Cheddar. You don’t have to buy expensive aged Cheddar, but do make sure the cheese is sharp. The dish will taste best if you assemble it ahead of baking time so the pasta can soak up the sauce, but sprinkle the crumb topping on just before baking. This recipe calls for a 9 x 13-inch baking dish, but it’s also nice to use individual ramekins.If you’d like to take the classic and jazz it up some, use the Macaroni & Cheese Recipe Maker to create your own ultimate macaroni & cheese recipe with all your favorite ingredients.  

For the casserole:

• Kosher salt
• 1 lb. elbow macaroni
• 12 Tbs. unsalted butter
• 6 Tbs. all-purpose flour
• 1/2 medium onion, thinly
• 1 bay leaf
• 1 sprig fresh thyme
• 9 black peppercorns
• 4-1/2 cups milk
• 1 tsp. freshly ground black pepper
• Pinch nutmeg
• 6 cups (1 lb.) finely shredded sharp Cheddar

For the topping:

• 1-1/4 cups coarse breadcrumbs
• 2 Tbs. unsalted butter, melted

Heat the oven to 375°F and butter a 9x13-inch baking dish. Bring a large pot of salted water to a boil and add the elbows; cook until just tender following the package’s directions and drain well.

Melt the butter in a heavy, medium saucepan over medium heat. Add the flour, onion, bay leaf, thyme, and peppercorns; cook over medium-low heat for 2 to 3 min., stirring constantly. (This is a roux.) 

Slowly whisk the milk into the roux until thoroughly combined. Raise the heat to medium high; whisk constantly until the mixture boils. Simmer for 3 to 4 minutes, stirring constantly, until thickened. Lower the heat and continue simmering for about 10 minutes, stirring constantly. Strain the sauce into a large bowl, removing the onion, herbs, and peppercorns. Add 2 tsp. salt, the pepper, nutmeg, and shredded cheese, stirring until the cheese is just melted.

Toss the pasta with the cheese sauce and pour the mixture into the baking dish. Toss the breadcrumbs with the melted butter and spread them over the casserole. Bake until sizzling and lightly browned on top (cover with foil if the top browns too quickly), about 40 minutes.

Corn Muffins with Roasted Red Peppers, Scallions & Cheddar

Like corn bread? Then you’ll love these savory, two-bite muffins, which get subtle sweetness and a hearty texture from polenta, or corn grits, a medium-grind cornmeal. Packed with aged Cheddar, rich roasted red peppers, and nutty brown butter, they’re perfect as a nibble on their own or with a bowl of spicy chili.

• Cooking spray
• 3 oz. (6 Tbs.) unsalted butter 
• 3 oz. (3/4 cup) unbleached all-purpose flour
• 3-1/2 oz. (1/2 cup plus 2 Tbs.) stone-ground polenta, such as Bob’s Red Mill corn grits  
• 2 oz. aged Cheddar, grated (about 1/2 cup) 
• 1 tsp. baking powder 
• Kosher salt
• freshly ground black pepper
• 2 large eggs 
• 1/4 cup granulated sugar 
• 1/2 cup finely diced roasted red peppers
• 1 medium scallion, finely chopped   

Position a rack in the center of the oven and heat the oven to 350°F. Generously coat a 24-cup mini muffin pan with cooking spray. 

Melt the butter in a heavy-duty 1-quart saucepan over medium heat. Cook, swirling the pan occasionally, until the butter turns a nutty golden-brown, about 4 minutes. Pour into a small bowl and let cool. 

In a medium bowl, combine the flour, polenta, Cheddar, baking powder, 1 tsp. salt, and a few grinds of pepper. 

In a stand mixer fitted with the whisk attachment, beat the eggs and sugar on medium speed until pale yellow and thickened, 3 to 4 minutes. Reduce the speed to low. Add a third of the dry ingredients, then half of the melted butter, mixing after each addition until just incorporated. Alternately add the remaining flour and butter, mixing after each addition, and ending with the dry ingredients. Stir in the roasted red peppers and scallions by hand. 

Spoon the batter into the prepared muffin pan (about 1 Tbs. per muffin). Bake until a toothpick inserted into the center of a muffin comes out clean, 10 to 15 minutes. 

Let cool on a wire rack for 15 minutes and then unmold. Serve warm. 

Mrs. Lenkh's Cheese Sablés

These crackers are great with drinks and go especially well with dry and off-dry sparkling wines. The dough keeps for two days in the fridge, and for months in the freezer (thaw it in the fridge before using).

