It looks like a pizza, it cooks like a pizza, but don't make the mistake of actually thinking it's a pizza. Tarte flambée, the Alsatian flatbread topped with fromage blanc (a fresh, tart, spreadable cheese), thinly sliced raw onions and bacon, is as Franco-Germanic in flavor as can be. Here we look at two ways to make it: the classic way on bread or pizza dough rolled very thinly, and the bar-style pizza way, on a flour tortilla cooked in a cast iron skillet. Both are so good we can't decide which way we like best.
Beecher's Cheese in Seattle and New York makes their signature Flagship, a Cheddar-Alpine hybrid, in full view of customers in their stores. Here's how it's done.
The Institute of Culinary Education (ICE) in New York City has helped thousands of graduates find their culinary voices. Now, the school is kicking off its first-ever scholarship challenge to empower the next generation of culinary leaders to do the same. If you're curious to know how an ICE education will help you move ahead in the food or hospitality industries, just listen to their alumni: these four innovators got their start within ICE's classrooms.
Like all classic chicken cordon bleu recipes, this dip includes chicken, Swiss cheese, and ham, but those ingredients, plus herbs, wine, and cream cheese, are reconfigured here into an indulgent crowd-pleaser.
One of the best aspects of being fully entrenched in the winter months is the advent of citrus season. Lemons, limes, pomelos, grapefruit—these bright, tart fruits are a welcome reminder of tropical things in the depths of winter. Even if it isn't sunny outside, we've got a list of 22 of our favorite citrus recipes to brighten your day.
If you're only familiar with cheap rums sold by the handle, you might think the category is pretty one-dimensional, best consumed with Coca-Cola, shot by shot or hidden under layers of fruit juice. But the truth is, rum is one of the most complex and interesting spirits, worthy of far more attention than simply mixing. Here are nine outstanding options to get you started on your sipping journey.
"If I were to say, 'Fill in the blank: Cheese and ______', most people would say 'crackers' right away. Well, beer is made from the same ingredients as crackers (plus a few extras), so to me it just makes sense to put them together," says Jesse Vallins. But of course, when it comes to beer and cheese, some matches turn out tastier than others. We asked beer pros for their general tips and a few must-try pairings.
There's a dearth of good vegan cheese alternatives out there. Some are downright abysmal with tofu-like flavor or watery, grainy interiors. Others come closer to the mark. But even the very best melting-style cheeses are a far cry from the real deal. The good news is that there are two cheese-style products I've found that are not just good-for-vegan food, but are good enough that anyone should be happy eating them.
I wanted to make a vegan chorizo recipe that doesn't just come close to regular chorizo in the flavor department, but outright nails it. I wanted a meat-free chorizo with textural contrast up the wazoo, and a chorizo that changes texture as you cook it just like its meat-based counterpart. I wanted a chorizo that is tangy, rich, and complex. In short, I wanted nothing less than the best darned meat-free chorizo around. And what I want, I get.
Most of our favorite cheeses have one thing in the common: They tend to have some age. While some cheeses are best eaten the day they're made, others take time. And mold. And the right temperature and humidity. And a bat cave to linger in until they're ready to emerge fully formed. Here's what happens in those caves when the humans aren't watching.
Cowgirl Creamery cheese could not be made anywhere else in the world and taste like it does. We went behind the scenes to learn how it happens.
I have the bad habit of letting little uneaten nubbins of cheese languish in my fridge until they're so stale there's nothing left to do but throw them out. This cheese pie (really, it's a quiche, if you want to be a stickler about accuracy) is the solution, transforming those once doomed leftover bits and giving them new life as pockets of beautiful melted cheese set in a custard base.
One of the questions I'm most frequently asked is, "What cheese do you have at home?" The honest answer is that it's rarely the newest, weirdest offering from some creamery no one's heard of. Most of the time I stick to my greatest hits list, these 10 cheeses.
Last year I reached the vegan ice cream summit: A master recipe that scoops, melts, and feels the way ice cream should, and doesn't require any stabilizers or specialty ingredients. Now I have some new flavors to show just how versatile that base really is.
A great condiment pairing elevates the flavor of cheese by contrasting its saltiness with some sugar, bringing out unexpected notes like grassiness or nuttiness, or adding textural complexity to each mouthful. It can help cut a cheese's richness with acidity or spice, or balance its funk and earthiness with sweetness. Here are six diverse condiments to make any cheese plate shine.
This easy bean appetizer takes only five minutes to prepare, but it does rely on some high quality ingredients for optimal flavor. Tender, creamy giant lima beans are worth the splurge when you're coating them with your best extra-virgin olive oil, sherry vinegar, and a pinch of smoked paprika. Celery, shallots, and garlic round out the flavor profile and add crunchy texture.
The story behind your favorite Velveeta and Ro-Tel combo.
A grilled cheese is a grilled cheese, right? I mean, it's the first meal that most of us learn how to cook at home by ourselves. It's the perfect midnight snack or soup-dipper. It's great for kids but is never turned down by an adult. It's salty, gooey, crisp, buttery, and comforting in all the right ways. But there's grilled cheese, then there's GRILLED CHEESE. Here are 20 great ways to tell the difference.
What's your night cheese? You know, the cheese you snack on before bed, or wake up in the middle of the night craving—the cheese you love so much you throw shade at whomever so much glances at it on a cheese plate? We asked ourselves that very question and came up with answers high and low—stinky, fudgy, sharp, and unapologetically trashy. Meet our spirit cheeses.
Yes, root vegetables have a reputation for being heavy and sweet, long-cooking, and, well, boring. But for a class of vegetable that spends its lifetime underground and survives conditions that most produce simply cannot endure, root vegetables could also be called winter's unsung heroes—used properly, they can be remarkably delicate, fresh-tasting, and complex. From a vibrant and crunchy shaved beet and radish salad to the creamiest, cheesiest potato gratin you'll ever meet, we've got 19 recipes to prove it.
Your ultimate guide to the best Chinese food in New York, an introduction to some of the world's best teas, and cooking wine demystified. See everything you missed this week on Serious Eats!