Articles written by Kate Edeker
Kate is currently in the Publishing & Writing MA program at Emerson College. While in undergraduate, she spent time working in the kitchen of a Mediterranean restaurant, where she fell deeply and permanently in love with the culinary world. And if you're making a grilled cheese sandwich, she encourages goat cheese with raspberry jam on the top.
Asiago Bagels
“A few weeks ago, we had a Tasting Tuesday that set the bar incredibly high; our table was overflowing with cheeses from Sartori, and everyone went home with a full bag to experiment with. These bagels are the result of my never-ending love of carbs and my overflowing cheese drawer. If you find yourself wondering […]
Cheese Nuggets
So much of the success of this recipe from Family Aprons depends on the cheese you use. The more you like the initial ingredients, the more you will like the finished product.
Strawberry Shortcake with Mascarpone
This strawberry shortcake recipe is inspired by spring sunshine and Crave Brothers mascarpone cheese from a recent Tasting Tuesday
Zucchini Pesto Grilled Cheese
To balance the melty richness of three cheeses in this sandwich, Carly Groben of Prairie Canary Restaurant uses thinly sliced zucchini and homemade pesto
Salted Caramel Lobster Grilled Cheese
A salted caramel lobster grilled cheese is available for one week only at Hudson Common
The Little Black Sheep and Me: Paul McCartney’s Sheep
Paul McCartney refuses to slaughter his aging sheep, letting them live through old age
