makes 6 to 8 servings pastry for a 12-inch double-crust pie, chilled 4 ounces thick-cut hickory-smoked bacon, diced 2 to 21/4 pounds apples 2 tablespoons honey, plus extra for drizzling over the crust 2 tablespoons all-purpose flour 2 teaspoons lemon juice 1 teaspoon fresh thyme 1/4 teaspoon salt teaspoon freshly ground black pepper 2 ounces Roquefort or cheddar cheese Roll out the pastry and line a 12-inch pie plate with the bottom crust. Roll out the remaining dough for the top crust, then refrigerate both until needed. Preheat oven to 450 F. In a large skillet over medium heat, saut the bacon until crispy. Transfer the bacon to a paper towel to drain, leaving about 3 tablespoons of the fat in the skillet. Peel, core and slice the apples into -inch-thick slices.  read more »

This recipe came to me when I was doing a Spanish themed party for a Hemingway book. Everyone LOVED the sauce so much I try to make it all the time. However, if you don't like bleu cheese, I wouldn't try it. I also substitute whiskey for the brandy, or any liquor that isn't sweet.

This recipe came to me when I was doing a Spanish themed party for a Hemingway book. Everyone LOVED the sauce so much I try to make it all the time. However, if you don't like bleu cheese, I wouldn't try it. I also substitute whiskey for the brandy, or any liquor that isn't sweet.

Roquefort has a distinctive, tangy flavor. It's one of those cheeses you love or hate. But Roquefort-lovers will love this recipe for creamy salad dressing. The dressing tastes great on salad, grilled hamburgers, and even baked potatoes. If you're a Roquefort-lover you'll want to read this article and try the recipe.

Professional chefs know that matching the right dressing to the salad ingredients is an art. The dressing can bring out the flavors of the ingredients or be the main source of flavor. Oil and vinegar dressing is a classic. You will want to make this recipe a classic at your house.

I am stuck in a monochromatic palette; mounds of pristine snow and a bleached-out sky offer a pale landscape out my window. The much-appreciated sunshine is bright and clear, but with none of its summertime golden hue. While still beautiful, late winter makes you work just that little bit harder to feel welcomed. Whether it be wardrobe choices (layers are key), weekend plans (more layers) or what to eat (layers of flavour), these last few months of the season seem to require more effort than those preceding. Late fall brings excitement over the return of slow-cooked braises, the opportunity to fill the kitchen with heat and heady smells of herbs and spice.  read more »

This is one of our favorite hamburger recipes. You can substitute bleu, gorgonzola, or feta for the Roquefort cheese.

Red and green grapes are coated with a Roquefort cheese mixture and rolled in toasted almonds.