The Magazine of Tasteful Living!
The concept for Arcata,CA-based Cypress Grove Cheese’s Purple Haze fresh goat chèvre, which garnered first place at the American Cheese Society’s competition last year, came to the company’s founder Mary Keehn as she gazed out her kitchen window deep in thought about how to create a cheese with fennel pollen
For man of us, winter means repeatedly putting on and taking off parkas, scarves, hats and gloves as a barrier to the damp and frigid temperatures. That irksome chore, coupled with shoveling snow and other cold weather activities, can build up quite an appetite. You crave hearty fare to keep
Sleek bottles with elegant labels are claiming more and more space on the shelves of supermarket dairy sections, a response to the heightened passion for foods with healthy attributes. Many are not aware that kefir, though generally presented in thoroughly modern attire, has hundreds of years of street cred. This
As a child growing up in India, Jaidesh Sethi remembers begging his mother and grandmother every day to make him lassi, a cool, refreshing yogurt drink flavored with fruit and spices.
The central markets in spain’s rural countryside begin at the same time each day. Around 7 a.m., the sun makes quick work of drying the dew off the wild oregano, bringing with it a dusty heat that coats the thistles. Vendors bend the hinges of folding tables and erect tents
Rory Stamp of Burling, VT’S Dedalus Wine Shop describes his preparation for the 2018 Cheesemonger Invitational as “a lot of work,” but when speaking with him, his dedication to the craft and passion for cheese become quite evident, bordering on the heroic in this cut-throat competition.
When people think about seasonal eating, fruits and vegetables are the first foods that spring to mind. There’s a world of difference between the plump ripe tomato plucked from the vine in July and the pale anemic import offered at the supermarket in the depths of winter. There are other
Some would say that biting into a sweet, sticky, squishy fig has been a gastronomic pleasure since the beginning of time. Fig trees purportedly shaded Adam and Eve and provided them with their first hint of clothing. Archaeologists have found fig branches next to human remains that date from more
We don’t have to tell you that Mozzarella di Bufala is a miraculous food. One bite of its milky, sweet, pure, gooey, silky perfection is all it takes to convert chefs, diners, consumers and foodies.
About a 45-minute drive west of Philadelphia or a little more than two hours from New York’s Penn Station by Amtrak, the hamlet of Downingtown, PA, along with nearby villages, is a gemlike enclave in western Chester County. Seemingly worlds away from the hustle of metropolitan life, the rolling hills
One of the more interesting aspects of living in Bra, Italy is the food. You might call it a gastronomic microclimate – the Braidese are accustomed to a certain quality of cuisine. There are supermarkets, yes and even discount stores; it’s hard to avoid them; yet this small provincial town
In Delphine Carles’ first memories of Roquefort cheese, she’s following her father around a drafty limestone cave, one of the many that naturally occur in the rugged, dolomitic rock of France’s Mont Combalou. At 1,970 feet above sea level in the country’s southern Massif Central, this intricate network of caverns
