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Last year, we published an incredible collection of award-winning macaroni and cheese recipes from Tillamook’s annual competition. We’re thrilled to present this year’s winners. If you have a recipe that’s a national contender, check with Tillamook Cheese for the 2008-2009 competition rules; the deadline for recipe submissions is July 28, 2008. In the meantime,…
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People who love fine cow’s milk yogurt may become instant fans of sheep’s milk yogurt—smoother, richer and creamier. Old Chatham Sheepherding Company, producers of acclaimed sheep’s milk cheeses, makes an excellent sheep’s milk yogurt that is more nutritious and healthy than cow’s milk yogurt. The 100% natural line (no artificial thickeners, stabilizers, colors, etc.)…
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Fruits are frequently served with cheese, but vegetables are also a traditional accompaniment. Italians serve goat cheeses with radishes and pecorino romano with fava beans. Tomatoes in season are always delicious. Marinated vegetables—always part of a good antipasto—are a refreshing complement. Experiment to see what pairings you like best. Click here to learn more about…
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A lovely blue quail egg next to its larger cousin, the chicken egg. Learn about the different types of eggs at TheNibble.com. June 3rd is National Egg Day, and an opportunity to expand our horizons. Quail eggs are small and beautifully speckled in blue and brown. They make a spectacular first course or salad…
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The most impressive courses can also be the simplest to make, a point that this easy dish proves. Starting with roasted or grilled red and orange bell peppers, alternate slices of fresh salted mozzarella, prosciutto and peppers to make a layered “Napoleon.” Top with whole basil leaves. You can make a short stack or, for…
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