If you're ever in Philadelphia, be sure to check out Di Bruno Bros. fifth location at Eighth and Chestnut. Di Bruno Bros. has been in business since 1939, but their newest venue offers endless possibilities for your palate.
In front of the wraparound cold cases, filled with a number of imported and housemade sausages and a roster of prepared items to take home, you'll find the main display, stage-to-cooking demos, and free-to-shopper samples. There's also a notable selection of fresh produce and pantry items, ranging from everyday veggies to high-end dried pastas and Fee Brothers cocktail bitters.
Photo by Drew Lazor
NFL team rivalries are as old as the sport itself, but the Chicago Bears have taken the friendly competition to a whole new, cheesy, level.
"In response to the iconic cheese head hats sported by backers of the Green Bay Packers, a group of Chicago Bears fans was spotted at Lambeau Field on Monday night with headgear in the shape of cheese graters."
Photo by Huffington Post
At a loss for what to do with all the butternut squash you picked up from the farmer’s market? Serve it on some chips and call it nachos. And don’t forget the mushrooms, fontina, and crispy sage to tie it all together. This is one dish so weird it has to be good.
It’s no secret that I’m all about the squash and cheese combos, especially fontina because fontina is just heaven sent in my eyes. But the mushrooms? Oh my gosh. The freaking mushrooms. For some reason these just take this flavor mix over the edge. Plus, these aren’t any old mushrooms. They are garlic butter mushrooms. Garlic butter!! Meaning nothing other than I cooked them in garlic and butter. But whatever. Still fantastic.
Photo by How Sweet It Is
Our own Kate Arding has had a grilled cheese sandwich created just for her! Good friends of Kate and culture, Cowgirl Creamery's Sue Conley and Peggy Smith have debuted "Kate's Grilley," a decidedly English take on a sandwich from their upcoming cookbook, Cowgirl Creamery Cooks.
Sue Conley and Peggy Smith, co-owners of Northern California's Cowgirl Creamery, came up with this English-accented sandwich--based on a recipe in their Cowgirl Creamery Cooks (Chronicle Books)--in honor of their British friend Kate Arding, co-founder of the cheese magazine Culture. Wagon Wheel is the Cowgirls' newest creation--a buttery, melty cow's milk cheese.
Get the recipe
Photo by Thomas J. Story
Whipped cream is a recipe that appears so simple, but many have difficulty pulling it off. Read up on these tips from baking expert Alice Medrich, and whip your cream a peak above the rest.
Use heavy whipping cream. The best and freshest tasting cream is not ultra-pasteurized or sterilized, or stabilized with carrageenan. If possible, find the brand that has only one ingredient: cream.
Photo by James Ransom
Recently a self-employed artist friend of mine asked me how I feel after a day of work in cheese caves. Without really thinking carefully about my friend’s question, I launched into an autopilot response emphasizing how much I love my job and how awesome it is that my office is a cheese cave. I wasn’t being disingenuous, yet, what was also true is that every muscle in my body felt sore and my brain was mush. I was worn out from hours of tediously washing rinds, followed by end-of-month inventory and unloading whole wheels of Comte on my own. And that sort of exhaustion, I finally admitted to my friend, is what cheese professionals often keep to themselves. Because cheese is thought of as a luxury—even a folly by some—I think even we forget the physically and emotionally taxing aspects of our industry. We wrap, rotate, wash, age, coddle and fuss over each round. But we forget to care for ourselves.
Even if you don’t have a Parisian Fromagerie around the corner, you can still enjoy artisan cheeses -- wherever you are! Sue Conley and Peggy Smith from the Cowgirl Creamery share their tips on how to seek out the best cheese in your area.
Ever wonder what, exactly, are the differences between sheep's milk cheeses versus cow's/goat's milk cheeses in terms of nutrition and flavor profile? ENTER News from the Cheese Caves, and a neat little takedown of all the glories of sheep cheeses.
The butterfat contents can be nearly twice as high as those in goat or cow. Some Spanish sheep milk cheese labels promote the cheeses underneath as “Extra Graso,” as in “extra greasy.” Yum!
No wonder we love them.
Read more here
photo by News from the Cheese Caves
Graham crackers and milk is pretty much one of the best food combos out there—how could it get any better, you ask? Graham Cracker and Milk Ice Cream.
This ice cream is the graham cracker-est! Believe it. The milk is infused cereal-milk style with graham cracker crust. And there’s plenty of graham cracker crust mixed in and left over to serve with it. It’s a total dream! AND beware, this could easily transform into a s’mores sundae situation. Simply serve it with toasted marshmallows and milk chocolate hot fudge. Do it, you guys!
Photo by Take a Megabite
The only thing better than mozzarella-stuffed meatballs are burrata-stuffed meatballs...in a sourdough baguette. Okay, we're ready for dinner now.
I wanted them to be huge. Big, spicy and juicy meatballs stuffed with burrata and then all stuffed into a fresh sourdough baguette and layered with this homemade marinara sauce and a sprinkle of parmesan.
Get the recipe
Photo by Half Baked Harvest