Have you ever been so desperate for dessert that it became an obsession?
It's just like eating a Monte Cristo sandwich in a tempting, pull-apart, melty, cheesy, oh so irresistible loaf of bread.
Most of the country is smack dab in the middle of a cold winter. That means we are craving comfort foods, soups, and hearty dishes. Grilling burgers...
The evidence continues to accrue -- with almost surprising frequency -- that we should, indeed, eat less meat, butter, and cheese (before we even factor in the environmental considerations, which frankly we should do). We just shouldn't replace them with donuts, Snackwells and soda.
If we ban artisinal and traditional food practices like wood board aging on the grounds that they're not sanitary, the only foods we'll be left with are the processed ones.
Apparently the issue began when the Center for Food Safety and Applied Nutrition (CFSAN), a branch of the FDA, sent a letter to the New York State Department of Agriculture and Markets' Division of Milk Control and Dairy Services.
As we clinked glasses of Nero d'Avola and gobbled salty, gooey ricotta and crumbly pecorino atop crusty bread, we agreed somewhere in the world it was happy hour.
Creating high-quality, appetizing-looking, realistic, and publishable photos of food is never, ever that simple.
Sometimes simple is best, and you can't get much more simple than this.
Go ahead, eat more meat, butter and cheese. Let me know how it turns out for you. I certainly won't be joining you, despite the current popularity of the proposition.
The day has finally come where there is no need to choose between both. This time, you can have the best of both worlds.
Skip the grocery store -- this spring, we're making our mascarpone at home.
The U.S. government plays both sides of the obesity street -- admonishing people to eat right while pushing the foods that make them fat -- because of the USDA's double mission of protecting the nation's health and protecting the health of the nation's farmers.
A column entitled "The Questionable Link Between Saturated Fat and Heart Disease" appeared in the Wall Street Journal on Saturday. To spare you any guessing about where this is headed, I'll tell you right away: the column itself was pretty darn questionable.
Of course, as soon as you think of France, you think of cheese.
I've learned that sustainability needn't be overly expensive or cost prohibitive. And best of all, I've learned that I've only scratched the surface of the green cheese movement.
If there were a Mt. Rushmore of Georgian dishes, khinkali would be George Washington.