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Americans tend to pair Cheddars with apples and grapes. That’s OK with supermarket Cheddars. But farmstead Cheddars—artisan Cheddars—are complex, full-flavored cheeses that go well with a wide range of accompaniments. Try figs and dates or mostarda—glazed fruits in a mustard sauce. In summer months, Cheddar with a sliced vine-ripened tomato (sprinkled with sea salt), celery…
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EDITOR’S NOTE (MARCH 2020): This brand has a new name: Parm Crisps, and a new website, ParmCrisps.com. Flavors currently include Cheddar, Jalapeño, Original, Pizza, Sesame, and Sour Cream & Onion. Forget buying cheese to go with your crackers. If you win this week’s Gourmet Giveaway, you’ll enjoy plenty of cheese in your crackers.…
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Eat the rind! Photo of Brie courtesy Whole Foods Markets. White rinds on cheese—called bloomy rinds—are meant to be eaten. If you’ve been cutting them away, try them. Connoisseurs consider the rind part of the unique character of the cheese. The bloomy rind category of cheese refers to those cheeses with snowy white, downy rinds…
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Best of class: These salad dressings are truly pure perfection. Photo by Hannah Kaminsky |THE NIBBLE. We hardly ever buy prepared salad dressings. Dressing is quick and easy to make, and our homemade dressings taste better than what we could buy. Except for Kathryn’s Cottage. Proprietor Nancy Little Hucks makes perfect Bleu Cheese and Thousand…
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Plan for a special Valentine’s Day breakfast or brunch tomorrow. Eggs Benedict are a popular choice. Put a twist on them by placing the eggs on a yummy portabella mushroom instead of the toast. You can have toast, of course: Use a heart-shaped cookie cutter to cut out “croutons” from slices of toast. Put one…
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