Cheese doesn't appear often in Asian cuisine, but that doesn't mean it's necessarily bad! Tangy, fermented Korean kimchi gives the classic grilled cheese some needed zip in this simple recipe.
Getting back to basics here. The Grilled Kimcheeze is a modern classic, playing off the whole Korean/American fusion thing. Turns out that kimchi belongs in a grilled cheese about as much as a slice of American cheese belongs in a bowl of kimchi jjigae. (That is, a lot.)
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Photo by J. Kenji Lopez-Alt
When an iconic dairy farm in Vermont vacated, locals were worried the land would be snapped up by a developer. So, rather than leave it to chance, the community rallied and purchased the farm in South Woodstock. Today, it's the state's first and only community-owned dairy farm that also happens to produce award-winning farmstead cheese.
The new owners are not novices. They include seasoned farmers and food industry executives who hired experienced staff. The top cheese maker, Rick Woods, 46, has been plying his craft for 19 years. “We’re a new company, but it’s not the first time around the block for these people,” says Sharon Huntley, who is in charge of marketing.
Ah, quesadillas. Seemingly simple, they are the source of many culinary frustrations. Your tortilla turned out soggy, the fillings tumble out, the cheese didn't melt. But no longer! Make a perfect quesadilla every time with these tips from The Kitchn.
The humble quesadilla wears many hats. It's a quick weeknight meal that can transform yesterday's leftovers into something new and tasty. It's also a fuss-free snack that will satisfy a group of hungry teenagers — or the crowd at your next cocktail party. Fill it with plain cheese and beans or with shrimp and avocado, the quesadilla is whatever you want to make it.
Photo by Emma Christensen
Madame Fromage had some house guests recently, and they repaid her in cheese! Charloe, Sant Mateu, and Bitto made appearances, as well as a tender, leaf-wrapped goat cheese, all from Zingerman's.
I have never been to Zingerman’s, but I am intrigued by their catalogue and their books on cheese and service. I think fondly of the company as the “granola” Dean & Deluca; they are ruled by a Jerry Garcia-esque genius named Ari Weinzweig who has managed to turn the cheese retail industry into a kind of cult jam band, based on his anarchist approach to business. Cheese retailers flock to Michigan to study at his feet.
Photo by Madame Fromage
Since the USDA has confirmed the absence swine vesicular disease in certain regions of Northern Italy, the ban on imported meats will relax. However, some American artisanal producers are concerned the USDA will only import meats from commercial-scale producers -- not the quality American will be expecting.
Since the ban, believed to have been in effect at least since the 1970s after a series of European livestock diseases, Mr. Buzzio estimated that certification for Italian producers cost as much as $100,000, a price beyond many artisanal producers, he said.
“It could open up a new world of Italian salami to the United States,” said Joseph Bastianich, an owner of the Eataly grocery stores in the United States. “Americans have been eating bad salami forever, but now the end is near.”
Love grilled cheese? Then you're gonna love the Croque Madame. It's basically a grilled ham and cheese, but...well, cheesier, and with a fried egg on top. You can thank us later.
The highlight of these sandwiches for me has always been the gruyere sauce. I mean, it’s like making sauce for mac and cheese and then… putting it on your sandwich. It’s like putting fondue… on your sandwich. It’s putting tons of gooey cheese… on your sandwich. And the crispy ham. Ugh. I’m just done. So done.
Photo by How Sweet Eats
Those with concerns about their diet and calories: stop reading now. This sandwich probably isn't for you. Who is it for? Someone who loves grilled cheese. Someone who loves French Toast. Someone who loves eggs. Someone who can appreciate a serious breakfast, and someone who might have a bit of a hangover.
You may have never thought, "Hey, I could go for a double-decker grilled cheese sandwich made with three slices of French toast thickly layered with loads of oozing cheese and stuffed with perfectly poached eggs," but now you will.
Photo by Robyn Lee
Seniors at Columbia University have completed a study that contemplates the question of our time: if you had to give up oral sex or cheese, which would you choose? While many gave unclear answers, the majority of students remained loyal to cheese, choosing to forgo oral sex instead.
Aside from whatever pleasure might be gained, sex of any kind does not really serve the same purpose of social capital for a woman as it does a man in a heteronormative environment, so it makes sense that oral sex would be something of less importance to her if she were asked to pick between that and, say, a nice brie.
Graph by Bwog
It's farmers market season! If you're new to the scene, check out this list curated by Oyster.com to find a great one near you. Or, better yet, make a vacation of it!
And if you're not quite ready to put on the overalls and bring in the harvest yourself, the next best thing is to visit a local farmers' market, where fresh produce abounds. We've picked out our 10 favorite farmers' markets across the states, so no matter where your spring and summer vacations take you, you'll have plenty of tasty treats to bring home. And we've even found a great hotel near each spot so you can be sure to beat the crowds.
Photo by Oyster.com
Let's hear it for root vegetables in sugary desserts! And cheese in desserts, for that matter!
The cream cheese crust, a play on traditional cream cheese frosting, is a joy. It holds its shape incredibly well, distorts less readily than traditional lard-based crusts, and tends to be more tender than flaky. Even if this crust endures a bevy of rolling, shaping, fixing, and general manhandling, it will retain a lovely, smooth texture. The cream cheese taste is able to peek through, and is well complimented by the vanilla.
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Photo by Sarah Baird