Can’t get to France this summer? How about bringing a little bit of France to you? More specifically – learn all about French cheese from the comfort of your own home! That’s right – Jessica Hammer, a former cheesemonger and she of the fabulous Taste of Toulouse food walking tours (remember that pastry and chocolate […]
Tag Archives | cheese
Tuesdays with Dorie (Dorie’s Cookies): Smoky, Cheesy Cookies
This week’s Tuesdays with Dorie recipe from Dorie’s Cookies is a super easy cheesy cookie that comes together in minutes and should be in everyone’s back pocket for the holidays! Super easy with only a few ingredients (just cheese, butter, flour, salt, pepper and Cayenne – I used Piment d’Espelette) and they are made in […]
Les Petits Chefs work with Afrim Pristine from Cheese Boutique
There’s noone more passionate about cheese than Cheese Boutique‘s Afrim Pristine which is why he’s the perfect person to teach you all about it. From how to select, store and serve cheese to how to make the most of it in recipes, Afrim knows it all and has written the perfect book for cheeselovers that […]
Tuesdays with Dorie (Dorie’s Cookies): Old Bay Pretzel-and-Cheese Cookies
This week’s Tuesdays with Dorie recipe from Dorie’s Cookies is a fun little savoury cookie that is perfect for apéritif hour. Dorie says: For years, I wanted to make a cookie that would go with beer. From the start, I knew I wanted it to have pretzels and some cheese. I worked on the cookie […]
Endives au gratin
This is a sponsored post of the best kind: Mama Earth is a company I have using for a number of years so I’m thrilled to be partnering with them over the next couple of months to highlight different aspects of their local/ organic food delivery service. When I saw (Belgian) endives over on Mama […]
French Fridays: Cheese, bacon, and arugula soufflé from My Paris Kitchen
The recipe for Cook the Book Fridays from David Lebovitz’s My Paris Kitchen is a dish that scares many people – soufflé. BUt this one is a little less scary because it’s one of the “twice baked” versions – basically you bake it, it looks all lovely and puffy when it’s risen but you don’t […]
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