Pizza dough is part art, part science, and high quality flour like Mulino Marino’s is a key to both.
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.
Availing of our “cheese bits” bin, I think I used 35+ cheeses in the end. So, it was only a slight exaggeration when the dish was dubbed “Mil Fromages.”
I recently had the good fortune to dine at B&G Oysters in the South End. With a natural affinity for all things dairy and, in particular, for a good mac and cheese, I ordered the orzo from their list of “Sides” to go with my lobster roll.
Grilled cheese sandwiches are classic American fare. Many of us associate this archetypal melty sandwich with childhood and/or with camping trips.
The months of January through early April in New England signify a time of rest and re-growth on the farm. While fields are quiet and covered with snow, farmers are offered a brief respite from harvesting. This time is used to select seeds and finish crop plans for spring. Naturally, this also means a lull in local produce available here at the shop, as many crops are out-of-season or grown in limited quantities at this time of the year.
Shortly before Christmas, a display went up in front of our wine section: stacks and stacks of beautiful boxes of egg pasta. Brand new to the shop, the pasta was made by Marco Giacosa in Alba, a town in the northwest of Italy.
There are really only a few items you need to assemble the perfect backyard burger. The number one ingredient is good company. If you follow that first simple rule, you will never fail. So, call a friend. If you don’t have any friends, make one immediately. Grab some good ground beef, a few well-made buns, salt, pepper, a little A1 sauce and, of course, CHEESE.
Recently, a fellow monger, Mike, and I decided to have a leisurely pizza night at home. The weather outside was frightful, a movie was so delightful, and since there was no place to go, we made pizza.
We had the opportunity to try two French fondues. They were both delicious but the one Claude, the Chef du Cave at Marcel Petite, made for us was hands down the best fondue I have ever had.
I have gained a new appreciation for the humble bean since we started carrying Rancho Gordo beans in our shops. Rancho Gordo beans have so much of their own flavor you hardly want to add anything else when you eat them.
Poschiavo, one of our favorite pastas, is perfect for the recipe that was featured this week in our weekly dinner email: Spaghetti Scented with Orange. To sign up to receive more recipes like this along with our weekly takeout dinner menu, email us at firstname.lastname@example.org.