I love recipes that take simple, classic ingredients — in this case ham and cheese — and recreate them into something sophisticated and elegant. This recipe also uses a technique normally reserved for sweets (jam-filled thumbprint cookies) and applies it to savory components. The end result is an appetizer that is scrumptious, innovative, and delightfully balanced.
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I'm not from the South, but I have always considered pimento cheese to be an oddly glamorous appetizer. The ingredients are simple, but the flavor combination sublime. When I saw sausage master Bruce Aidells's sophisticated makeover of this Southern classic in the December issue of Bon Appétit magazine, I knew I had to make it.
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German Supermarket Cashier Repels Robbers With Cheese I can't say anything bad about cheese, but I figured its uses were limited to sandwiches, gratins, and nachos. Not so! Apparently, if you are as quick on your feet as this cashier in Moscow, you can foil robbers with cheese, too!
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I'm not going to lie to you — I love cheese. I use it all the time to add a hint of flavor, protein, calcium, and cheesy goodness to my foods. I honestly believe that cheese makes everything better.
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In this filling dinner salad, not only do the chicken and leftover chickpeas pack a double dose of protein, but the feta and chopped dill pickles add a much-needed flavor kick.
If you're vegetarian, simply exclude the chicken for an equally delicious meal. To make this salad for dinner, .
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After publishing her first cookbook, Around My Mother's Table, Ribbon Chick Lisa Burton, continued her crusade to raise breast cancer awareness with A la Pink, a breast cancer survivors recipe contest. Over the past year she's invited women to share their story and their best recipe. The winner, Tina Herold and her scrumptious recipe, buffalo chicken cheese dip, were announced in September.Herold used her experience to open a wig shop that provides support and compassion for women with cancer.
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With cheese prices slipping while raw materials prices multiply, producers of Italy's parmigiano reggiano are turning to the government to remedy a dire situation. The wholesale price of parmiggiano reggiano has fallen below the cost of producing it. Cheese prices have dropped as the result of two factors.
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