Articles Tagged “cheese”
Enjoy rich and creamy raw-milk Camembert without the trip to France.Read More »
A colorful meal this is not. But what it lacks in hue, it delivers in complexity and comfort.Read More »
Just because it's a weeknight doen't mean you can't play around a bit in the kitchen.Read More »
Jeni Britton Bauer shares a base ice cream recipe perfect for making at home in small batches and experimenting with new flavor combinations.Read More »
Today's lunch is barley with Mint-Pistachio Pesto (a Your Best Recipe with Mint finalist!) and crumbled feta. In Amanda's words: "Kids love mix-ins! And watermelon. Because it's summer, and kids deserve to eat lots of watermelon when it's in season."Read More »
We've got a bevvy of Walker-and-Addie standbys in today's lunch snapshot: ham and cucumber sandwiches, a big favorite, paired this time with farmer's cheese and a chimichurri sauce that you'll be seeing on FOOD52 sooner or later. And dessert? Anne Dimock's Genius rhubarb pie, a perfect end to a summery lunch.Read More »
This edition of Amanda's kids' lunch is brought to you by Amanda's CSA haul: pattypan squash and broccoli (cooked in lots of olive oil and a little bit of water over high heat) with sour cream cilantro sauce and goat cheese, plus Greek yogurt with dark honey and blueberries for dessert.
How are you cooking up summer's abundance of summer squash?Read More »
Today's lunch is straight from the FOOD52 Shop: a freekeh salad with celery, lemon zest, parsley, and young garlic. It's topped with German ham, with Vermont Butter and Cheese Company Camembert and Greek yogurt on the side. A smorgasboard of cultures all in two lunchboxes!
Freekeh is great for kids because it's a starch that not only keeps you fuller, longer, it has nutritional benefits that get lost in other forms of wheat. Let’s put it this way: if Oliver Twist’s porridge had been made of freekeh, he wouldn’t have needed to ask for more. (Walker and Addie like it, too.)Read More »
We're celebrating the artisans, writers, makers, and more who make up the diverse and inspiring world of food.
Today: Wendy Smith Born shares a day at Metropolitan Bakery with Supply Chain, from baking bread in the wee hours of the morning to shopping for cheese at the local farmer's market.
Wendy Smith Born is the co-owner of Metropolitan Bakery, a Philadelphia institution since it was founded in 1993. Together, she and pastry chef James Barrett have created a home for their quality, artisanal bread and other baked goods, as well as local jams, cheeses, and spreads. In addition to their bakery, Wendy and James co-authored the Metropolitan Bakery Cookbook, brimming with recipes for their signature cookies, cakes, pies, and more.
Here she shows us what a typical Saturday looks like around the bakery, along with pastry chef James Barrett -- their days start early.
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