There are some clever vegan pasta recipes out there that approximate cheese sauces by way of blending nutritional yeast, miso, paprika, and probably a pinch of voodoo magic. The recipe calls for ¼ cup of miso paste, but I suggest that you start with 2 tablespoons and taste the sauce.
In Homer’s Odyssey, the Cyclops made goat cheese for his guests and the Romans used it as currency (the Italians still do). Today, though, many of the cheeses we eat date back only a few hundred years, including the born-the-USA “Monterey Jack.” This is story of how this cheese came to be named after the ruthlessly corrupt landowner, David Jack. In 1769, Spanish Franciscan Father Junipero Serra (whose canonization recently became the topic of some controversy) founded the first California Catholic mission in present-day San Diego.
Wisconsin is the nation’s indisputable capital of cheese, making nearly 3 billion pounds of the stuff last year and accounting for more than 25 percent of the nation’s total cheese production. Perhaps unsurprisingly, criminals just can’t resist taking a bite out of such a lucrative market: Dairy-loving thieves in Germantown, Wisc. nabbed a refrigerated tractor-trailer loaded down with $70,000 worth of cheese on Friday, the Milwaukee Wisconsin Journal Sentinel reported. The heist took place at D&G Transportation, a Germantown-based trucking company that handles nationwide freight for the food industry.
This week, we’re spotlighting recipes from Winter Cabin Cooking: Dumplings, Fondue, Strudel, Glühwein, and Other Fireside Feasts by Lizzie Kamenetzky, a British food stylist and writer and a former food editor for the U.K. food magazine, delicious. Try making the recipe at home and let us know what you think! This is an Austrian version of macaroni cheese that translates as ‘little cheese sparrows.’
Baked mac and cheese is pretty much the ultimate comfort food on a frigid day. Whether you spice it up with pimentos, bake it with winter veggies like squash, Swiss chard and peas, top off some pizza with it (really!) or try a vegan version, these warming dishes are sure to hit the spot.
If there ever was a fake food holiday that we are going to happily celebrate, it’s National Cheese Lovers Day. While we hardly need convincing that cheese is delicious and awesome, it’s nice to see our favorite food group get its due. Cheese is such a staple of the American diet — what’s more American than a grilled cheese? Every day is National Cheese Day in our book.
Comfort food in a big ol’ casserole dish: These cheesy, creamy mashed potatoes are exactly the satisfying dish you want to scoop up when it’s chilly outside. To add extra “buttery” flavor — without a drizzle of real butter — look for Yukon Gold potatoes, which naturally cook up to a creamy texture. Sharp cheddar and lower-fat cream cheese provide savory richness.
Yahoo Food is proud to partner with Barnraiser, a crowd-funding site which features entrepreneurs in the farm and food business looking to expand their businesses. Yahoo Food will feature a project each week, as well as the personal stories of these small business owners. Audrey and her late husband Craig dreamt of raising Italian water buffalo and becoming the only Americans currently making authentic, artisan buffalo mozzarella at Ramini Mozzarella in Tomales Bay, in northern California. They love animals and wanted to spend their days with these amazing, exotic creatures.
Many chefs speak in hushed tones of American cheese’s essentialness when it comes to topping burgers, there’s undoubtedly been a shift in public perception. So when did we all become such snobs? When did this happen? Turns out the tide’s been turning on American cheese for quite awhile.
Diana Yen is the cookbook author and food stylist behind The Jewels of New York. She shares with us her tips on how to throw together a festive cheese platter for your next holiday party.
One bite of mozzarella in carrozza and you won’t be able to think of anything else except that string of cheese that only gets longer as you pull the sandwich away from your mouth.
