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Our favorite cheese course: four different goat cheeses. Photo courtesy Payard.com. What’s your cheese passion? Are you singing the blues? Do you clamor for Cheddar? Do you pine for Parmigiano-Reggiano? We have a passion for goat cheese (chèvre). While variety may be the spice of life, nothing makes us happier at the dinner table…
Continue reading “TIP OF THE DAY: Your Best Cheese Plate Passion”
[1] Quark can be eaten like yogurt or used as a bread spread and in recipes (photo © Vermont Creamery). [2] Pancakes with savory garnish: quark cheese and marinated cherry tomatoes (photo © Wisconsin Cheese). If you like yogurt—or even if you don’t—try quark cheese. It’s smooth and creamy like Greek yogurt or sour…
Continue reading “What Is Quark Cheese? A Creamy, Slightly Tart Fresh Cheese”
Salad with a creamy, fresh goat cheese crottin, halved. Photo courtesy Vermont Creamery, one of America’s greatest producers of goat cheese. Read our review. Whenever we see a goat cheese salad on a menu (chèvre is the French word), we order it. Typically served with mesclun or frisée, sometime with beets, sometime with toasted…
Continue reading “TIP OF THE DAY: Salad With Goat Cheese”
There are many foods that send a shudder up the spine of a food writer and educator. They tend to be truly inferior products, both nutritionally and taste-wise; but the American palate has become so accustomed to them that people have no desire to experience something better. At the top of our shudder list: processed…
Continue reading “TIP OF THE DAY: The Better “American Cheese” Alternative”
[1] A classic Italian frittata (recipe below) (photo © National Potato Board). Omelets and frittatas seem like leisurely brunch or lunch fare. But don’t hesitate to serve them for dinner. An hearty egg dish with a large salad is a tasty and nutritious meal at any time of the day. Vegetable fillings (see the…
Continue reading “Omelets & Frittatas Difference, Plus A Multi-Veggie Recipe”
