Articles written by Rebecca Haley-Park
Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.
Beet-Pickled Deviled Eggs with Chèvre
These stunning snacks are pickled in beet juice for a little pucker and a brilliant hue; chèvre turns up the tang for an addicting twist on the picnic staple.
Some Like It Hot: 2016 Summer Fancy Food Show Trends
Spicy cheese, seaweed chips, and sparkling water, oh my—here’s what went down at this season’s Fancy Food Show.
A New Breed: Sheep’s Milk Wheels in the South
Rebecca and Ross Williams of Many Fold Farm are starting from scratch and leading the way
Alpine Sourdough Toast
You can’t go wrong with a classic: Here, gooey cheese, tangy mustard, and herbed pickles shine atop slices of sourdough.
Grape and Rosemary Focaccia
Italian cheeses such as robiola or Gorgonzola Dolce pair nicely with this fragrant focaccia
