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From Serious Eats

13 Cheeses Everyone Should Know

Nice -- a variety of milks and textures. But I agree with BrettW. Monterey Yack?

MadameFromage at 1:22PM on 10/12/11

From Sweets

Cakespy: Smearcase

Hmmm, intriguing. There's a cheese of the same name. This must be a dessert based on it? Thanks for the post.

MadameFromage at 10:09PM on 09/19/11

From Recipes

Time for a Drink: Buck's Fizz

I wonder if you could use blood oranges. Or the juice of Ugli fruit -- do you know of any cocktails that incorporate this zesty little planet?

MadameFromage at 4:36PM on 03/01/10

From Serious Eats

The Food Lab: Fresh Ricotta in Five Minutes or Less

Yay, this is so useful. I've been wanting to make this myself, but I've never read a recipe that's this thorough...and inspiring. Thanks for the great pics.

MadameFromage at 4:34PM on 03/01/10

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Pickled Seckel Pears

Posted by Marisa McClellan, September 27, 2011 at 2:25 PM

From Serious Eats

The Serious Eats Guide to Food Photography

Posted by J. Kenji López-Alt, April 25, 2011 at 9:00 AM

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From Serious Eats

13 Cheeses Everyone Should Know

Nice -- a variety of milks and textures. But I agree with BrettW. Monterey Yack?

MadameFromage at 1:22PM on 10/12/11

From Sweets

Cakespy: Smearcase

Hmmm, intriguing. There's a cheese of the same name. This must be a dessert based on it? Thanks for the post.

MadameFromage at 10:09PM on 09/19/11

From Recipes

Time for a Drink: Buck's Fizz

I wonder if you could use blood oranges. Or the juice of Ugli fruit -- do you know of any cocktails that incorporate this zesty little planet?

MadameFromage at 4:36PM on 03/01/10

From Serious Eats

The Food Lab: Fresh Ricotta in Five Minutes or Less

Yay, this is so useful. I've been wanting to make this myself, but I've never read a recipe that's this thorough...and inspiring. Thanks for the great pics.

MadameFromage at 4:34PM on 03/01/10

From Serious Eats

How to Wrap and Store Cheese

This is so helpful. I've read so much conflicting info on how to wrap cheese -- including foil, etc. -- but this makes great sense. I'm headed home to rewrap a bunch o cheese.

MadameFromage at 3:40PM on 02/02/10

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From Recipes

Pickled Seckel Pears

Posted by Marisa McClellan, September 27, 2011 at 2:25 PM

From Serious Eats

The Serious Eats Guide to Food Photography

Posted by J. Kenji López-Alt, April 25, 2011 at 9:00 AM

See more favorites by MadameFromage »

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