In terms of introducing to Americans an understanding of various national cuisines, the most influential writers, assuredly thus far, have been Julia Child (French), Marcella Hazan (Italian), and Diana Kennedy (Mexican).
Try these helpful tips for handling cheese from the cheese professionals at Artisanal Premium Cheese.
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Creole cream cheese is a "farmer’s cheese"; that is, it’s fresh rather than aged or ripened. Its flavor can trigger taste memories of sour cream, crème fraîche, and yogurt.
Whether it’s good old-fashioned Macaroni and Cheese or a Swiss fondue featuring pungent cheese cousins Gruyere and Raclette, almost every one of my favorite dishes to cook features some type of world-class cheese.
My dear friend was invited to an exclusive deer hunt in northern California, but he still had much of last year’s hard-won buck in the freezer. He needed the space. Would I please pick up the venison meat and make something worthy?
Until fairly recently, the topic of wine and cheese received scant coverage beyond suggestions for cute cheese knives and cutting boards, surely the two least important bits of knowledge within the subject.
August is National U.S. Farm-Raised Catfish Month, and it’s a great opportunity to enjoy the many delicious preparations of this versatile, all-American fish.
Chef Masaharu Morimoto – known to millions as star of "Iron Chef" and "Iron Chef America" – is as comfortable cooking against the clock for a live television audience as he is preparing his signature omakase menu at his namesake restaurants.
I love Thai cuisine for what it manages to pack into practically every dish: a wild spectrum of opposing flavors. Tangy, hot, sweet and spicy flavors working in perfect balance with each other.