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Four Pacific Northwest Cheeses Fit for a King (or Queen)

Serious Cheese Stephanie Stiavetti 9 comments

If you weren't aware that Oregon is a state to be reckoned with on the dairy front, let me shake you from your slumber with four sublime cheeses from the Beaver State. More

What Are Your Favorite Italian Markets?

New York Erin Zimmer 4 comments

Sausage at Salumeria Biellese. Photograph by Robyn Lee From the homemade sopressata at Faicco’s Pork Store to the freshly rolled papardelle at Raffetto's, the city has a great selection of Italian markets. Robert Sietsema lists eight of the best... More

How to Make the Best Cheese Plate Ever

Serious Cheese Jamie Forrest 8 comments

Photograph courtesy of Cheeses of France Cheese plates are a great, easy thing to serve at a dinner party. How hard is it to unwrap a bunch of cheeses and throw them on a wooden board? They work well before or after the meal, and allow the host to impress guests with some funky, novel flavors. While picking out cheeses can be overwhelming, try picking out four to five that work well together. Here are some suggestions for constructing an amazing cheese plate. Something Old, Something New The old adage applies well to cheese plates. It works best if you vary them by texture, age, milk type, and manufacturer. For instance, your plate could include a soft fresh goat... More

Jersey Dispatch: Piccolo´s Gastronomia Italiana

New York BrianYarvin 1 comment

While almost every other Italian store in the state has converted (with varying degrees of success) to a deli or takeout shop, Franco Piccolo has kept his place focused on what actual Italians actually need to make the food of their homeland. More

What's the Best Cheese for Cheeseburgers?

A Hamburger Today Jamie Forrest 52 comments

Processed cheese melts beautifully on this cheeseburger from In-N-Out. On the 4th of July, we Americans don't merely celebrate our country's independence from the British Empire—we also pay our humble respects to that most American of comfort foods: the... More

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