Are you crazy about cheese? Does the mere mention of a cheese plate make your mouth water?
Catch The Big Cheese this Sunday at 8pm ET, and take a look inside some of the country’s most famous cheese-makers and fromageries. Then see how today’s top chefs are pushing the boundaries of how to cook it up in delicious ways.
Continue Reading The Big Cheese: Name That Cheese!
In the French Pyrenees, Jamie becomes a member of the Brotherhood of Crostilot, which honors this artisanal bread.
Jamie Oliver is taking a detour from major cities this week on Jamie’s Food Escapes — check out his trips to Venice and Athens — to explore the charming, rustic towns of the French Pyrenees. On the French side of this mountain range that forms a natural border with Spain, the locals eat a healthy diet of rustic bread, truffles, cheese, sausages and duck confit. Miraculously, they also remain trim and have the lowest rate of heart disease among their French countrymen. “They live very, very long,” says Jamie. “There’s definitely something to be learned from these guys.”
Of course, Jamie dives into their cuisine head first, hoping some of that “French Paradox” will rub off on him. The locals welcome him with open arms — he’s even inducted into the “Brotherhood of the Crostilot Bread,” an artisanal sourdough made at one of the oldest bakeries in Cahors. “The brotherhood is about protecting brilliant food,” Jamie explains. “I told them I was a baker, and they said we’d love to initiate you!”
Continue Reading Untrapped: The French Pyrenees With Jamie Oliver
The guys at Best Pizza in Williamsburg, Brooklyn know what they're doing. Photo: Roberto Ferdman
When perfected, pizza crust is light and airy, substantial enough to hold its toppings, but never so heavy that it weighs you down. Each bite is at once chewy and crunchy, and each mouthful is a delicious balance between texture and taste.
But last week when I pulled a pie from out of my own oven, it was none of those. I kneaded it and let it rise, shaped it, dressed and tossed it into an oven set at the highest possible temperature. To my disappointment, the crust was dense and heavy. Where did I go wrong?
Looking for an answer, I caught up with Frank Pinello from Best Pizza in Williamsburg, Brooklyn to learn the ins and outs of perfecting pizza crust.
Continue Reading Crafting a Better Pizza Crust
It’s a big weekend for football fans, especially for those in New York, Pittsburgh, Chicago and Green Bay. The Jets and Steelers face off in the AFC Championship, while the Bears and Packers battle it out for the NFC title — the winners, of course, get a ticket to the Super Bowl on February 6.
Both matchups will take place this Sunday, so a hearty game-day spread is in order as you settle in on the couch for a double-header. Even if your team got knocked out already, get into the spirit and give your football-watching snacks some regional inspiration.
Continue Reading Sunday Funday Football Fare
Do you fondue? Here’s how to:
Do: Host a fondue party. Fondue is great any time of year, but winter is an especially perfect time to gather friends to dip carbs into a hot pot of melted cheese.
Don’t: Feel pressure. If you’re new to fondue, maybe a party isn’t right for you. Bring a cheese or chocolate fondue to a party or serve with other snacks on a buffet.
Continue Reading Fondues (and Don’ts)
Matt Armendariz's Queso Fundido
Two words: melted cheese. That intersection of cheesy, oozy meltability and crunchy toasted corners can throw us over the edge and for good reason. It’s what can make or break a great slice of pizza. It’s what we enjoy most about grilled cheese sandwiches. It’s what makes saganaki and haloumi so fun to eat. And where I grew up queso fundido is about as delicious and indulgent as you can get.
Continue Reading Matt Entertains: Queso Fundido
"Mind-Blowing" Grilled Cheese from Food2.com
Whether you’re a full-fledged cheese snob or a wholehearted supporter of processed American, do not miss tonight’s new episode of Food(ography) at 9pm/8c. It’s a tasty one…
Continue Reading Mo Rocca Gets Cheesy
Classic Swiss Cheese Fondue. Photo by Timeless Gourmet.
“Cheese: milk’s leap toward immortality.”
—Clifton Fadiman, US author, editor, & radio host (1904 – 1999)
So true, Clifton, so true.
I once tried to become a vegan. Don’t ask me why, instead ask me why I failed. Here are several reasons:
Classic Swiss Cheese Fondue (You’ve been staring at the photo above. I know you have.)
White Truffle Macaroni and Cheese
Homemade Fresh Mozzarella
Lobster Macaroni and Cheese
Continue Reading Quoting: Clifton Fadiman on Cheese
Two words: Shake. Shack.
We’ve caught some nice tweets fluttering around the Twittersphere about Unique Eats so we wanted to share a few. Thanks, Food People. Glad we could make you hungry…
Continue Reading Sweet Tweets For Unique Eats
Half meatball, half cheese tray in Old Forge
We’ve all heard of New York style, Chicago deep dish, authentic Neapolitan. But the small town of Old Forge, Pennsylvania has a pizza style all its own. My mom grew up near Old Forge (in Scranton, now famous thanks to The Office) and last weekend while visiting family, we had to get our pizza fix.
Continue Reading Craving: Old Forge Pizza