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Back in 2009, Julia Moskin spent some time with Christopher Hirsheimer and Melissa Hamilton, the women behind Canal House Cooking At the time, the two ran their photo and design studio for cookbooks and magazines out of a former newspaper office in the Delaware River Valley And they spent their days creating recipes for cocktails and snacks, like these cheese straws with pimentón
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One of Anna Thomas's latest dishes is this crusty baked polenta, swirled with mashed butternut squash and smoked Gouda cheese.
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This egg casserole has a little zip to it due to the pepperjack cheese! A big hit at church brunches
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These crab tartlets have long since been a family favorite and are requested often at holiday get togethers.
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This creamy fondue is made with Irish stout beer and three varieties of cheese. Dip your favorite breads, vegetables, and meats for a festive meal.
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Deviled eggs get a south-of-the-border kick from homemade chipotle sauce, and a sweet-salty touch from maple-cured bacon.
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A summer squash is stuffed with savory rice and sausage with apple and mushrooms, then baked to tenderness for a main dish that's hearty but not heavy.
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Panko breadcrumbs coat these blue cheese-stuffed jalapenos before being baked for a savory and spicy treat.
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These hearty roast beef hoagies with lots of bell pepper and onions are topped with traditional pasta sauce and a slice of provolone cheese.
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This loaf would make a great Italian submarine sandwich, or you can just load it up with lots of Italian cheeses and fresh and pickled vegetables.
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Impress your family members with a fluffy omelet filled with cream cheese, tomato, and chives for your fancy weekend brunch.
Ingredients: eggs, milk, cream cheese, tomato, chives