As I bit into the soft ciabatta, I was struck by the utter savory meatiness of the halloumi cheese. The texture was not melty or stringy, but
quite firm and a bit squeaky, much like the cheese curds found in Montreal's poutine.
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Editor's note: I don't know how things work at your office, but around this time of day, our collective sweet tooth starts acting up at Serious Eats HQ. Enter Sugar Rush. Every afternoon, we'll point you to something sweet—so you...
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