We thought we would put together some of our favorite foods that deliver a similar taste/texture to cheese and other dairy.
Remember quiche? Sure, you remember the long-ago craze, the mockery, even the New Yorker cartoons. But do you remember the thing itself? Although it's still served in plenty of restaurants, it doesn't figure on my gastro-map as prominently as it used to.
Your move, Cinnabon.
We can take milk, or leave it. Take milk fat, or leave that. Either way, we can have a good diet of wholesome foods in sensible combinations -- or not. But either way, we need to take seriously the reverberations of our dietary choices across the landscape of a shrinking planet, and the legacy of kindness or cruelty by which history will be invited to judge us.
It's no big surprise that someone untrained in research methods would tell us all what the research really means and why the scientists on this committee -- all trained to do research and interpret it -- are just a bunch of hacks. But that the New York Times would allocate its imprimatur and rarefied real estate to an infomercial masquerading as an Op-Ed is a lamentably disappointing surprise.
Some washed-rind cheeses are rubbed with a simple brine, but others are actually bathed in booze.
There is something really harsh about the beginning of a new year. We all need something to look forward to. Are you ready to get out of town? While you may not be able to take time off from work, there's always the weekend. Hop in the car, put on your favorite music playlist and drive.
You don't have to splurge to get some amazing cheeses.
It's a good time to be obsessed with cheese.
This Hanky Panky recipe is a staple at our family functions. Late at night, after dinner has been eaten, dessert has been demolished, my mom always brings out a hot plate of hanky pankies. Always.
You can plan ahead for the mind-crushing aftermath of all your bad decisions with brunch.
Cheesy, filling, and easy and fun to prepare, it's one of those foods that almost everybody likes.
I was delighted to see grilled guinea fowl with parsnip puree, barley, smoked lardoons and a dried grape sauce.
I think you're going to love the traditional chicken Parmesan flavors in this recipe, especially because it's so much easier than frying chicken!
The recipe is more greens than grain, but you can change the greens to quinoa ratio for a heartier dish.
We've got the story of how those delectable logs of goat cheese get made.
If I had to choose just one food group to eat for the rest of my life, it would be dip. You know, if dip were a food group.