In the second part of her response to a recent Jezebel article, Laurel Miller discusses prison animal-assisted programs’ benefits to both inmates and society
Culture contributing editor Laurel Miller discusses prison labor and goat dairies in her response to a recent Jezebel article
Drizzle sweet honey on a wedge of cheese to explore complex and robust flavors
Lamb aficionados will delight in this boldly spiced terrine with chunks of poached lamb tongue and whole coriander seeds
Don’t be surprised if you find yourself standing in front of the fridge at 3:00 a.m. with a spoon in hand
Season and roast your nuts to make a cheese accompaniment you’ll go crazy for
When I heard that Laura was doing a globally-focused “Mountain Cheese and Wines” dinner at The Little Nell hotel’s Element 47 restaurant in Aspen, I was thrilled. With the help of the Nell’s new wine director, Master Sommelier Carlton McCoy (at 29, the youngest to earn the distinction) and executive sous chef Mike Daley, a luscious alpine meal featuring esoteric cheese and wine came together. Last night, we gathered in a private room at the restaurant to learn more about the nature of mountain cheeses and experience the most unconventional pairings most of us had ever experienced.
Choosing the perfect shade paint inspires a trip to the cheese counter for mouth-watering color inspiration
Dress up your cheese board with silken veggies preserved in oil.
“Herd shares” help farmers sell unpasteurized or raw milk legally