4 ounces goat cheese, broken into pieces. 1 teaspoon sherry vinegar. 1/2 cup minced fresh chives. 1/2 cup minced fresh parsley. Thinly sliced Fresno chiles, for garnish.

1. Cut the Chevre log into 4 equal pieces. Flatten with the heel of your hand to form a patty. Place on a plate. Cover with plastic wrap and chill in the refrigerator.

Make a layer of overlapping potato slices on the bottom of the dish and sprinkle with half of the garlic and 1/3 of the goat cheese. Season with salt and pepper. Repeat with another layer of ...

Preheat the broiler. Heat 1 tablespoon of the olive oil in large oven-proof nonstick skillet over medium heat. Add the shallots, red pepper, oregano, thyme, red pepper flakes and a pinch …

Preheat the oven to 400 degrees F. Slice the zucchini lengthwise in half and cut each half into very thin half moon shapes. Melt the butter in a large (preferably nonstick) skillet over medium ...

Find a small, wide-mouth canning jar or small glass vase (3 1/2 inches in diameter by 4 inches high), just large enough to hold the two goat cheeses on top of each other with a little room to …

Spoon about 2 tablespoons of the goat cheese filling on each tortilla and roll up. Spread 1/2 cup of the tomato-chile sauce into a medium, deep casserole dish. Arrange rolled tortillas in the ...

While the tomatoes and goat cheese bake, cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water, and set aside. Remove the tomatoes and goat cheese …

Scatter the goat cheese and Parmesan in the crust, then top with the sauteed greens. Whisk the eggs, heavy cream, nutmeg, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl; …