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3 classic, ooey, gooey cheese recipes get a modern makeover from a Top Chef champ

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3 classic, ooey, gooey cheese recipes get a modern makeover from a Top Chef champ

Cheese may be a staple of southern cooking, but it wasn’t until chef Kelsey Barnard Clark started training in the French style that she began to understand its culinary power beyond the comfort of its ooey, gooey goodness. “It opened my world, introducing me to the fact that there were a ton of different types of cheeses and that you could use it in different ways,” says the owner of KBC restaurant in Dothan, Alabama.

One of her favorite tricks, for example, is simmering a Parmesan rind in soups, stews and broths. “You’re not technically adding an ingredient, but the way it makes [the food] feel in and coats your mouth makes everything come alive,” she explains.



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