'pumpernickel' on Serious Eats

Limburger Mac and Cheese from 'Di Bruno Bros. House of Cheese'

Limburger cheese carries with it many false assumptions and wrinkled noses. It is often avoided based on reputation alone. But Limburger fans know that if you're willing to get past its strong odor, you'll be greeted with a soft grassy cheese with background notes of funky mushrooms. Such fans will often be seen eating Limburger on sandwiches with onions or sardines, but a much better use is in Tenaya Darlington's Limburger mac and cheese from Di Bruno Bros. House of Cheese. More

Richard Blais's Barely Smoked Salmon with Pumpernickel-Avocado-Egg Salsa and 'Everything Bagel' Vinaigrette

Blais's Barely Smoked Salmon with Pumpernickel-Avocado-Egg Salsa and "Everything Bagel" Vinaigrette takes a deli staple, bagel and lox, and upends its style in a decidedly refined form. The anchor is a small fillet of salmon, smoked for only five minutes. This leaves the fish almost raw with a faint whiff of smoke. The bagel appears crumbled and crunchy in a "salsa" like assemblage with avocado and peeled cherry tomatoes. Capers, red onion, and egg also show up, along with the "everything bagel" seeds and spices present in the vinaigrette. It makes for a beautiful plate, unfamiliar in appearance, but comforting in flavor. More

Cheddar Ale Soup with Pumpernickel Toast from 'Stewed'

Mention cheese soup, and my mind immediately goes towards the neon orange cans of condensed Campbell's stuck between the chicken noodle and bean with bacon in the middle of the grocery store. But for Dave Becker, cheese is just another way to dress up soups in his new book Stewed. Instead of attempting to incorporate cheese directly into his Cheddar Ale Soup, he melts it on top a la French Onion. Oh, and that soup base? It's made up of beer. Yes, beer. More

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