When you're hosting a party (especially one outdoors), the last thing you want is to be stuck in the kitchen (or tethered to the grill). This appetizer is simple, quick, and doesn't skimp on flavor. I mean, who doesn't like cheese-stuffed peppers?
Peppadews are ideal for impromptu entertaining. With a shelf life of 24 months (yes, two years!), they can hang in your refrigerator, always ready at a moment's notice. They pair with any cheese under the sun, so you can always have an easy appetizer ready to go. I like to mix the ingredients up, sometimes using a soft cheese like goat, Boursin, or queso fresco. This time around I tucked in little cubes of smoked mozzarella, which added just the right amount of char-grilled heat.
Get the recipe
Photo by Nealey Dozier
Each year, the Small Business Administration doles out awards to small business across the U.S. who stand out. This year, Oregon's Rogue Creamery recieved the SBA award for innovation and leadership. The sustainable company, makers of acclaimed Rogue River Blue will add this award to their existing collection, which includes Governor’s Sustainable Tourism Award in 2007 for a commitment to community and sustainability. Congrats, Rogue Creamery!
Co-Owner Cary Bryant says “The mission of sustainability drives everything we do at Rogue Creamery from the Nellie Green Pedal Power bike commute program to the solar panels installed atop our cheesemaking building”. The solar project, which currently generates 45% of Rogue Creamery’s power production, is one of the largest in Southern Oregon.
Don't worry about melting cheese dripping through grill racks—firm halloumi is designed to brown on the outside while its center turns soft.
Soak skewers in water for at least 15 minutes to help prevent burning on the grill.
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.
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).
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.