Recipes that revamp your leftovers are the best kind of recipes. Even better when they involve ice cream and breakfast muffins. Breakfast ice cream? Hey, it's almost summer, why not?

The bad news is that you will make a full batch of muffins and have some extras left over, but on second thought – that is obviously good news. You just eat them for breakfast in the morning – after your spoonfuls of ice cream. Or you could reheat those muffins then drop a dollop of butter on top and then… maybe add a scoop of ice cream on top of that.

You know. To taste test.

Get the recipe
Photo by How Sweet Eats

A salty, firm goat cheese from the rocky coast of Maine, Chevrotin makes a fine Parm or Pecorino substitute in cooking. Its subtle, barnyard-y funk is balanced by the crisp taste of brine it's washed in. Pair it with white wine, champagne, or chocolate.

Like many aged goat cheeses, Chevrotin possesses a light, salty bite and crumbly texture, but there are delicate, floral undertones to balance the salt.

Read More
Photo by Cheese and Champagne

During the 90's, Sofia Solomon noticed a void in the market for quality cheese. Soon after, she began crafting specialty cheese plates for chefs using both imported and local selections. Solomon is considered largely responsible for bringing quality cheese and other delicacies to the Chicago area. Today, she’s even got a cheese named after her!

"Sofia is a quiet resource; you don't see much of her. But she's very much out there," says Judith Dunbar Hines, formerly the city's director of culinary arts and events. "And, for years, she is the person to call about cheese."

A good hot dog is only made better by some really great toppings. Lots of them. Toppings like melty cheddar cheese, juicy garlic mushrooms, honey-caramelized onions, and crisp bacon. Better turn your grill on.

Trust me… if you don’t typically enjoy condiments on a hot dog, you probably will now. Things are different when your hot dog is covered in a two inch pile of deliciousness.

Get the recipe
Photo by How Sweet Eats

There's no denying the craft beer industry's love affair with hops. The only question is, do you love them too? Some say no, and the bitter aftertaste is enough for some to write off craft beer completely.

Craft brewers’ obsession with hops has overshadowed so many other wonderful aspects of beer. So here’s my plea to my fellow craft beer enthusiasts: Give it a rest. Let’s talk about the differences between wild and cultivated lab yeast, and the weird and wonderful flavors that are created when brewers start scouring nearby trees or flowers or even their own beards for new strains. Let’s geek out about local, craft-malted barley and how it compares to traditional imported European malts. And let’s start preaching a new word: Craft beer isn’t always bitter. Who knows? Maybe we’ll finally win over some of those Bud Light fans.

Spring is the season for goat cheese, and It's Not You, It's Brie blogger Kirstin Jackson is ready to take advantage of that. Here, she shares some of her favorite ways to enjoy fresh chevre -- enjoy!

Spring is when goat milk tastes its brightest. The goats are off jumping around in the green, green hills, eating the delciousness that is spring vegetation, and the mamas are possibly, perhaps, just naturally a little more glowy after watching their adorable young prance about (we’re going with the happy dairy animals producing good milk theme here).

Read More
Photo by Kirstin Jackson

Every now and then, a diner really hits it out of the park. Serious Eats makes a case for the burgers at North Avenue Grill in Milwaukee, Wisconsin.

The griddled (fried) onions on a build-your-own burger were just as delicious. I mean, look at some of those deep, dark caramelized bits. They were mostly sweet but with a little bite left. They're exactly the kind of fried onions other onions aspire to be.

Read More

Photo by Lacey Muszynski

Minnesota's Alemar Cheese Company is premiering a brand new, washed-rind cheese dubbed "Good Thunder." The stinky square is washed in local Surly Bender beer, and should be available nationwide by the end of the summer (currently it's only being
distributed locally).

If you find Good Thunder near you, don’t hesitate to grab it; fans of dense, fudgy cheese – and beer lovers, of course – will savor its unique flavor.

Read More
Photo by Cheese and Champagne

Milkshakes: boring? Never! With flavors like Strawberry Basil, Salted Caramel Brownie, and S'mores, how can anyone resist? 

The best thing about summer is that the warm weather gives us free rein to indulge in as much ice cream and as many milkshakes as we want. And while we love our ice cream, there's something about a milkshake that's just a little more decadent -- in a really good way. (Maybe it's because it requires absolutely zero effort to enjoy; you just sip it through a straw.)

Read More

Photo Courtesy of Huff Post Taste

Just because you're cooking with cheese doesn't mean your dish has to be heavy! Perfect for springtime, this velvety, vegetarian soup cradles pillowy lemon-goat cheese dumplings. Sound heavenly? It is.

Cambria wanted a vegetarian dish that wasn't just another platter of pasta. I advocated for something satisfying and hearty, but still light enough for a spring meal. The final vote was unanimous: a pureed soup of peppery spring watercress served with warm goat cheese dumplings. Done and done. This recipe is a winner.

Read More
Photo by Emma Christensen