Articles written by Susan Axelrod
Susan Sherrill Axelrod is a former editor of Culture. Her love affair with cheese began at age 12, when she bicycled to a gourmet shop to taste an exotic newcomer—French brie. She lives with her partner in midcoast Maine, where she enjoys a well-made cocktail, hiking with their dog, Lucy, and spending as much time as possible on the water.
In the Kitchen: Best Cheeses For Cooking 2020
We’ve selected winning cheeses from past years to cover categories that we hope bring comfort, relatability, and joy during this unprecedented time.
Chef’s Dish: Fortunato Nicotra’s Risotto with Pear, Grana Padano, and Balsamic Vinegar
After more than two decades at Felidia, Fortunato Nicotra ponders what’s next.
Pitch Perfect
If you’d like to get your story into print in culture , here are a few tips for submitting a successful pitch
Surf and Turf Burger
Who says cheese and seafood don’t mix? Not us. Mild Monterey Jack is the perfect glue for spicy shrimp and meaty beef. SERVINGS: 4 INGREDIENTS 2 tablespoons unsalted butter divided8 ounces shrimp peeled and deveined3 cloves garlic mincedKosher salt to tasteGround black pepper to tastePinch cayenne pepper1 pound ground beef4 ounces Monterey Jack cheese grated4 crusty burger buns INSTRUCTIONS Melt 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp, garlic, […]
Lamb and Feta Burgers with Rosemary Aioli
Chock-full of flavor and slightly gamy, lamb needs a punch cheese—feta always gets the job done. The aioli can be made up to 2 days ahead if kept refrigerated. SERVINGS 4 INGREDIENTS ROSEMARY AIOLI:⅓ cup mayonnaise1½ teaspoons lemon juice1 teaspoon Dijon mustard2 cloves garlic pressed1 teaspoon chopped fresh rosemary BURGERS:1 pound ground lambKosher salt to tasteGround black pepper to taste4 ounces block feta crumbled4 sesame seed burger bunsPickled red onions to garnish (see below)Baby greens to garnish […]
