Chef’s Dish: I’d Rather Be (Yoo)Eating
Korean-American comfort food is on the menu for chef Irene Yoo, and she isn’t skimping on the cheese.
Chef’s Dish: Southern Comfort
Athens, Georgia has become a food haven for chefs like Peter Dale, who’s opened not one, but four restaurants in the Classic City, including Maepole.
Chef’s Dish: Putting the Käse in Omakase
What do you get when you combine cheese, Japanese food, and two American Cheese Society Certified Cheese Professionals? The Cheese Course.
Chef’s Dish: Supper Club Season
Chef-author Priya Krishna and Puli-Ra supper club founder Deepa Shridhar partnered this past summer for a supper club filled with Indian-inspired dishes.
Keep Calm and Eat Cheese at London’s La Fromagerie
La Fromagerie in London is part cheese-and-produce shop, part fine-dining restaurant, part wholesale operation—whole turophile dream world.
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.