I recently had the great, good fortune to spend an evening dining at Blue Hill at Stone Barns in Pocantico Hills, N.Y., followed by a farm tour the next morning. And I shall say right now that this was the most spectacular, staggeringly creative, delicious meal I have ever had in my life.
I gained four pounds in four days in Charleston. You could gain just as much from reading these recipes.
This recipe is from the February-March issue of Garden and Gun.
No yield amount given, dadgummit.
8 oz. shredded sharp cheddar cheese, room temperature
1/4 cup softened butter
1 cup flour
1/2 tsp. salt
1/8 tsp. cayenne pepper
Preheat oven to 350 degrees.