Where do you even begin when it comes to fancy cheeses? Which are mild, and which are stinky? Which will melt well on my burger and which is better appreciated off a cheeseboard with a smear of good honey? And when the heck did generic "blue cheese" expand into 38 different varieties*? These are some of the questions cheese virgins might experience their first time in the shop, but never fear! Everyone has to start somewhere, and you've come to the right place.
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The aroma of apple and spice is torture for my neighbors, but when dinner guests come by, they take a whiff at the door and all their troubles melt away. Mulling apple cider is one of those domestic activities that makes a house (or a low-rent New York apartment) a home. Here are my five tips to building a better brew.
Want to up the ante on your cheese plate? Pick cheeses that will complement the beverages you're serving. Here are a few choices that will be delicious with whatever you and your guests choose to drink.
We've all experienced dry turkey. The kind that's just bad enough, you wonder why the pilgrims didn't eat prime rib during that first fall. The solution? Brining. And here's why.