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Cheesecake with a twist: made in a tart pan with a hazelnut crust, topped with apples and salted caramel sauce. Photo courtesy U.S. Apple Association. Dying for a piece of cheesecake, we ran out to the corner deli for a slice. It was satisfactory, but a mistake: 12 hours later, we wanted another piece.…
Continue reading “RECIPE: Salted Caramel Apple Cheesecake Tart”
America’s favorite recipe to cook at home: Chili? Photo courtesy McCormick.com. Cook much? While so many people rely on take out foods, others are still cooking up a storm. In fact, the website TheDailyMeal.com has put together America’s 25 Favorite Recipes to Make at Home. By using data collected from common food searches at…
Continue reading “FOOD 101: What America Cooks”
A beautiful blue: fourme d’ambert is made from pasteurized cow’s milk in Auvergne. Each wheel is formed from unpressed curds inoculated with a less spicy blue mold than that of its cousin, Roquefort. Photo courtesy Murray’s Cheese. We have friends who are French cheese snobs. They grew up on it, they love it, and…
Continue reading “TIP OF THE DAY: French Cheeses With American Meals”
