This succulent, stick-to-your-ribs grilled cheese sandwich is bursting with Mexican flavor, and guaranteed to melt away the cold of a dreary afternoon. Hungry yet?
María del Mar Sacasa is a recipe developer, food stylist, and author of the food blog High Heels & Frijoles. Behind her girly façade lurks a truck driver's appetite.
Photo by Maria Del Mar Sacasa
The classic pairing of wine and cheese is officially backed by science! A recent issue of Current Biology explains why we enjoy the two together -- besides the fact that they're delicious!
Findings published in the October 9th issue of Current Biology suggests that mouthfeel, the way food feels in our mouths, is responsible for the phenomenon. In a release, the publication's publisher, Cell Press, explains that "astringent wine and fatty meat are like the yin and yang of the food world, sitting on opposite ends of a sensory spectrum."
Okay, so we all know there are some bad ice cream flavors out there, but when it comes down to regular Joe flavors, which comes out on the bottom? Vote for your least favorite "normal" ice cream flavor every day this week!
So now, unleash your inner jerks. Tell this ice cream what you really think of it. It's time for the Worst Ice Cream Flavor Deathmatch.
Macaroni and cheese is traditionally baked, with only its thin surface offering toasty, crusty goodness. Thanks to this inventive recipe, the old model of mac and cheese is no longer the only option. Try it and tell us which version you like better.
In an effort to realign macaroni and cheese, I brought together three concepts: a baked pasta technique from Cucina Simpatica, a potato gratin method from Jeffrey Steingarten, Vogue's food columnist, and a similar method used by Melissa Clark for kugel.
Photo by Food52
Congratulations to Andy and Mateo Kehler, who have been named food honorees of Martha Stewart's American Made Awards. Jasper Hill's artisanal cheeses mature in one of their seven, climate-controlled caves, producing blue and washed-rind soft varieties.
Mateo insists that "other cheesemakers aren't the competition," he says. "As a group we compete for the person who hasn't had that awakening yet. We want the person who bites into a Hervé Mons Camembert, and the light comes on."
Photo by Colin Clark
Yesterday our very own Kate Arding made a guest appearance on Anne Saxelby's radio show, Cutting the Curd, to give an informal lesson on the history and revival of British cheeses. Click through to listen:
"Farmhouse cheeses were increasingly on the back burner [after the industrialization of food]. The methods of production and efficiency for cheap food were eclipsing flavor." [5:36]
This op-ed from the New York Times bemoans the fact that the farm bill has expired with no replacement for the first time in over 60 years. Dairy farmers may have it the worst, what do you think?
Last week began without a farm bill, a legislative lapse of shameful proportions. Since 1949, the bill has always been renewed, but not this year. Even so, most of the 2012 crop is still covered by loans, insurance programs and commodity supports until the end of the year — with one important exception.
That exception is dairy farmers. When the farm bill expired, so did the Milk Income Loss Contract Program, which pays dairy farmers when milk prices, which are always volatile, fall below a set level. The payment is also adjusted to the price of feed, which has been high, thanks to record corn prices, and will be much higher after this year’s nationwide drought.
Samples of the oldest cheese commercially available in the world were passed out last Saturday at Wisconsin Cheese Mart in Milwaukee. The 40-year-old vintage cheddar delighted those of all ages, or at least those willing to shell out ten dollars an ounce.
The Mikkelsons described the taste as smooth.
“It was creamy, it was sharp, it was real sharp,” Ryan Mikkelson said. Neither had any qualms about eating something older than them.
“Not even the slightest,” said Ashley Mikkelson, who joked that she loved cheese so much she would marry it if she could.
The classic and unassuming hot dog gets a culinary makeover with the bold flavors of Manchego cheese and roasted garlic. Try it on ciabatta instead of a hot dog bun to truly step outside cookout territory.
A roasted garlic and red pepper relish replaces the usual pickle in this Spanish take on hot dogs.
Photo by Kenji Toma