Articles written by
Christine Burns Rudalevige has been a working journalist for 30 years and has considered cheese her favorite food group for even longer. Ten years ago, when she attended culinary school, one of her goals was to write for culture.
DIY Crackers are Easy and Customizable
Crackers seem like a timeless cheese tray accessory. But since historians say cheese has been made since 8000 B.C. and crackers only date back to 1792, it’s a relatively new match. Looking to make a shelf-stable food for sailors, entrepreneur John Pearson of Newburyport, Massachusetts, combined a lot of flour with a little water and […]
In Season: A World of Melons
Look beyond honeydew and cantaloupe for more exciting flavors My recent 100-kilometer walking pilgrimage along the Portuguese Camino in northwestern Spain from Vigo to Santiago de Compostela was fueled each morning by no fewer than three cured pork products (shoulder, loin, and spicy chorizo sausage); three regional raw cow’s milk cheeses named Arzùa-Ulloa, Queso […]
A Summer Slaw to Travel Wherever You Go
In the 2005 romantic comedy The Sisterhood of the Traveling Pants, four BFFs collectively purchase a single pair of jeans because they perfectly fit each young woman’s figure despite their varying shapes. They share the jeans via the mail when they are forced to spend a summer apart; the pants travel separately to Greece, Baja […]
Versatile Endive Can Scoop Dips, Pair with Cheese, and Star in a Salad
Photo by Brent Hofacker Witloof, or white-leafed Belgian endive, originally sprouted up as a happy accident for the chicory family. When Jan Lammers left his farm in Brussels to fight in the Belgian War of Independence in 1830, the story goes, he purposely left chicory roots behind in his cellar. He’d planned to roast and […]
Waste Not, Want Not, and A Cheese Board Pickle, Too
Turn those straggler veggies languishing in your produce bin into a zesty pickle.
DIY: Fruitful Butters and Cheeses
“Fruit butters” and “fruit cheeses” are preserves dating back to medieval times made by simply simmering fruit puree with some type of sweetener.
Mushrooms Rise Up to Command Respect
Mushroom market growth—set to hit $20 billion by 2025—is driven by eaters seeking meat alternatives, but they’re not just for vegetarians.
Hometown Milk, Homestead Cheese
High Lawn Farm, a Hundred-Year-Old Dairy, Finds New Success with Its Two-Year-Old Cheese Program
In Season: Carrots
The ubiquitous carrot, which is seemingly always in season in one variety or another, can be prepared with imagination in myriad ways.
DIY: Mexican Crema
Having a single jar of crema in your fridge will help you solve many of your condiment quandaries. Or you can just eat it with a spoon.
