America's favorite boxed mac 'n' cheese is about to get a makeover thanks, in part, to a petition calling for Kraft to stop using artificial dye -- including Yellow 5 and Yellow 6 -- in its products marketed towards young consumers.
"A Change.org petition calling on Kraft to stop using artificial dye garnered some 350,000 signatures, but the company is maintaining a “not ’cause you told us to, just ’cause we want to” attitude about the change. A spokesperson told NPR that this is part of an overall effort to make Kraft foods more nutritious — reducing artificial additives, increasing whole grains, and controlling fat and sodium content."
Photo by Mike Chaput
Looking for a simple way to delight guests at your Thanksgiving table? Faith Durand from The Kitchn suggests thinly slicing a roll of cultured butter and sprinkling a little smoked salt over the top. Serve on small soapstone trays and pair with crusty rolls for the ultimate Turkey Day bliss.
The brilliance, however, of this butter service was the stripe of smoked salt sprinkled across the butter. So with each swipe of the knife you got a little sweet, tangy butter, and a bite of crunchy smoked salt. On a dinner roll or piece of crusty bread? Heaven. I could eat this all by itself.
Read More Here
Photo by The Kitchn
One reason why we love November: the annual release of Rush Creek Reserve from Uplands Cheese Company in Wisconsin. Reasons to love this cheese: it tastes of pure cream and beef fat, and is delectable when baked. Winter, maybe you're not so bad after all...
It’s important not to serve this cheese right from the fridge, but to allow it to sit at room temperature for at least an hour and preferably two before serving so it will be nearly liquid. Cut open and gently peel back the lid, then dig in with a spoon, crackers, dried mango &/or fresh pear slices. Rush Creek is best served with sparkling wine, an effervescent Belgian-style beer or my personal favorite, a dry cider.
Photo by Cheese and Champagne
Ever wondered what kind of ice cream best tops your maple-pumpkin pie, or which flavor would best accentuates a slice of your complex vanilla-quince-apple pie? Have no fear. This holiday season, Buzzfeed has all the tips for toppings.
"You (probably) wouldn’t show up to Thanksgiving without pants on, so why should your pie go naked?"
Photo by Buzzfeed
The time has come for the cheese craftsmen and -women to pool their collective knowledge and cheese expertise into a single body—and that body is the brand new Massachusetts Cheese Guild! Comprising 21 artisanal cheesemakers hailing from across the Bay State, this new confederation strives to promote and incite the production of cheese in what many consider the first home of American cheesemaking. The Boston Herald has the story (and you can check out a gorgeous recipe for Roasted Pears with Berkshire Blue Cheese!):
If you're ever in Philadelphia, be sure to check out Di Bruno Bros. fifth location at Eighth and Chestnut. Di Bruno Bros. has been in business since 1939, but their newest venue offers endless possibilities for your palate.
In front of the wraparound cold cases, filled with a number of imported and housemade sausages and a roster of prepared items to take home, you'll find the main display, stage-to-cooking demos, and free-to-shopper samples. There's also a notable selection of fresh produce and pantry items, ranging from everyday veggies to high-end dried pastas and Fee Brothers cocktail bitters.
Photo by Drew Lazor
NFL team rivalries are as old as the sport itself, but the Chicago Bears have taken the friendly competition to a whole new, cheesy, level.
"In response to the iconic cheese head hats sported by backers of the Green Bay Packers, a group of Chicago Bears fans was spotted at Lambeau Field on Monday night with headgear in the shape of cheese graters."
Photo by Huffington Post
At a loss for what to do with all the butternut squash you picked up from the farmer’s market? Serve it on some chips and call it nachos. And don’t forget the mushrooms, fontina, and crispy sage to tie it all together. This is one dish so weird it has to be good.
It’s no secret that I’m all about the squash and cheese combos, especially fontina because fontina is just heaven sent in my eyes. But the mushrooms? Oh my gosh. The freaking mushrooms. For some reason these just take this flavor mix over the edge. Plus, these aren’t any old mushrooms. They are garlic butter mushrooms. Garlic butter!! Meaning nothing other than I cooked them in garlic and butter. But whatever. Still fantastic.
Photo by How Sweet It Is
Our own Kate Arding has had a grilled cheese sandwich created just for her! Good friends of Kate and culture, Cowgirl Creamery's Sue Conley and Peggy Smith have debuted "Kate's Grilley," a decidedly English take on a sandwich from their upcoming cookbook, Cowgirl Creamery Cooks.
Sue Conley and Peggy Smith, co-owners of Northern California's Cowgirl Creamery, came up with this English-accented sandwich--based on a recipe in their Cowgirl Creamery Cooks (Chronicle Books)--in honor of their British friend Kate Arding, co-founder of the cheese magazine Culture. Wagon Wheel is the Cowgirls' newest creation--a buttery, melty cow's milk cheese.
Get the recipe
Photo by Thomas J. Story
Whipped cream is a recipe that appears so simple, but many have difficulty pulling it off. Read up on these tips from baking expert Alice Medrich, and whip your cream a peak above the rest.
Use heavy whipping cream. The best and freshest tasting cream is not ultra-pasteurized or sterilized, or stabilized with carrageenan. If possible, find the brand that has only one ingredient: cream.
Photo by James Ransom