• 9 oz. (2 cups) unbleached all-purpose flour          
• 1 tsp. table salt
• 1/8 tsp. cayenne
• 1/8 tsp. baking powder
• 7 oz. (14 Tbs.) cold unsalted butter, cut into chunks
• 3-1/2 oz. (1-1/2 cups) finely grated sharp Cheddar
• 1-1/2 oz. (1/2 cup) finely grated Parmigiano Reggiano
• 1 large egg, lightly beaten
• 1/2 cup finely chopped pecans or walnuts (optional)
• 1 large egg yolk mixed with a pinch of paprika and 1/2 tsp. water, as a glaze
• Kosher or sea salt for sprinkling

Put the flour, salt, cayenne, and baking powder in a food processor. Pulse to combine. Add the butter and pulse again until the butter is in small pieces, six to eight 1-second pulses. Add the cheeses, pulse, and finally, add the egg and pulse until the mixture just starts to come together.

Dump the dough on an unfloured surface. If you’re using nuts, sprinkle them on the pile of dough. Knead by lightly smearing the ingredients together as you push them away from you with the heel of your hand until the dough is cohesive. Shape the dough into a flat disk, wrap in plastic, and chill for an hour or two to let the butter firm.

Position racks in the top and bottom thirds of the oven. Heat the oven to 400°F. On a lightly floured surface, roll out the dough to about 1/4 inch thick. Stamp out shapes or cut shapes with a knife. Arrange 1-inch apart on two ungreased baking sheets. Reroll scraps once and stamp again.

Brush with the glaze and sprinkle lightly with kosher or sea salt. Bake until golden brown and thoroughly cooked inside, about 14 minutes, rotating the sheets from front to back and top to bottom about halfway through. To test, break one in half and look to see if the center still looks doughy. If so, cook for a few more minutes, but be careful not to overbake. Let cool on a rack and store only when completely cool.

Pork Chops with Sugar-Roasted Peaches, Fennel, and Cheddar Grits

The sweetness and acidity of roasted peaches offsets creamy, cheesy grits and salty pork chops in this dish, keeping the richness in check. The fennel adds a subtle licorice note that’s delicious with the fruit and the meat. Charleston Favorites stone-ground grits have a true corn flavor is unparalleled—but you can use any coarse grits you like as long as they aren’t instant, which won’t have the right texture.

For the grits:

• 3 cups lower-salt chicken broth
• 1 cup whole milk
• 1 cup stone-ground white or yellow grits
• 3 oz. (1 cup) coarsely grated sharp Cheddar
• 3 oz. (6 Tbs.) unsalted butter, cut into 6 pieces
• 1/2 oz. (1/4 cup) finely grated Parmigiano-Reggiano
• 7 dashes (1/4 tsp.) hot sauce, such as Tabasco
• Kosher salt and freshly ground black pepper

For the pork chops and fennel:

• 4 thick bone-in center-cut pork chops (1-1/2 inches thick; about 3 lb.)
• 2 tsp. ground fennel seed
• Kosher salt and freshly ground black pepper
• 2 Tbs. canola oil
• 3 oz. (6 Tbs.) unsalted butter, cut into 6 pieces
• 4 large sprigs fresh summer or winter savory, thyme, or rosemary
• 1 small fennel bulb (10 oz.), trimmed, halved lengthwise, cored, and cut crosswise into 1/4-inch-thick pieces (about 1-3/4 cups)
• 4 Sugar-Roasted Peach halves, quartered

Position a rack in the center of the oven and heat the oven to 450°F.
 

Make the grits:

In a 4-quart saucepan, bring the broth and milk to a boil over medium-high heat. Add the grits in a steady stream, whisking constantly. When they come to a boil, reduce the heat to low and cook, whisking occasionally, until the mixture begins to thicken, about 10 minutes. The grits will not be entirely tender at this point. Whisk in 1/2 cup warm water and continue to cook, whisking occasionally, until big, slow bubbles begin to pop on the surface, about 15 minutes more.

Stir in the Cheddar, butter, Parmigiano, and hot sauce. Season to taste with plenty of salt and pepper and continue to cook, stirring often, until the flavors are well blended and the grits are creamy and tender, about 5 minutes more. Remove from the heat, cover, and keep warm on the back of the stove.

Roast the pork chops and fennel:

Season the pork chops on both sides with the ground fennel and a generous amount of salt and pepper, pressing the seasonings into the chops to help them adhere.

Heat the oil and 2 Tbs. of the butter in a 12-inch ovenproof skillet over medium-high heat. Add the herb sprigs and toss to coat with the fat. Arrange the chops in the skillet and cook undisturbed until deep golden-brown on the bottom, about 4 minutes. Flip the chops and cook until the other side is deep golden-brown, about 4 minutes more. Transfer the chops to a cutting board (they will not be fully cooked).

Melt 2 Tbs. of the butter in the skillet over medium heat. Add the fennel and toss well to coat. Return the chops to the skillet and nestle them and the peaches into the fennel. Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the thickest part of a chop reads 145°F, about 6 minutes.

Top each chop with 1/2 Tbs. of the remaining butter and let the chops rest on a plate for at least 5 minutes. Serve with the grits, fennel, peaches, a drizzle of pan juices, and a fine grind of black pepper.