Charred summer vegetables meet creamy, fresh Mexican cheese in this zesty side dish that's perfect for any cook-out or quiet dinner in.
And just like that, zucchini is filled with creamy cheese filling. After a generous dusting of ancho chili powder and a good spritz of lime, these zucchini boats are bonkers delicious! I love that the zucchini still has a touch of raw crunch matched with the creamy cheese. The cheese is also salty delicious. The chili powder is smokey...
If you're a craft beer lover, you likely know many brewers and varieties. But how much do you really know about how beer is made? School yourself with these 5 brewing terms to get the most out of your swig.
Wading into the waters of beer geekery can be a bit more confusing than you might expect. Whether it's the lady in the Three Floyds shirt at the bar outlining the benefits of Triskel over Strisselspalt, or the bearded dude at the homebrew shop playing devil's advocate...
Coolhaus is a blossoming ice cream business, with eight trucks serving five cities and a storefront in LA. They recently released a line of pre-packaged ice cream sandwiches to be sold at grocery stores in varying states across the country, all in kooky flavors they're famous for. The team at Serious Eats taste tested every single one -- here's how they fared.
Spoiler alert: They nailed it. Even after spending a few days in my own...
While in Scandinavia, The Kitchn writer Regina Yunghans discovered a tasty treat -- blue cheese slathered on gingersnaps. Would you (or have you) try this sweet and savory snack?
This is best on thin, crisp, strong ginger snaps (like these or I often buy Anna's Ginger Thins) with soft, spreadable blue cheese. Team it up with glogg or another mulled wine and you are in for a treat!
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Ricotta lends a lovely texture to this special mousse, which is also studded with jewel-toned pomegranate seeds and crunchy pistachios. The perfect dessert for a summer night.
I am always looking for ways to add color and texture to desserts. Pomegranate arils and pistachios are a vivid contrast of color and sweet and salty tastes. Together they are like little jewels on top of this mousse, which is an unusual twist on the classic mousse formula. Ricotta has such an...
The folks at Formaggio Kitchen are still swooning over Consider Bardwell's cheeses, even after all these years. And with solid offerings such as Rupert, Pawlet, and Dorset, we couldn't agree more.
Consider Bardwell cheeses constitute a stronghold in the domestic section of our cheese counter. We have been carrying cheeses from this...
A recent study surveyed five-to-16-year-olds on the origins of familiar foods, as well as their own eating habits, with surprising (or not) results: kids have no idea where their food comes from. Almost a third of UK children in primary school believe cheese is made from plants, and a quarter think fish fingers come from chicken or pigs.
The charity says the figures prove the need for better teaching about cooking and healthy eating.
The survey also revealed...
For Karen Barnaby of the Vancouver Sun, cheese tops the list. It's a food that not only holds a special place in her memories and present day life, but is also a constant source of history and art. What better way to honor the food than to provide some great cheeseplate tips?
Many of my profound eating experiences have been of cheese. The first Vacherin Mont D'or, fragrant in its cedar cuff and deliciously funky in the centre, with a texture like buttered velvet. Buffalo...
During Madame Fromage's recent travels in Italy, she reunited with her uncle Paolo, discovering their shared love of cheese. An even better discovery? The famous Verona cheese truck makes a stop across the street from uncle Paolo's house.
I dashed out the door after Uncle Paolo, who moved in long jackrabbit strides, and in two minutes we were standing in line with several black-shoed grannies. The cheeses displayed in the cart blew my mind. Alongside familiar wheels of...
Rhubarb is disappearing fast from grocery store shelves and farmers' markets, so make this recipe quick! Perfect for any outdoor meal, these hand pies are portable and adorable. And, um, rhubarb and cream cheese...in case you forgot.
Now, I realize in the eight-zillion weeks it takes me these days to get a seasonal recipe from my table to yours, rhubarb season may have passed for many of you. Do just consider this recipe a template for whatever berries or stone fruit you’d...
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