As surprising as we might find it today, women were the original brewmasters (or should we say brewmistresses?). In Ancient Egypt, women monopolized the sale of beer, and in Colonial America the fairer sex was in charge of crafting beers from the raw ingredients of the New World. But in today's modern craft brew scene, women find it difficult to function within a world of brews and bros.
Clearly, this savory sandwich needs little introduction. But we should mention that Kevin Lynch, blogger at The Closet Kitchen, suggests that you use a bit of bacon grease to fry the egg sunny-side-up for an extra boost of bacon flavor.
"Since bacon goes so well with cool and creamy avocados they were the obvious companion to the bacon jam in the grilled cheese sandwich but I wanted to add one more thing. With the word jam in the title and the bacon and avocado combo I kept thinking about breakfast sandwiches for some reason. The breakfast sandwich idea made me realize that this was the perfect opportunity to try something that I have been wanting to try for a long time, adding a fried egg to the inside of a grilled cheese sandwich!"
Photo by Closet Cooking
It's well understood that homemade mac is the way to go. But sometimes when you're sick, exhausted, or stuck in a food desert, boxed macaroni and cheese comes to the rescue. Want to know which brand to buy? Check out the results of Thrillist's taste test -- you may be surprised.
The mac that most people remember fondest came from a rectangle box with a powdered flavor packet that should never be tasted on its own, unless you've always wanted to ingest a neon orange lump of sodium phosphate. Mac and cheese has come a long way since then, as evidenced by the results of this taste-test of eight top national brands.
Photo by DAN GENTILE
Twice baked potatoes are some serious cheesy comfort food. Adding pimento cheese provides a nice zip to the dish, and a wonderful spin on tradition. Will these make it to your Thanksgiving table?
To round out the flavor, I turned to butter, which I mixed in along with all the previous ingredients for my final batch. They turned out just right—the creamy and fluffy potato filling had all the rich flavor of pimento cheese, with a little added tang that struck a nice balance with the sharpness of the cheddar.
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Photo by Joshua Bousel
First there was the pizza cocktail, and now there's the nacho cocktail -- fairly similar drinks that both begin with bloody marys. So what makes the nacho cocktail different? It's mostly the queso and crumbled tortilla chip rim -- and a cheese-stuffed fried olive for garnish.
Basically, it's the best way to induce and cure drunchies all at the same time. And we're into it. How many times have you been drinking and wished you had a plate of nachos to snack on? We're guessing more times than you'd like to admit. This is the solution to all of your problems.
Photo by Getty
Halloumi, the famous non-meltable cheese, is seemingly unable to keep up with worldwide consumer demand. A PDO product, Halloumi can only be made in Cyprus, which, at the moment, is suffering economically. As a result, the cheese's production scale is diminishing -- at the same time its appeal is increasing. Halloumi lovers, better stock up.
Since halloumi is a Protected Designation of Origin (PDO) product, only cheese made in Cyprus, with Cypriot sheep and goat milk, can bear the name. Besides space, there's another problem: money. The Cypriot farmers can only produce the milk for about half the year and normally depended on agricultural banks for loans to help get them through the other half. Many of these banks have closed in the global economic crises of the past few years, or have scaled way back on what they can offer in terms of financing.
If your holiday cheeseplate goes partially uneaten, there's no doubt you're stashing the remnants back in the fridge, right? Right. Though that inevitable hard crust that forms on the cut side of the cheese seems like such a waste...until now. Simply rub a bit of butter on the cut side of cheese wedge before wrapping it and placing it back in the refrigerator, and voila, no hard crust!
Before you put the cheese back in its refrigerated home, take a small amount of butter and rub it on the area where you, uh, cut the cheese. Place it back in the fridge and when you want more later, you won’t have a dry edge you have to cut off and throw away.
You may love blue cheese, but do you know how it gets its colorful veins? Can you identify a wash rind from a bloomy? In this post from First We Feast, New York City cheese expert Anne Saxelby gives readers a crash course on all things cheese, from how they’re made to how to eat them.
The important thing to keep in mind is, cheese is a living thing. I like to think about a cheese like you would a garden. You have certain things that need to be tended to every day, certain things that need to be tended to every week. You just have to understand the look and feel of all these different styles of cheeses, and you know what each cheese needs to reach its fullest potential.
Photo by Liz Barclay
Blueberries are delicious in waffles or pancakes, but have you ever enjoyed them in a savory dish? A grilled cheese with mushroomy brie, honey, and basil is the perfect way to try it.
The key to the grilled cheese is to really butter up the outside of the bread, that way it gets nice and crisp on the outside. It's completely necessary and it takes any and all grilled cheeses over the top.
Photo by Ilana Freddye
Washed rind season is a delight for turophiles everywhere, and here's one more to try: Greensward, from Murray's and Jasper Hill Farm. The cheese is born on the Vermont farm, and subsequently aged in Murray's caves in New York. And no, it's not just another Winnimere -- though we wouldn't turn that down, either.
n fact, you may look at Greensward and think, “Are you sure that’s not Winnimere?” I assure you it’s not, but you might say it’s Winni’s first cousin. Both cheeses are crafted from raw cow’s milk, soft-ripened and bark-wrapped, but then Greensward leaves the Jasper Hill nest to make its way to the big city, where it’s washed with Ithaca Beer Company’s Picnic Basket Ale. The beer and Greensward were first created for fancy-shamancy New York restaurant Eleven Madison Park. Luckily, the rest of us now benefit from that experiment.