With these high temps, many staff members have fired up their grills for burgers, fish and grilled veggies. This recipe for “Pea Greens, Pecorino and Grilled Spring Onions” is an easy little salad featuring seasonal produce – delicious red spring onions and pea greens. To wash it all down, Sean, our beer buyer, recommends Idle Hands Craft Ales’ Pandora – an American-style saison that’s fresh and bright! Continue Reading »
Right now we have in juicy, flavorsome, local strawberries from Red Fire Farm and they pair particularly well in this recipe with local mozzarella from Mozzarella House in Everett, MA. Toss a handful of chopped herbs such as tarragon or dill to add bright, floral notes.
Ihsan recently shared with us a few memories from one of his early cheese sourcing trips – a 1993 trip to the Castelmagno region of Italy. In that post, he described one of his revelatory food experiences: Gnocchi al Castelmagno.
When I first tried Liège waffles (also sometimes known as Belgian waffles), my taste-buds exploded! Sweet, dense, yeasted, chewy, filled with crunchy pockets of sugar that also caramelized on the surface – they were the ideal waffle.
Unpacking a box of Moro blood oranges from Rancho del Sol, I was immediately hit with a rich, balsamic fragrance that was only matched in richness by their bright ruby appearance. Having yet to preserve any of this season’s citrus fruit, I immediately decided to snap up a pound to juice and candy.
This hearty macaroni and cheese is very easy to customize – make it as strongly flavored or a mild and creamy as you like. Ask your cheesemonger to recommend their favorite blend. 1/2 cup butter 1/4 cup all-purpose flour Salt and freshly pepper 4 cups hot milk 4 cups grated cheese; use just comte or Continue Reading »