An easy stovetop fig jam joins nutty manchego cheese as the filling for simple, but elegant, chicken breasts. Finished in a port wine pan sauce with garlic, a touch of grainy mustard and heavy cream, the results are luxurious.
'manchego' on Serious Eats
From What We're Eating
Anchovy fillets, roasted red peppers, and Manchego cheese are spiked onto a garlic-rubbed baguette round and quickly toasted under the broiler. A drizzle of sherry vinegar right before serving provides some sharp acidity to cut through the saltiness of the anchovy, and nuttiness of the cheese. Salty, tangy, and crisp, these pintxos are great pre-cursors to a glass of wine or beer.
Perfect for autumn, this Spanish-style salad combines peppery arugula, juicy apples, crunchy almonds and Manchego, the deliciously piquant sheep's milk cheese from the region of La Mancha in Spain. Tossed in a cider vinaigrette, it's got that salty-sweet-tangy flavor combination that everyone loves.
In this great city of ours, you could eat a different sandwich every day—so that's what we do with A Sandwich a Day, our daily look at sandwiches around New York City. Got a sandwich we should check out? Let...