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In the South, cheese straws and biscuits are de rigueur for entertaining; elsewhere they are a popular cocktail snack—or simply great with a beer. Mamie’s Famous Cheese Wafers, which claims to be the first slice-and-bake hors d’oeuvre, is a real find. A peppery cheese biscuit, it keeps in the freezer until you have guests, then…
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The pomegranate has sure been one busy fruit as of late. It has been cropping up in everything we’ve been eating—sorbet, salad, chicken, etc. This versatile fruit is definitely becoming a staple in the American diet, no doubt due to its health benefits. There is significant research to suggest that the antioxidants in pomegranates may…
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We taste a lot of great food in our line of work. Sometimes we feel honored to taste. Such are the six brownie flavors of Ruby et Violette. Ruby et Violette’s chocolate chunk cookies were a Top Pick Of The Week in 2005. Since then, the original owner retired and three energetic young sisters bought…
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Cheese is an infinitely versatile and delicious foodstuff. Its many varieties can be used as an ingredient, an after-dinner treat—even the main focus of a meal. Every cheese complements its own range of other foods as well. Here, we present six summery recipes, developed by master chefs across the country and presented by master American…
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You can make almost anything with beer—from bread to ice cream to some of these more obvious beer recipes, compliments of Gordon Biersch. These recipes are made Gordon Biersch Marzenwith Märzen or Märzenbier, an amber-red (auburn), smooth, mildly sweet, Vienna-style lager with a malty aroma. It originated in Bavaria where it was originally brewed in…
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