Make your own ravioli so you can stuff it with great cheese—and a few surprises
Cheese gives some foods a reason to be. Where would a slice of pizza be, for instance, without the bubbly, oozy topping of mozzarella that makes it...
Cheese News
Need an appetizer to feed a crowd? Want a neater way to serve meatballs? A unique vehicle for mozzarella? This recipe covers all the bases.
These tender chicken meatballs are packed with big flavor. Garlic, oregano, and lots of chopped parsley add a nice touch, and mozzarella cubes offer a hidden surprise. But I'm not going to lie, they didn't totally come together for me until I nestled them inside the buttered, toasted buns. Upon my first taste I literally swooned with...
Web Exclusive
Ah, tannin...the fickle friend of cheese. But what is it, exactly? It appears in more than just grapes, you know.
I'm sure you know this word already. Tannin was likely the first piece of wine vocab you learned. It was definitely the first term I absorbed. The word served as explanation for why I didn't like that French red at that house party, the one nursed from the bottle, age twenty. My face had contorted, and someone pointed out Oh, that's tannin, bro.
...
Web Exclusive
Torn between the convenience of store-bought, frozen pizza, and the customizability of homemade? Don't fret, you can have your pizza and eat it, too! The team at The Kitchn shows you how to craft your own frozen pizza below.
The first trick is to par-bake the crust, which sounds more complicated than it really is. Par-baking really just means you partially bake the crust before topping and freezing it. This ensures an extra-crisp crust and zero sogginess upon final baking...
Web Exclusive
Velveeta, the infamous "pasteurized cheese product" everyone has an opinion about, may have a more interesting history than you think. Invented in New York in the early 1900s, it came about just as many artisan cheeses do -- by mistake.
The company opened a second factory in Covington, Pennsylvania, where it made mostly Swiss cheese. But many of the cheese wheels broke or were misshapen. “They didn’t like to waste anything,” Nelson says, so the broken bits were shipped...
Web Exclusive
For years, lowfat dairy has been proclaimed as the healthier choice. However, a recent study (with that exact hypothesis, no less) revealed that consuming lowfat dairy was, in fact, linked to a higher BMI in children. Scientists are still speculating the reason, but one theory suggests full-fat milk offers a greater feeling of satiety, and therefore less caloric intake overall.
That's right, kids drinking low-fat milk tended to be heavier.
"We were quite...
Web Exclusive
Despite all the hype that surrounds the world of wine tasting, many recent studies have revealed that it's difficult -even for professional wine experts- to discern between a wine valued at $200 or $20. According to some analysts, providing a vocabulary of tasting notes for participants to choose from can even be likened to a magician forcing a card on his mark! These new findings, backed up by some serious science, might help you relax about wine culture, and just drink what you like....
Web Exclusive
By calendar standards, we've finally made it to Springtime... but that doesn't mean the winter weather's ready to abate. For these last lingering days of cozy blankets and warm comfort foods, Food52 suggests an easy fix: sweet potato soup with a dash of Mediterranean zaatar oil and a sprinkling of fresh feta to make it fancy!
One of the things we like best about this recipe is how lauren takes a few simple ingredients, adds a...
Web Exclusive
A fancy appetizer or snack is never this simple. Until now. Layer briny feta with the clean taste of ricotta, bright mint leaves, and tartly sweet blood orange slices, and you're done -- it could even be dessert.
A scoop of ricotta tames the feta’s brininess, and the honey (mrslarkin recommends buckwheat, but you can use whatever you like) coaxes maximum sweetness from the blood oranges, smoothing out its tart edges.
...
Web Exclusive
Our own co-founder, Kate Arding, was interviewed regarding her cheese career on A Fermented Affair, a radio show discussing fermented food and drink, last Monday. Listen to the show below!
Kate’s story starts in London. She was introduced to cheese by Neal’s Yard Dairy, the legendary cheese-shop in London: “I thought I was coming home. They were very inclusive and very welcoming. There was this great atmosphere.” While working at the wholesale counter one afternoon...
Web Exclusive
