Articles written by Amy Scheuerman
Amy Scheuerman—culture's former web director—spent eight years in North Carolina where she developed a love of barbecue and biscuits before moving up north to get a degree in nutrition. She now works at the Isabella Stewart Gardner Museum.
Feast for the Mind: How Your Senses Impact Food
All of the senses play an important role when it comes to enjoying food.
Plum and Pecorino Tart
Juicy plum wedges tucked beneath crispy-salty Pecorino Romano streusel make for a fruit-forward stunner.
Caramel Apple Pie with Smoked Cheddar Crust
We take this quintessential coupling to the next level by baking cheddar cheese right into the crust.
Mini Beef and Blue Cheese Pies
Gilded with crowns of puff pastry, these pies make for a rich supper on cold nights.
Pumpkin Pie with Aged Gouda
Aged gouda brings caramelized sweetness and complexity to our favorite autumn dessert.
Traditional Pie Dough
Classic and versatile, pie passes for dinner or lunch—and it’s great at breakfast, too.
Heinrichsthaler Bierkäse
Heinrichsthaler Bierkäse is buttery, yeasty with a powerful yet pleasant flavor that reminds us of crouton-topped French onion soup or an onion bagel
Sartori Citrus Ginger BellaVitano
Sartori Citrus Ginger BellaVitano has a paste that is moist, crumbly, and sweet, while the rind is rubbed with aromatic orange, onion, tomato, and ginger
