Rachel Robey for culture: the word on cheese

Holiday Cabbage Crostini: An Easy, Elegant Appetizer for Entertaining

Rachel Robey — Sat, 13 Dec 2025 22:42:18 +0000

This recipe draws from a technique featured in Bon Appétit’s September 2018 issue: roasting brussels sprouts until crispy and finishing with a hot honey glaze. Here, cabbage takes center stage. Each toast is about two bites—just enough to pair with a pre-dinner drink.

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Potato-Leek Gratin: A Recipe You’ll Make Over and Over

Rachel Robey — Fri, 10 Oct 2025 05:31:06 +0000

Add this cozy take on a French classic to your autumn menu My family is adamant about mashed potatoes at gatherings, but if they were slightly less resistant to change, I’d swap the starch for this dish. And honestly, I might do it anyway—drawing on flavors of potato-leek soup, this gratin slowly develops depth of […]

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Roasted Red Pepper Pasta Alla Vodka

Rachel Robey — Thu, 03 Jul 2025 21:34:28 +0000

All too often, bell peppers are typecast into a handful of familiar roles: crudités, stir-fries, sofrito, shakshuka. It’s true, they excel in those dishes, but they’re capable of so much more. Bridging two iconic recipes— Allison Arevalo’s roasted red pepper sauce (The Pasta Friday Cookbook, 2019) and Colu Henry’s pasta alla vodka from the New […]

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Eton Mess Recipe

Rachel Robey — Mon, 21 Apr 2025 19:11:22 +0000

Photography by Rachel Robey My perfect dessert is probably pavlova, but Eton mess—a mix of crushed meringue, whipped cream, and fresh berries—is much less work for a similar payoff. This trifle-like dessert, which my family calls “eatin’ mess,” really belongs to Victorian England’s wealthy elite. Its earliest written record dates to 1893, when it was […]

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