'cheddar cheese' on Serious Eats

Squash Casserole from 'Mastering the Art of Southern Cooking'

Squash casserole is an enduring favorite at Southern potlucks. I know that I ate plenty of the stuff growing up, but it was mostly because the flavor of the squash was covered up by ungodly amounts of cheese and butter. These days, I prefer actually tasting my vegetables. Luckily, Nathalie Dupree's version in Mastering the Art of Southern Cooking contains enough squash, onion, and peppers to taste more of summer produce than bulk cheese. More

Squash Casserole from 'Mastering the Art of Southern Cooking'

Squash casserole is an enduring favorite at Southern potlucks. I know that I ate plenty of the stuff growing up, but it was mostly because the flavor of the squash was covered up by ungodly amounts of cheese and butter. These days, I prefer actually tasting my vegetables. Luckily, Nathalie Dupree's version in Mastering the Art of Southern Cooking contains enough squash, onion, and peppers to taste more of summer produce than bulk cheese. More

Henry's Cheese Spread from 'The Lee Bros. Charleston Kitchen'

The ingredient list for Matt and Ted Lee's cheese spread reads almost like a 2nd grader's cafeteria prank. Cheese, ketchup, worcestershire, horseradish, Tabasco, and beer—how could that taste good? Yet this recipe, from their new cookbook The Lee Bros. Charleston Kitchen, is one of those magical recipes that just works. The balance of tart, spicy, sweet, and malty is totally on point, making for a dip so multilayered that it's impossible to stop eating. More

Henry's Cheese Spread from 'The Lee Bros. Charleston Kitchen'

The ingredient list for Matt and Ted Lee's cheese spread reads almost like a 2nd grader's cafeteria prank. Cheese, ketchup, worcestershire, horseradish, Tabasco, and beer—how could that taste good? Yet this recipe, from their new cookbook The Lee Bros. Charleston Kitchen, is one of those magical recipes that just works. The balance of tart, spicy, sweet, and malty is totally on point, making for a dip so multilayered that it's impossible to stop eating. More

Poll: Yellow Cheese on Pizza - Way or No Way?

A few new places have popped up in Richmond [Virginia]. One puts cheddar on its quattro formaggi, and the other puts American cheese on its. What's up with that? I'm no pizza purist, but there is just something weird and wrong about yellow cheese on a pizza. I don't know, maybe on a taco pizza? Maybe.

What do Slicers think? » More

A Phenomenal Inexpensive Cheese (for Super Bowl Nachos and Anything Else)

I love artisanal farmstead cheeses as much as anybody, and though I appreciate and understand that said cheesemakers do not get rich off their endeavors, sometimes I don't feel like springing for a piece of Vermont Shepherd's or Cato Corner's cheese that costs over $20 a pound. So I am thrilled to report that I have just tasted a truly delicious, less expensive ($11.96 a pound) cheese, Butler's Rothbury Red. If you like cheddar cheese in general, and raw milk cheddar in particular, you will love this cheese. Here is what Fairway Market cheesemonger supreme Steve Jenkins wrote about Rothbury Red on its wrapper:... More

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