Our first edition dedicated to a cheese focuses on one of the most beloved, versatile cheeses out there. Chevre, the soft, tangy goat cheese, goes much further than a cheese plate, as author and cheese expert Tia Keenan shows with recipes like chevre beignets, snap peas with chevre ranch dressing, and curried chevre straws.

Tia Keenan is a New York City–based cook, cheese specialist, writer and activist. She is the author of The Art of the Cheese Plate: Pairings, Recipes, Style, Attitude (Rizzoli, 2016) and the forth-coming cookbook Melt, Stretch & Sizzle: The Art of Cooking Cheese (Rizzoli, fall 2018). She lives in Queens with her husband, son, dog and backyard chickens.