When life gives you lemons, make lemonade. Or at least that’s how the saying goes, but we believe that there are more ways to make use of lemons than just making lemonade. Really step into the spring mood with this soft, buttery lemon loaf recipe that’s suitable for breakfast, a midday snack with a cup of tea…
Parmesan Crisps With Salmon Caviar
Totally addictive both to eat and to make, these crisps are also great to use as a garnish for soups and as an alternative to croutons in salads. They’re quite salty, and baking the cheese brings out its pungency, so a little sour cream helps balance out the strong flavors. Makes about 20 2 cups…
How to Build a Healthy Cheese Board
Christmas Eve is a great time to slow down and relax a bit during the hustle and bustle of the season. For me, it signals the end of the pre-Christmas rushing around, and really kicks off the holidays. I often have at least four big dinners with my various extended families, so I like to…
A Taste of the Alps: How to Throw Your Own Fondue Party at Home
When the rural inhabitants of Swiss and French mountainous villages devised a warming winter dish incorporating their local cheese and white wine, little did they know it would become an international dinner party hit. It’s no wonder why this dish has crossed borders. During the cold and dark months, it’s universally appealing to hunker down…
Real Greek Feta: ‘Food of the Gods’
Even before I leave for Greece, I am dreaming of the first meal I will have there. I know exactly what it will be: A Greek salad. It is something I make at home in London regularly, and something I often order in restaurants, yet however proficient those efforts are, the lettuce is never as…
Air Fryer Grilled Cheese Sandwiches Are Golden, Gooey, and Absolutely Foolproof
Anyone else grow up heating bread and cheese in the microwave on unsupervised afternoons at home? The results were always terrible, with mushy bread and melted cheese that got everywhere—but hey, you had a hot cheese sandwich to hold you over until dinnertime, and you didn’t have to turn on the stove. Thinking back on…
Parmesan Soup
I first tried this parmesan soup at Chez Nous restaurant in Charleston, South Carolina, and was immediately in awe. This is my version, which has since become a go-to soup for dinners at home, and a trusty addition to my entertaining repertoire. The original is served with lardons and garlic croutons. But as I can’t…
Transforming Ricotta: Just Whip It
I am a little late to the ricotta party. For a long while, this Italian whey cheese has been relegated solely to lasagnas and other filled pasta dishes. Aside from that, ricotta has not played a role in much of my cooking. This is likely due to unfortunate first impressions, the ho-hum results of part-skim…
Mozzarella in Carrozza (Fried Mozzarella Sandwiches) With Anchovies
Anchovies and mozzarella are a perfect match. Tear up fresh mozzarella balls into bite-sized morsels and mix them with slices of ripe tomatoes. Add a few anchovy fillets, some fresh basil, and a drizzle of your best extra-virgin olive oil to make a spectacular salad. In Roman cuisine, an anchovy fillet is often smuggled into…
Cheddar From Cheddar: Meet the Cheesemaking Couple Who Brought a World-Famous Cheese Back to Its Home
In their small riverside dairy, cheerful cheesemakers Katherine and John Spencer are unlikely standard bearers for one of the world’s oldest food processes. The couple are the last cheesemakers in their village—which wouldn’t be very remarkable if that village wasn’t called Cheddar. Among the leafy lanes and rolling farmland of Somerset, in England’s rural West…
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