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Laurel is a contributing editor at culture and a food and travel writer based in Austin, Texas. She also serves as editor at Edible Aspen.
Because we wanted to explore some lesser-known cheese destinations, culture asked five writers to take us on a tour of their home states.
Cheese might not be the first thing to come to mind when you think about Texas, but it actually has a steadily growing artisan and farmstead cheese scene.
Mesquite is called the “Tree of Life” because it provided natives with fuel for thousands of years. It also yields smoky-sweet accompaniments.
If you’re unfamiliar with sotol, you’re not alone. The earthy, smooth-sipping spirit is native to the northern Chihuahuan Desert (and great with cheese).
Mezcal and cheese might seem like an unlikely pair at first, but the lactic tasting notes in this agave-based spirit make this pairing a no-brainer.
Choosing the perfect shade paint inspires a trip to the cheese counter for mouth-watering color inspiration
While much of cheesemaking in Colombia remains informal, the national mania for cheese has finally started to spill beyond its borders.
Culture contributor Laurel Miller discovers a new way to enjoy coffee in a Colombian airport.
Explore new takes on queso at this quirky Texas festival.
Our friend and contributor Laurel Miller on the legacy Anthony Bourdain left behind.
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