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Today’s tip: Get to know farmer cheese. We grew up on it: Our grandparents loved it, our mother loved it and we’re in love with its milky freshness, too. For eating at breakfast, for crostini, for a cooking cheese, it’s a tangier option to ricotta: Middle Europe versus Italy. This tip is all about farmer…
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September is California Wine Month, and the Wine Institute of California has wine pairings to go with the last of the great summer produce—like this Heirloom Tomato Tart. This savory, colorful tomato tart in perfect for late summer, when tomatoes are at their flavor peak. Serve it in: Thin slices as an appetizer. Medium slices…
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We love cheesecake. Ninety-nine percent of the time it’s a sweet cheesecake, but every once in a while we come across—or decide to bake—a savory cheesecake. There’s no sugar. Using a base of cream cheese—just like dessert cheesecake—it’s an unsweetened cheesecake that combines savory ingredients: herbs, vegetables, seafood and/or other cheeses. Savory cheesecakes are always…
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