• Breakfast Bowl with Cultured Butter, Bee Pollen, and Apple

    For the New Year, I resolved to eat more good butter. Cultured butter! Have you ever tried it? It’s made from cream that has been fermented, similar to the way that yogurt is fermented. The process, which is as simple as pouring a little buttermilk into a pot of cream and letting it cure overnight, encourages flavors to develop in […]

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    Breakfast Bowl with Cultured Butter, Bee Pollen, and Apple

  • New Year’s Cheese Board with Foodinjars

    Meet Bucheron. He’s a handsome devil, isn’t he? A snowy log of goat cheese in a velveteen jacket. When he arrived on my stoop recently from Wisconsin, I invited him in to meet my good friend Marisa McClellan, cookbook author and blogger about all things canning at Foodinjars. Marisa and I were having a toast. […]

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    New Year’s Cheese Board with Foodinjars

  • Cocktails and More With The Darlingtons

    Drumroll please! Friends, my brother André and I are on the verge releasing our second book and starting a new cocktail column in Organic Life Magazine. I know, I know — you must be wondering: what about le fromage?! Don’t worry, Madame Fromage has been around for almost 8 years, and it’s not going anywhere. But, […]

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    Cocktails and More With The Darlingtons

Artful Cheese Boards from Artifaqt

I am a sucker for the hand-hewn. You know this. I like cheeses that are cut and shaped by hand. Ideally, I like to buy them from the maker’s hands directly at a farm or farmers’ market. I also have a thing for hand-made knives and cheese boards. Maybe this is because I am a […]

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Pairings: Alpine Cheese and An Old Fashioned

One of my favorite drinks in The New Cocktail Hour — the recent book I wrote with my brother André — has to be the Old Fashioned. Its flavor profile is aromatic, earthy, and sweet-spicy, thanks to a mix of whiskey or brandy, bitters, sugar, and orange peel. That, friends, is a true Old Fashioned, the first cocktail […]

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How to Talk to a Cheesemonger

Every week, people tell me that they are too intimidated to shop at cheese counters. Because they feel unschooled in the world of dairy, they buy shrink-wrapped wedges from the cold case, carefully avoiding the eyes of the cheesemonger. As one man told me recently, “It’s like dealing with a sommelier. I feel so inadequate!” […]

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