Chef Terrance Brennan of the fromagerie and bistro Artisanal stirred a pot of melted cheese on the Early Show this morning, plugging the hands-on Valentine's Day treat. Some Serious Eaters watching were bewildered by his pronunciation of gouda. ("Gowda") As... More
"You're stuck on a desert island with only three cheeses. What are they and why would you pick them?"... "I hate this question! I think my answer would change every week. This week, it would be Twig Wheel, a pungent... More
Meeting up with friends for food and drinks in the city always seems to end with me bemoaning the state of my ATM balance the next morning. Last weekend, my solution to going out without going broke was to skip... More
A good, bountiful cheese counter at a store like Fairway can sometimes produce cheese-choosing rigamortis, as there are just too many cheeses to choose from. So it's easy to end up with cheeses you know and love. Lately I've been... More
When I brought my great white apricots to my friends on the east end of Long Island I also brought out some sensational cheeses, a wonderful, crusty loaf of bread, and some lomo, cured Spanish pork loin that is so... More
I started thinking about this last week. Everyone loves the idea of a good, cheap neighborhood Italian restaurant, and we all like to believe we have one in our midst. But most often the neighborhood Italian restaurant we claim as... More
My friend John T. Edge was in town last weekend, and after a walking brunch in Chinatown (less than stellar dim sum at Jin Fong, great ribs at Big Wong and exceptional soup dumplings at Goodie's) we wandered into... More
Someone e-mailed me asking about the expiration date on the Point Reyes blue cheese I raved about the other day. The package I currently have in my fridge (which I bought two days ago) has an expiration date of October... More
