Making mozzarella at home is ridiculously easy, especially if you've got Kevlar hands. Mozzarella is a pasta-filata style of cheese which involves hand-stretching hot curds into pliable strands. Like pulling bread dough, the point is to manipulate it just enough to improve elasticity, but not so much as to toughen the thing. More
Note: Want to know all about homemade ricotta?: Check it out here.... More
This easy (no wait, ridiculously easy) recipe doesn't require rennet or a backyard farm. All you need is goat's milk, lemon juice, cheesecloth, a candy thermometer and some herbs. Bam. You are a cheesemaker. More
Welsh rarebit, on toast, broiled. [Photograph: adactio on Flickr] I have a confession to make. In my 26 years, I have never watched a Super Bowl. Heck, I've never even sat through an entire football game. So my position as... More
Who puts Velveeta in fudge? Paula Deen, y'all! We tried out the recipe and guess what, Paula didn't let us down. Velveeta isn't just for nachos anymore. More
[Photographs: Kerry Saretsky] I have a New Year tradition. A bottle of champagne and truffles. I have both every year—I think it brings good fortune to have fortunate food on the first of the year. This year, it will be... More
[Photo: Robin Bellinger] Gougères look impressive, but are secretly easy to make. Small ones are usually served as a nibble before dinner (ideally with champagne), but San Francisco's Tartine puts supersized ones out in the morning because they make a... More
[Photographs: Kerry Saretsky] Previously Quatre Épices Poussins Under a Brick » All French in a Flash recipes » Quiche is like a great pair of jeans: There is no time when either is inappropriate. These days, jeans will get you... More
"These suckers are cheesy, greasy, and spicy: that perfect trifecta." [Photographs: Nick Kindelsperger] Kimchi plus melted cheese and tortillas—this shouldn't work. It doesn't even sound that appealing. I told fellow Dinner Tonight contributor Blake about this recipe and he looked... More
