Nachos are pretty perfect, as far as snack foods go -- salty, cheesy, and crunchy. Why don't you nosh on some for lunch? If you're in need of inspiration, check out this gorgeous slideshow from First We Feast. It's sure to get your tummy rumbling.
Here at FWF, nachos are near and dear to our hearts. We like to get decadent with nachos, loading cheese, jalapeños, and beans on crunchy tortilla chips. Sometimes, we also like to gawk at incredibly alluring photos of nachos, just to remind us of our nacho addiction.
Turns out, cows are totally down with robots, or at least the four-wheeled device known as "Rover" currently being used to herd cattle at the University of Sydney in Australia. Could this be the future of farming?
Because the robot moved in a steady manner it allowed cows to move at their own speed which was important in reducing lameness among cattle, Dr Kendra Kerrisk, dairy researcher and associate professor, told the BBC.
Robots are already used in the milking process but the team wanted to see if they could be used in other areas of dairy farming.
Photo by BBC
Let's face it: you're not in the mood to boil and stack noodles every time a lasagna craving hits. The solution? Lasagna Grilled Cheese! Homemade meat sauce, parmesean, ricotta, and mozzarella...do we need to say more?
We start with a delicious meat sauce, with browned ground beef, slightly crunchy celery and carrots, onion, oregano, garlic, pulled together with a tomato paste and finished with zip of wine. Surround this with parmesan cheese, ricotta, AND mozzarella cheese for the melty, stretchy, goodness! I don’t think I need to convince you to eat this one!
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Photo by BS in the Kitchen
Gouda is one of the most popular varieties of cheese, with its sweet notes and crystalline texture -- but sometimes you just want something smooth. Enter: Remeker Pure, a buttery gouda that's rubbed with clarified butter instead of dipped in wax. Ask your local cheesemonger for a taste!
But I also want you to take a close look at Remeker Pure — it’s not just “another Gouda.” It’s been rubbed with clarified butter instead of dipped in wax — like most Goudas. If you look at the photo below, where Remeker Pure poses smoothly next to a wax figure (Beemster Graskaas), you can see the difference in texture. Remeker Pure is like a buttery Gouda lozenge.
Photo by Madame Fromage
This award winning cheese hails from a quaint co-housing community in Hartland, Vermont. Thanks to the unique housing system, the makers at Cobb Hill Cheese are able to source milk from a fellow community member Cedar Mountain Farm who let their cows graze on all-organic materials. It's no wonder Formaggio Kitchen fell in love with this local cheese maker.
"Ascutney Mountain is a marvelous cheese that was developed from a recipe for Swiss Appenzeller. It is aged 7-8 months and is made with raw Jersey cow milk and vegetable rennet. This rich milk yields a cheese that is at once savory, milky, nutty and toothsome. Each wheel weighs approximately 7-9 pounds and has a gorgeous yellow paste and a mottled beige and white natural rind."
Photo by Formaggio Kitchen
A cheese company in England has created one unique holiday piece: the Christmas-Dinner Cheddar. The savory version is flecked with the flavors of traditional English holiday dishes like sprouts, carrots, and turkey flavoring. The sweet cheddar is reminiscent of Christmas Pudding with brandy-soaked sultanas, currants, candied fruit, and spices. Delicious or too daring -- what do you think?
Is the buttermilk-shaped void in your fridge keeping you from making the cake of your dreams? Fear not! Joy the Baker has compiled a list of buttermilk substitutes to fit even the even the barest of cupboards. Check it out then pick a recipe to test your newfound knowledge.
Buttermilk is an important part of baking. The acidic milk combined with baking soda in a recipe is a baker’s dream. Its helps add a lightness and tenderness to baked treats […] What if you’re plum out of buttermilk? There are solutions…. let’s talk.
Photo by Joy the Baker
Having a casual get-together, but don't have a lot of time for elaborate hors d'oeuvres? Don't fret. Hint: all you need is cheddar, salami, a selection of jams, nuts, and dried fruits for a hassle-free spread.
Cheddar and apples are a classic pairing for a reason, but as I’ve talked about before, shopping the farmers market or seasonal fruits will elevate your pairings. For late fall and into winter, think pears, cranberries, pomegranate seeds and even pumpkin butter to add new variety to your cheese board. Pumpkin seeds, spiced pecans or toasted hazelnuts also bring the flavors of the season to your pairings and complement the sharp and creamy notes of Cracker Barrel cheddar.
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Photo by Cheese and Champagne
Okay, so maybe we're getting ahead of ourselves, but Thanksgiving will be here and gone before you know it -- and you'll be left with a fridge full of food. Skip the casserole this year, and enjoy some Thanksgiving Leftover Pizza.
If there's any problem with Thanksgiving, it's that you have leftovers. And even that's a nice problem to have. But that sort of interferes with pizzamaking, right? There you are, all ready to prep your sauce and stretch out a ball of dough when Aunt Mabel reminds you, "You're cooking? We've got a whole fridge full of food!"
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Photo by Adam Kuban
Holiday cheeseplates are often as festive and decadent as the holidays themselves, but with so many delicious, seasonal cheeses to choose from, things can get confusing. Need some help making decisions? Check out this gorgeous cheeseplate Madame Fromage curated for Grid Magazine. If the Philly-based cheeses aren't available near you, ask your monger for similar recommendations.
For the last several years, I’ve put together a holiday cheese sampler from the local area for Grid Magazine. This year’s board appears in the current issue, and I’m just dazzled by the selection. Look at those rinds, kittens! Look at that leaf-wrapped tuffet!
Photo by Madame Fromage