Serious Eats
Come on in 'The Kitchn'
This week The Kitchn looks at classy doilies for cakes, in case you needed another reason to eat that delicious slice.
Also on The Kitchn, a discussion of American wines for the Fourth, jalapeño pepper recipes, indigenous New England flavors and how cheese ages in the Vermont cellars of Jasper Hill Farm.
- July 4th Celebrations: The Importance of American Wines: Globally speaking, America is new to the wine scene but has quickly become the world's largest market by value. So embrace these home-grown reds and whites (sorry, no blues) at the weekend barbecues.
- Good Question: What Do I Do With A Basket of Jalapeños?: Since it's hard to say no to a cheap bundle of jalapeños, maximize the green guy with these recipes. Grill them, stuff them with chorizo, or add them to a cornbread batter.
- The Flavors of New England: Given the annual chilly weather, New England only sees a brief growing season. Check out what "locavore" Puritan settlers used to eat under these conditions.
- The Cheesemonger: The Cellars at Jasper Hill: Read how Mateo Kehler behind Jasper Hill Farm is changing the face of American small-scale cheese production.