☰ menu   


Chef’s Dish: Supper Club Season


Chef-author Priya Krishna and Puli-Ra supper club founder Deepa Shridhar partnered this past summer for a celebratory supper club based on Krishna’s new cookbook, Indian-ish (Houghton Mifflin Harcourt, April 2019). The Texan duo hosted their event at The Austin Winery in Austin, Texas, to give new meaning to the classic wine-and-cheese pairing. Their Indian-inspired dishes […]

Mimolette Ramen


This take on classic ramen gets its flavor from an unlikely ingredient- a hard French cheese.

The Best Chefs of the Year: Quince


Michael Tusk’s three Michelin–starred restaurant in San Francisco is using cheese in all kinds of ways.

Chef’s Dish: Sohail Zandi


Chef Sohail Zandi balances creativity and simplicity in Upstate New York at Brushland Eating House.

The Best Chefs of the Year: Brenner Pass


In Richmond, Virginia, Brenner Pass gives a taste of the Alps in the South.

The Best Chefs of the Year: Sushi Meets Cheese at Chizu


In downtown Portland, this trendy cheese bar looks to Japan for inspiration.

paco pajares of poncelet cheese bar in madrid

The Madrid Chef Focused on Cheese


At Poncelet Cheese Bar in Madrid, Chef Paco Pajares makes cheese the focus.

edouardo jordan

Of Oxtails and Awards: Meet Seattle Chef Edouardo Jordan


“Food with roots,” is the slogan of JuneBaby, the second restaurant from Seattle chef Edouardo Jordan. It’s an appropriate phrase—at JuneBaby, Jordan serves dishes inspired by his St. Petersburg, Fla., upbringing, seasoned with French and Italian techniques, and cooked through the lens of the Pacific Northwest. “I’m telling my story [and] letting the food be […]