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Leading the Whey


We’re doing things a little differently this issue. While we usually dedicate this space to drinks paired with cheese, we’re trying drinks made with cheese this time—or rather, drinks made with cheese’s abundant byproduct: whey. To make most cultured dairy products, curds are separated from whey (that watery stuff at the top of your yogurt […]

Meat And Cheese: Pâté


James Beard, ever the proletariat, insisted that pâté was really nothing more than meatloaf—albeit, dressed for a party. I’m sure Beard made a mean meatloaf, but to equate the two is an oversimplification to say the least. In terms of sheer variety, not to mention flavor, the rich, complex, hauntingly delicious European-style pâtés, terrines, and […]

Great 28 Pairings: Mesquite


In its native southwestern United States, northern Mexico, and South America, mesquite is called the “Tree of Life” because it has provided natives with food, medicine, and fuel for thousands of years. Following the mass cattle drives of the mid-19th century, mesquite became better-known as an invasive pest, propagated by the animals’ manure; the drought-tolerant […]

Great 28 Pairings: Potatoes


According to the International Potato Center in Lima, Peru (which has preserved almost 7,000 varieties of potatoes), “More than a billion people worldwide eat potatoes, and global crop production exceeds 300 million metric tons.” Originating from the Andes region in Peru and Bolivia, potatoes became one of the world’s most important crops when the Spanish […]

Great 28 Pairings: Miso


Miso and cheese are cut from the same cloth.Described as salty, tangy, funky, and savory, both miso and cheese are high-protein and pack a big umami punch thanks to fermentation (or culturing, in the case of curds). Miso is a traditional Japanese ingredient made by fermenting soybeans with salt and kji, a microbe that produces […]

Great 28 Pairings: Bitters


In the 18th century, bitters were advertised as the cure for what ails you. Have a headache?Bitters. Stomach cramps? Bitters. While their usage has shifted, their popularity didn’t boom until recently. (As of 2004 there were only three brands of bitters sold commercially.) In years past, a lonely bottle of Angostura cloaked in its oversized […]

Great 28 Pairings: Sotol


If you’re unfamiliar with sotol, you’re not alone. The earthy, smooth-sipping spirit, derived from the spiky evergreen of the same name, is native to the northern Chihuahuan Desert (which today includes the Mexican states of Chihuahua, Coahuila, Durango, Zacatecas, Nuevo León, and San Luis Potosí, as well as parts of Texas, New Mexico and Arizona). […]

Great 28 Pairings: Bresaola


No charcuterie board is complete without an array of cured meats, which makes bresaola a shoo-in. Unlike the familiar salami, bresaola wasn’t imported into the US until 2000, last seen stateside in 1930. Today, it’s become somewhat of a delicacy, sold at higher prices and absent from many grocery store meat counters. But when you […]

Great 28 Pairings: Caviar


What comes to mind when you hear the word “caviar?” Expensive? Fancy? For those of you who aren’t Baltic Sea fishermen or members of a country club, caviar is salt-cured fish eggs. Traditionally, caviar strictly referred to the eggs of wild-caught sturgeon, but those days are over. The sturgeon that managed to survive the latest […]

Great 28 Pairings: CBD Drinks


These are stressful times. We can no longer look to pure hedonism to guide our snacking decisions—now, a mandate for calm and wellness directs our selections. So much, in fact, that a non-psychoactive compound in marijuana is all over grocery stores. That’s right, we’re talking about cannabidiol, alias CBD—darling of the anxious masses, whose star […]