You could probably put balsamic glaze on anything, and it would be good. But putting it on top of a pizza that's covered in crisp spring veggies, and salty, savory prosciutto? Sign us up.
What I think I love most about this pizza, however – besides the balsamic glaze – is that the asparagus spears get a bit crispy too. You know I like to roast the heck out of my vegetables, like roast until they are near death, and if you put super skinny spears on your pizza, they will roast perfectly.
Photo by How Sweet Eats
Think about it -- the adjectives used to describe peanut brittle are often the same used to describe alpine cheese: sweet, nutty, snackable, etc. It only makes sense to pair the two! Which cheese do you think would work best? A Comte perhaps? Or maybe a sheep's milk from the Pyrenees? Something else?
Think of cheeses with similar attributes. Go for hard cheeses that can stand up texturally to the brittle. And then think of flavor. Pick cheeses that have some heft, like parmigiano reggiano, cave aged gruyere, or a well-aged comte. These are the nutty numbers, whose sweetness will only be elevated alongside that brown sugary richness of a brittle.
Photo by Nora Singley
If you're just dipping your toes into the world of DIY cheesemaking, Labaneh is the perfect place to start. Since it's made with yogurt, no starter is needed, making the directions easy and clear to follow. Labaneh can be served the next day drizzled with olive oil for a simple breakfast or snack.
Thick, tart, and creamy, this yogurt-like cheese, when eaten together with olive oil, pita bread, and za'atar spice, makes a typical Galilean breakfast.
Get the recipe
Photo by Eilon Paz
When you hear "Grilled Cheese Taco," your mind may create an image of some strange grilled cheese-taco shell hybrid. This is not that. Instead, it's quite literally grilled cheese -- Mexican grilling cheese (similar to halloumi) to be exact -- inside a corn tortilla with traditional taco toppings. Sounds a lot better, huh?
The warm, softened cheese made for a fine taco filling, providing the main heft, while the avocado and salsa did most of the work on the flavor. It was a quick and easy taco that will be in my Cinco de Mayo party line-up right along with al pastor and skirt steak fajitas.
Photo by Joshua Bousel
You think your small town has drama? Well, do they have battling ice cream trucks that have routinely attack one another -- verbally, physically, and legally? Unless you're one of the sixteen thousand in Gloversville, New York, probably not. And you should be thankful.
Between Scott and Joshua Malatino, the Frank Nitti of her ice-cream-vending spelling abomination, the Sno Kone Joe vendors have run into the law ten times since 2009—yes, over fighting in pizza parlors, and yes, over arguing with 14-year-old customers, but most of all, over territorial disputes with their sworn enemy, Mr. Ding-A-Ling (owned by Phillip Hollister).
Man, isn't it so annoying when you try to butter your toast, only to have your slice ripped apart by the rock-hard dairy? Never again with this genius contraption from Japan, which grates butter like cheese at a restaurant. Fresh butter, madame?
Metex Japan's household and kitchen section sells this totally necessary item, the Easy Butter Former. Don't bother trying to spread butter in stick form: grate it like cheese directly onto that which needs buttering and let room temperature, gravity and dairy fairies do the rest.
Photo by Metex
Lillet is a popular French aperitif -- an alcoholic beverage meant to be imbibed before a meal to stimulate your senses and rev-up your appetite. Lillet is classified as a fortified wine, so it is not only wine, but there is a spirit added to it as well (bonus!). Next time you make a trip to your local wine shop, try one of these instead of your usual Merlot: Lillet Blanc (the original), Lillet Rouge, Lillet Rosé, or Reserve Jean De Lillet 2009.
"What you end up with is a light, refreshing, fruity wine that's served chilled. In France it's generally served on ice with a slice of orange, lemon or lime, and we think that's just perfect. (But you can also drink it straight or mixed in a cocktail.)"
Summer is coming, which means delicious frozen treats! Craving something fresh and unique? Try this feta frozen yogurt, topped with more traditional blood orange and mint granita.
Greek yogurt and Greek feta were meant to be friends, and served along with the Blood Orange and Mint Granita, it's an orgy of ingredient love. Too weird? Not for me...
Photo by Food 52
The American craft beer scene is booming -- so where are the best towns to grab a pint? CNN rounds up the top 8, focusing on beer history, breweries, beer bars, and beer-centric events. Is your town on the list?
But not all cities are carbonated equal. Some have begun to take beer personally, innovating its craft and consumption and throwing festivals to honor the finest ales and lagers -- creating a blueprint for the rest of the country to follow. Still others have been doing this all along.
See the list
Photo by CNN
Sure, pizza has always been popular, and for good reason -- it's delicious, super-customizable, shareable and portable. But in recent years, pizza has become even more en vogue, with 41% of Americans eating it once a week (up from 26%). So, what's making pizza so popular? Well, why do you like it?
Pizza is not only quick, easy, and relatively cheap, it’s also shareable (this group is incredibly social, seen in social media and many other ways) and endlessly customizable since you can always mix up the toppings. Supermarket experts have pointed out that millennials never want to eat the same thing twice, and pizza is brilliant in that you can eat it day after day and always be having something new.
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