These cheeses are just being modest.
Sorry, turophile. One day you may find yourself trapped in a big, scary, artisanal food desert. Fear not, for there is a silver lining. Such a case scenario presents the perfect opportunity to marvel at human invention as manifest in processed cheese product. Once considered a miracle of modern life (along with canned beans, gelatin, and pressure cookers), processed cheese affords consumers an array of benefits including longer shelf life, fast production, and of course, affordability.
Read more »
Easter is a huge event worldwide, eagerly looked forward to as warmer and longer days approach. In Italy, Pasqua, Easter, is a holiday that is more important than Christmas. The preparations for...
Read more »
This time of the year is the celebration of the Jewish Holiday of Passover. Passover is really about the Exodus of the Jews from Egypt. Moses had asked Pharaoh to allow the Jewish people to leave...
Read more »
The middle of February has long been a time to celebrate love. The ancient Greeks and Romans held festivals to honor fertility and marriage. The fourteenth century English poet Geoffrey Chaucer wrote of love birds choosing their mate on St.... Read more »
Super Bowl XLIX will be played on February 1, 2015 at University of Phoenix Stadium in Glendale, Arizona. It’s too early at the time of writing to pick wines from the two final states represented in the game*, though for something you could find... Read more »
We all know where most of America will be on Super Bowl Sunday, watching the big game on TV. And with this yearly iconic spectacle comes the anticipated clever commercials that for some are maybe more entertaining than the game itself! Read more »
I once spent 48 hours making a sauce from scratch. It was a classic Sauce Robert that started with a tray full of bones and vegetables. The compound sauce required demi-glace, the rich reduction of beefy goodness that takes a lot of time and... Read more »
Christmas in Naples is truly worthy of the word abbondanza, or abundance, where preparations for feasting are readied weeks in advance. The kickoff is always Christmas Eve, traditionally known as La Vigilia, or the vigil. In times past, in... Read more »
Like many foodies, I adore oysters on the half shell. One of my first jobs working in a professional kitchen as a kid, after I was promoted from the pot sink, was shucking oysters and serving them iced on the half shell. I got very adept at... Read more »
The best Indian food I ever had was when my friend Aman’s parents would visit from Ahmedabad and his mother would cook wonderful meals for us. Beautifully seasoned, all vegetarian, and all made with love in the traditional style of Gujarat.... Read more »
When it comes to keeping cocktails seasonal, most people think of summer as the season of greatest bounty. Fruit hitting the peak of ripeness, daiquiris clinking in coupe glasses and the refreshing sweet & tangy punch from a proper whisky sour. Read more »
The art of turning wine into sauce. Nothing uplifts a mundane meal more than a great sauce. Sauces make plain sautéed chicken pop, punches up grilled meats and make pasta an experience. Cooks often use wine instead of water to make sauce... Read more »