Gif: Samantha Bolton On Thanksgiving Day, chances are you’ll be busy prepping your casseroles and cooking your turkey, while your Thanksgiving guests, smelling the amazing aroma from your kitchen, feel pangs of hunger. Satiate their hunger with this easy and beautiful baked cheese appetizer: it’s simple yet impressive, and gives classic cheese and crackers appetizer a colorful facelift. Baked Cheese with Fresh Figs and Pears 1 wheel of Camembert or Brie cheese 2 seckel pears 2 figs, destemmed 1/8th cup pomegranate seeds 3 tablespoons honey crackers or slice bread, for serving Preheat oven to 350°F. Place cheese on a baking sheet with a lip.
This week, we’re spotlighting recipes from Cooking Like a Master Chef: 100 Recipes to Make the Everyday Extraordinary by Graham Elliot (Atria Books). Elliot oversees Graham Elliot Bistro in Chicago and stars on Fox’s popular culinary competition shows, MasterChef and MasterChef Junior. Cheddar Cheese Risotto (Photograph by Anthony Tahlier) By Graham Elliot Cheddar Cheese Risotto Serves 4 to 6 Prep Time: About 35 minutes, plus drying and resting Cooking Time: About 1 hour Aww, Yeah. This is a fun rice dish that was inspired by a road trip through Wisconsin.
Parmesan may be a real heartbreaker in the grocery store, and unfortunately there really aren’t substitutes that are fit to shine its shoes.
American pizza was unacceptable to Austrian-born chef Wolfgang Puck before he opened his famed Spago restaurant. “One of the things I couldn’t find anywhere was a good pizza,” he declares. I never liked them.” But in this video for new Yahoo Food partner Lucky Peach, Puck demonstrates how to make Spago’s popular barbecue chicken pizza with homemade dough, spicy jalapeño pepper slices, and roasted chicken dressed in barbecue sauce. The chef likes a mix of mozzarella and fontina cheeses for his chicken pie, and finishes it with a sprinkle of goat cheese. “The goat cheese has a little acidity and gives a little tanginess to our pizza,” Puck says. If you’re not using homemade barbecue sauce, Puck says KC Masterpiece makes the best store-bought variety. “I don’t get paid by them, but I still like it,” he says. Finish your pie with a bit of olive oil and herbs, and the world finally has decent pizza, according to Chef Puck. “But it all started at Spago.” Check out the recipe for Wolfgang Puck’s barbecue chicken pizza here.
I was really upset to not get an invite to Givenchy’s epic New York show, but I’m actually depressed that I didn’t attend Fromage Fashion Week, the most incredible meeting of my two loves in life: clothes and cheese. Held on Sunday ahead of Paris Fashion Week, the festival of fashion and gastronomy drew a crowd of around 500 as models hit red carpet-lined rues wearing dresses designed by Geoffrey Mignot. The women, including a beauty queen, some actresses, a journalist, and a few athletes, were clad in intricately made pieces with sheer, feathers, fur, fringe, beading, and other standout details. But the accessories were the best part as each catwalker carried her own wheel, chunk, or plate of cheese in place of a clutch or bag.
What do you get when you mix National Cheeseburger Day with four expert Vermont cheesemongers? You get a whole lot of awesome, is what—the sorts of unique combos that will make you totally re-think your go-to orange American slice or fat, doesn’t-melt-so-well hunk of cheddar.
These cheesy animal appetizers are almost too cute to eat! Perfect for kid’s parties or whimsical cocktail soirees, they’ll bring a smile to everyone’s face.
One ricotta recipe can morph into a million flavors. You can steep herbs in the mixture as it’s heating up, whip honey into it after it’s strained, or swirl in jam just before serving.
Though good with any fresh vegetable, this sharp, creamy feta dip, smoothed with a little buttermilk, is exceptional with crisp spring radishes.
The first time I ate pimento cheese (or pimiento, as some spell it) was as a child at my grandmother’s house in New Jersey. It came in a small glass jar and was a milky-peach color similar to that of a St. Joseph baby aspirin. To my family, this was a pimento cheese sandwich. Many Southern road trips later, I learned that what my grandmother served was NOT pimento cheese.