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Do your eggs crack cleanly, or deposit fragments of shell? Photo by Michael Lorenzo | SXC. The biggest frustration we have in the kitchen is getting fragments of egg shell out of cracked eggs. Some might say that if this is our biggest problem, we should consider ourselves lucky. But the frustration of trying…
Continue reading “TIP OF THE DAY: Removing Pieces Of Egg Shell”
Most people think of ricotta as a filling or topping for lasagne, manicotti, ravioli and white pizza. On the sweet side, it’s the base of cannoli cream and the base of Italian cheesecake. But you can use this fresh Italian cheese: To make creamy sauces: Add a spoonful or more to tomato sauce, right before…
Continue reading “RECIPE: Ricotta & Honey”
One of our particular passions is fresh goat cheese. Whenever we put together a cheese plate, we always include one or more chèvres. But for people who don’t like chèvre and want something more unusual than a plate of cheeses, here’s a good-looking option for buffets and parties. This recipe uses cheddar and cream cheese,…
Continue reading “TIP OF THE DAY: Marinated Cheese”
Denny’s Fried Cheese Melt. Photo courtesy Denny’s. We love the way it looks: It’s fun food. It belongs on a list of grilled cheese sandwich ideas. But this sandwich is not so much fun, after all. It was a dubious winner of a 2011 Xtreme Eating Award, bestowed by the Center for Science in…
Continue reading “FOOD FUN: A “Double” Grilled Cheese Sandwich”
“Now shmear this!” says Hannah Kaminsky, one of our favorite food writer/photographers, about today’s tip: gourmet cream cheese balls. Hannah focuses on vegan cooking and baking, but everyone will find her recipes to be simply delicious. They’re a boon for people who are kosher, lactose-intolerant or simply cutting back on cholesterol. The recipe below can…
Continue reading “RECIPE: Cream Cheese Cheese Balls At Brunch”
