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Fall 2020 issue
Recipes
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Fall 2020
What we made
Featured
cottage cheese
,
milk
Instant Oats with Cinnamon, Pears and Pecans
cottage cheese
,
milk
cottage cheese
,
milk
butter
,
Swiss cheese
,
Gruyere cheese
French Onion Soup
butter
,
Swiss cheese
,
Gruyere cheese
butter
,
Swiss cheese
,
Gruyere cheese
butter
Cast Iron Ribeye Steak with Herbed Butter
butter
butter
butter
,
milk
Croissants
butter
,
milk
butter
,
milk
cream cheese
Spicy Tortilla Soup
cream cheese
cream cheese
butter
,
cream cheese
,
yogurt
,
Parmesan cheese
,
Dip
,
Appetizer
,
Spinach
Spinach Dip with Homemade Pita Chips
butter
,
cream cheese
,
yogurt
,
Parmesan cheese
,
Dip
,
Appetizer
,
Spinach
butter
,
cream cheese
,
yogurt
,
Parmesan cheese
,
Dip
,
Appetizer
,
Spinach
bleu cheese
Spinach Salad with Warm Bacon Dressing & Blue Cheese
bleu cheese
bleu cheese
butter
,
yogurt
,
milk
Brown Butter Yogurt Coffee Cake
butter
,
yogurt
,
milk
butter
,
yogurt
,
milk
buttermilk
Maple Bacon Chicken Tenders
buttermilk
buttermilk
Greek yogurt
,
butter
,
cream
,
Gorgonzola
Yogurt-Marinated Steak with Creamy Gorgonzola Sauce
Greek yogurt
,
butter
,
cream
,
Gorgonzola
Greek yogurt
,
butter
,
cream
,
Gorgonzola
cheese
Seriously Supreme Pizza with Fresh Basil
cheese
cheese
butter
,
half and half
Creamy Chicken Noodle Soup
butter
,
half and half
butter
,
half and half
Parmesan cheese
,
lemon
,
asparagus
Roasted Asparagus With Parmesan & Lemon
Parmesan cheese
,
lemon
,
asparagus
Parmesan cheese
,
lemon
,
asparagus
Who we talked to
Featured
Back to the Farm
Preserving the Land
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Half & Half Magazine
A food magazine celebration dairy and those who make it.