There's a cheese for every letter, including X! So go ahead and name one for each letter, and don't forget the most obvious ones! Good luck! For this quiz, we're going to include any and all cheeses you've seen in your supermarket, favorite winery, or on a fancy charcuterie and cheese board. Think yummy and think CHEESY! Good luck! Hat tip to cheese.com! … [Read more...] about Can You Name A Cheese For Every Letter Of The Alphabet?
Which must go? Which must go? Image: Via Walmart Cup Noodles Correct Incorrect Cup Noodles Via Walmart Image: Via Target Ramen in a bag Correct Incorrect Ramen in a bag Via Target Oops. Something went wrong. Please try again later Looks like we are having a problem on the server. Which must go? vote votes Cup Noodles vote votes Ramen in a bag View Results View Results Go Back And Vote Go Back And Vote Which must go? Which must go? Image: Via Getty Fancy ramen Correct Incorrect Fancy ramen Via Getty Image: Via Getty Fancy seafood pasta Correct Incorrect Fancy seafood pasta Via Getty Oops. Something went wrong. Please try again later Looks like we are having a problem on the server. Which must go? vote votes Fancy ramen vote votes Fancy seafood pasta … [Read more...] about Do You Have The Same Noodle Opinions As Everyone Else?
Good morning. I’ve been spending a lot of time on the water lately, in a spot east of Long Island where the tide brings in cold ocean water twice a day, vodka-clear, to wash away our sins. It’s been quiet under the hot sun as red-tailed hawks patrol an empty shoreline, scaring away the terns, and you can watch baitfish ooze through the current for hours, hoping striped bass will be behind them. Lunch on the drift: Sliced roast turkey on a Kaiser roll, with Swiss cheese, simple slaw and — don’t fight me, please — Russian dressing. It’s so easy to make and keeps in the fridge for an age: mayonnaise with a little ketchup in it to take the sauce pink, a dash of lemon juice, some grated onion or onion powder, a big honking dollop of horseradish, a little Worcestershire sauce and some hot sauce with body to it, like Frank’s or Texas Pete. Craig Claiborne, who had my job at The Times a long time ago, and got the paper to build him a giant kitchen in … [Read more...] about The Very Best Things to Cook This Week
Although I love a good ice-cream, sorbets have always been a favourite of mine. As well as the joy of their intense, fruitier flavour, they’re also easier to make, because there’s no need to cook egg yolks or worry about fat ratios and emulsification. Today’s method is simple: you make a compote by stewing the fruit with a little wine and sugar, blend it down to a puree, then freeze. You can adapt it for any stoned fruit; I’ve made similarly moreish sorbets with ripe, juicy plums and peaches. Cherry sorbet Frozen cherries are cheaper and more convenient for this recipe, because you don’t have to deal with any pesky stones. However, make sure you use good-quality ones; some of the brands I’ve tried have an “old” taste to them that carries through to the final sorbet. If they aren’t tasty to eat once defrosted, they won’t make a good sorbet. Prep 20 min1 hour800ml 900g fresh cherries or 800g frozen ones150g white wine (or apple … [Read more...] about Tamal Ray’s recipe for cherry sorbet
However dear I hold dessert, it is rarely on my mind as Sunday lunch draws to a close. I usually quit after the main dish and grab a piece of cheese, a square of thin, dark chocolate or a peach. More fun, I think, is to wait a couple of hours then bring out something sweet, when it will get the attention it deserves. On a roasting summer’s afternoon this could be ice-cream held prisoner between two homemade wafers or soft, sugar-dusted cookies; halves of apricots filled with sweetened ricotta; or a little tart filled with cloud of lemon mousse. When the sun is at its height, I might sandwich lemon water ice between a pair of slim shortbreads, stuff strawberry ice-cream into crisp, thin almond biscuits or spread chocolate chip ice-cream between two thick and crunchy peanut cookies. You can roll the sandwiched ices in coarse, pastel-coloured sugar or crushed cookie crumbs if you wish, but I prefer a more impromptu affair where the ice-cream is allowed to peep, teasingly, from its … [Read more...] about Nigel Slater’s chilled desserts for summer