Taste the whole line. Photo courtesy Cabot Cheese.

With fall in the air, many of us have comfort food on the mind. Boston chef Stephanie Sokolove specializes in sophisticated comfort food. Between her two restaurants, Stephanie’s on Newbury and Stephi’s on Tremont—she uses nearly 200 pounds of Cabot Cheddar cheese each week!

This week is your chance to win a selection of Cabot Cheese (a NIBBLE favorite) along with an Cabot apron. You’ll also receive Chef Stephanie’s recipe brochure so you can cook up your own versions of her Cabot-inspired recipes.

Check out our review of Cabot Cheddar Cheese; then enter to win!

Retail value: Approximately $75.00

• To Enter This Gourmet Giveaway: Go to the box at the bottom of our Gourmet Cheese Section and click to enter your email address for the prize drawing. This contest closes on Monday, September 20th at noon, Eastern Time. Good luck!

Check out these peanut recipes:

Savory Peanut Recipes

• Colonial Peanut Soup
• Indian Layered Dip
• Thai Beef Salad
• Vietnamese Spicy Squid Salad

U.S. nut consumption in 2009. Chart
courtesy USDA Educational Research Service.

• Bacon Peanut Brittle
• Easy Peanut Butter Fudge
• Flourless Peanut Butter Chunk Cookies
• Gourmet Peanut Butter Desserts: PB Panna Cotta, PB&J Dessert Ravioli and PB Cake With Malted PB Ice Cream.
• Snickers Icebox Pie

Peanuts, which originated in South America, actually came to the U.S. with African slaves. They were first brought to West Africa by Portuguese and Spanish traders, where they became a staple crop.

See who invented peanut butter.

Heirloom tomatoes are grown from seeds of older tomato cultivars—tomatoes that tasted great. The taste disappeared from most markets in the 1950s, after seeds were developed for mass production.

The tomatoes can be found in a wide variety of colors, shapes, flavors and sizes. Some are beautiful in their irregularity—considered a “defect” in the 1950s, but highly desired in the reborn farm-to-table era. The flavors can be so rich and surprising that people who don’t like tomatoes can be converted to fans.

Wash the tomatoes and dry thoroughly. Although the tomatoes are delicious plain, a pinch of sea salt perks up the flavor. We particularly like a sea salt and herb blend.

Heirloom tomatoes taste as good as they
look. Photo courtesy GreenAccessAtSuncadia.com.

School has never been so tasty. Photo
courtesy OneToughCookie.com.

One Tough Cookie, which actually makes very tender cookies, has a solution for your favorite back-to-schooler or teacher. The hand-decorated, buttery shortbread cookies are sure to please. (“I feel like my freezer is empty if I have less than 15 pounds of butter,” says Gail.)

Gail Dosik, founder of the New York City-based boutique bakery, departed Seventh Avenue for a professional baking career, switching from designer dresses to designer cookies and cakes. She attended the French Culinary Institute, traded in Manolos for kitchen clogs and opened the doors to her bakery at age 50.

Tomorrow, we’ll feature a cookie-making secret from Gail.

• Find more of our favorite cookies plus recipes in our Gourmet Cookie & Brownie Section.
• See the different types of cookies in our beautiful Cookie Glossary.

You can cook frittatas, omelets and scrambled eggs the night before and microwave them for seconds in the morning, putting a hot dish on the table in a minute. Steel-cut oatmeal and other non-instant hot cereals can be made ahead as well.

Make this delicious frittata today and enjoy it tomorrow morning:

FRITTATA RECIPE

Ingredients

• 6 eggs
• 1/2 cup milk
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup (4 ounces) shredded Cheddar cheese
• 3/4 cup chopped zucchini
• 1/4 cup chopped red bell pepper
• 2 tablespoons chopped red onion

Make individual frittatas in a muffin
pan. Photo courtesy IncredibleEgg.com.

2. Add cheese, zucchini, bell pepper and onion; mix well. Spoon evenly into 12 greased muffin cups, about 1/4 cup each.

3. Bake until just set, 20 to 22 minutes. Cool on rack 5 minutes.

4. Remove from cups.

5. Serve immediately or refrigerate and microwave for 30 seconds to heat when you’re ready to eat.

This recipe is courtesy of The American Egg Board, IncredibleEgg.org.

• Find more egg recipes in our Egg Section.