Tag archives for Cheese - Page 4
Spice and Seasons – A yogurt based cheese – Lebneh
This week earlier at a demo, I was adding cumin to some oil and a participant asked me whether they would pop. I explained to her that cumin gently…
A Good Appetite: A Sophisticated Take on Tomato Soup and Grilled Cheese
Tomato soup with grilled cheese is unbeatable, but grown-up additions like fennel and chile powder take the dish to a higher level. NYT > Dining & Wine Advertisement - Shop…
Westchester Dining | Tarrytown: Beyond the Cheese, a Quirky World of Flavors
The pleasures at Mint, which began life as a gourmet food shop, reside in its ambience as much as its food. NYT > Westchester Advertisement - Shop Local
Wine: Wine and Cheese as It Was Meant to Be
Vin Jaune, with its distinctive flavor, is the pride of the Jura region of France. The wine, which exudes power and elegance, is also one of the few wines that…
Hungry City: Murray’s Cheese Bar in Greenwich Village
At Murray’s Cheese Bar, the star attraction comes in the perennial dichotomy of raw and cooked: curated cheese plates versus permutations of melt, bake and fry. NYT > Dining &…
Latin Twist: Brazilian Cheese Puffs
Anyone who has been to my house for a soirée knows that there’s one staple (aside from brownies!) that’s consistently part of my repertoire: Brazilian Cheese Puffs. This all…
Cheese and Affinage: A Coming-of-Age Story
Is affinage the fine art of ripening cheese, or is it a simple marketing ploy? NYT > Dining & Wine
Summer on a Plate: Zucchini Carpaccio with Homemade Ricotta Cheese
My back deck is in bloom with flowers in a rainbow of colors. It’s definitely the perfect spot for some outdoor entertaining. Patrice Costa, back again, to share this recipe…