In the remote mountains of Georgia, the star ingredient of this bread called khachapuri—akin to pizza—is the firm but creamy salted cow's-milk cheese called sulguni.
English farmhouse-style white Cheddars such as Montgomery, Keen's, and Fiscalini were delicious in this pie. We also liked Grafton Cheddar, from Vermont.
Edith Davison, the managing caterer for the Des Moines Women's Club, brilliantly combined milk and bread crumbs as a substitute for a labor-intensive white sauce.
These sexy little bites have a flavor as sharp as Dorothy Parker's wit. And because they're toasted with butter in the oven, they taste deliciously fried (only without the regret).
As the pumpkin roasts, its skin becomes gorgeously burnished, while inside, slices of baguette, Gruyère, and Emmental coalesce into a rich, velvety concoction.
Consider this recipe a double whammy. Not only do you end up with a dreamy, cheesy bread pudding, but you also get the recipe for an excellent loaf of Irish soda bread.
