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Bring some retro glamour to your entertaining game with this easy recipe.
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When I was growing up, our nibbles were most often the cheese straws made by my grandfather, whom I called Dede. Dede was a tall, strapping man who knew the secret of a long, happy marriage to his iron-willed wife. As he put it, his blue eyes twinkling, he always got in the last word: “Yes, beloved.” Dede would layer his cheese straws in a tin lined with sheets of butter-stained waxed paper smelling of sharp cheese and peppery cayenne. Everyone loves these cheese straws—I once caught a party guest stuffing his pockets with them. A cookie press is needed to make these savory crackers. I prefer the version that resembles a caulking gun, although a turn-crank one will do. Some hard-core cheese straw makers invest in the electric version!
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Seared broccoli rabe and broccolini get dressed in a dairy-free, umami-jacked dressing and topped with crisp and nutty cornbread.
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This savory babka is braided with a whole head of garlic, fresh parsley, and salty Parmesan.
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I love cheese! I would eat a piece of Cheddar cheese over a piece of chocolate cake any day. That probably makes me a little weird, but if you love cheese like I do, you’ll love these cheese straws. My mom used to make them for baby showers and wedding receptions. In 1991, the year my career started to really take off, she made them for me to give as Christmas gifts to everyone who had been so supportive. We laughed about how these cheesy treats were baked in a small kitchen in Monticello, Georgia, and ended up on the desks of some of the biggest movers and shakers in Nashville.
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techniques
Food stylist Rhoda Boone discusses what's in her professional toolkit, from salts, scissors, and spoons to Evian misters, Q-Tips, and even Windex
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Here's a DIY version of the flavored, spreadable Gournay cheese originally from France.
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Whether mild, rich, creamy, grassy, or nutty, the secret to making the ultimate cheese board is, well, the cheese. Paired with gooey, sweet, salty, citric, and refreshing accompaniments, the variety of flavors offers a taste for everyone. Try this arrangement to make your next occasion magnifique.
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Over the years, workshop chefs have devised many memorable hors d’oeuvres with chèvre because of Cakebread’s long friendship with two wine-country goat cheese producers: Laura Chenel and Skyhill. This one-bite appetizer, featuring soft herbed goat cheese spread on a potato slice with a dollop of tapenade, comes from chef Pascal Olhats, who prepared it during the 1993 Workshop. If you have a small food processor, you can halve the tapenade recipe, as you need only a small amount for this dish. Then again, tapenade keeps well in the refrigerator, and you will be happy to have some on hand. Use it as a sandwich condiment or spread for crostini, slather it on grilled tuna, or toss it with pasta.
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These dainty little rolls, or “cigars,” make ideal appetizers and canapés. The cheese used is beyaz peynir, or “white cheese,” which is salty and much like feta cheese. Use large sheets of fillo measuring about 19 inches × 12 inches, cut into strips, but if the fillo sheets are too thin, the pastry is liable to tear and the filling to burst out during the cooking. In that case, use 2 strips together, brushing with butter in between. You will then need to double the number of sheets. I prefer using only one strip if possible, as it makes for a lighter pastry. (See page 9 for information about fillo.) Serve the rolls hot. They can be made in advance and reheated.
Articles
(184)
Culture
The genius, built-in blade can do it all.
Megan Zhang
Culture
We spoke to 5 international designers about their works of art.
Caroline Newton
Best Of
Grating cheese doesn’t have to be a chore.
Francesca Krempa
techniques
Dental floss just may be our new favorite kitchen tool—here are our favorite surprising and useful kitchen hacks.
Rochelle Bilow
techniques
Say goodbye to that junked-up kitchen drawer and say hello to a world in which all your tools are actually used.
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Shopping
Club memberships, a cheesy snack poster, and more gifts for fromage fiends.
Devra Ferst
Videos
(74)
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Nicola Bailey, a cheesemonger at Eataly in New York City, takes us behind the scenes to demonstrate and explain every tool she uses to prepare and present their famous charcuterie selections. From machetes and industrial meat slicers to mozzarella paddles and harp wires, see everything the pros use day in, day out.
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Cheesemaker Rynn Caputo, founder of Caputo Brothers Creamery, demonstrates how to make fresh and aged stretched cheeses in your own kitchen. Stretched (or "pasta filata") cheeses all begin with a curd - heating, stretching, and augmenting it to produce different consistencies, textures, and flavors. If you've ever wanted to try your hand at homemade cheese, Rynn will get you on your way in no time.
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Chef Michael Vignola of The Eighty Six in NYC shares what it takes to make their $38 cheesesteak. Using slow-roasted Australian Wagyu, house-made Alpine cheese sauce, caramelized onions, and freshly baked bread, Vignola spends three days transforming a classic Philly cheesesteak into his luxurious homage.
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How to make a cheesesteak.
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Benton Brown and Susan Boyle run Crown Finish Caves, a cheese aging facility 30 feet underground in Brooklyn, NY.
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If you have been carefully crafting your image as a professional party host but haven't made a cheeseball like this... you can't really call yourself a professional.
This quick-to-make crowd-pleaser pairs nicely with practically any cracker.
Find the recipe here:
http://slim-weight.today/recipe/horseradish-cheddar-cheese-ball