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• Cheese Whatevers, City Has Them by the Handful

  The death of a pioneer in the snack industry puts the focus on a peculiarly regional branch of the field. Read More... Posted Aug 04 2010, 11:55 AM by NYT > Dining & Wine Filed under: New York City, Cheese, Snack Foods, PepsiCo Inc|PEP|NYSE, Shopping and Retail, Frito-Lay Inc, Cheez Doodles, Wise Foods, Cheetos, Yohai, Morrie, Herr Foods

• Critic’s Notebook: Impresario of Pop-Up Dining

  Reservations to LudoBites, a guerilla restaurant run by the chef Ludovic Lefebvre, are the summer’s must-have accessory in a restaurant-mad city. Read More... Posted Aug 03 2010, 08:52 PM by NYT > Dining & Wine Filed under: Restaurants, Cheese, Los Angeles (Calif), Chefs, Lefebvre, Ludovic

• With Pesto, In Season Is Best

  Mark Bittman on great basil and what to do with it. Read More... Posted Jul 13 2010, 08:00 AM by NYT > Dining & Wine Filed under: Cheese, Garlic, Basil, Fish, Cooking, 30 Minutes and Under, Cuisine, Italian, pesto

• Welsh Rarebit, Repurposed

  The leftover Welsh rarebit would have been good on poached eggs, baked potatoes or cauliflower. Read More... Posted Jun 30 2010, 06:03 PM by NYT > Dining & Wine Filed under: Bread, Cheese, Cooking, home cooking, welsh rarebit

• Food Stuff: A New Cheese of Goat’s and Cow’s Milk

  In the hands of the Vermont cheesemaker Allison Hooper, cow’s milk and goat’s milk are joined to make a new soft-textured cheese. Read More... Posted Jun 29 2010, 09:23 PM by NYT > Dining & Wine Filed under: Cheese

• The Temporary Vegetarian: John Schenk's French Onion Soup with Miso

  The secret to making a good vegetarian French onion soup turned out to be miso. Read More... Posted May 10 2010, 05:00 AM by NYT > Dining & Wine Filed under: Cheese, Onions, French, Main Ingredient, Cooking, vegetarian, lunch, Time, Dinner, Cuisine, Meals, Course, Columns, The Temporary Vegetarian, Vegetable, Soup, 60 Minutes and Under, French onion soup, miso

• Food Stuff: This Goat Cheese Has a Real Cinderella Story

  A soft-ripening cheese, Le Cendrillon is meant to be put on the cheese board, at room temperature, not in a salad with beets. Read More... Posted Mar 16 2010, 03:20 PM by NYT > Dining & Wine Filed under: Cheese

• The Minimalist: The Trick to Making Yogurt Cheese Is a Dish Towel

  In addition to being thicker and richer, yogurt cheese — a category that includes so-called Greek yogurt — makes superior spreads and dips. Read More... Posted Mar 16 2010, 10:40 AM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Cheese, Yogurt

• Field Report: A Whey With Words

  Goat cheese comes wrapped in political humor at Vermont’s Lazy Lady Farm. Read More... Posted Dec 30 2009, 07:55 PM by NYT > Dining & Wine Filed under: Agriculture, Cheese, Vermont, Goats

• The Curious Cook: A Camembert That Pasteur Could Love

  It’s possible to make a great version of Camembert without using raw milk. Read More... Posted Dec 29 2009, 04:25 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Milk, Cheese

• A Good Appetite: An Alternative for Latke Lovers

  A gussied-up cross between french toast and a grilled cheese sandwich makes for an alternate Hanukkah treat. Read More... Posted Dec 04 2009, 02:25 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Apples, Cheese, Sandwiches

• Food Stuff: Cheese and Antiques, Together Again

  Maya Schaper has reopened her Upper West Side shop, featuring antiques and cheeses, in a sliver of a storefront just a couple of blocks away from its original location. Read More... Posted Sep 08 2009, 03:34 PM by NYT > Dining & Wine Filed under: Cheese

• Food Stuff: Buttery Bites of Cheese, Flavored or Not

  The French call them “boutons de culotte,” or trouser buttons. At Shy Brothers Farm in Westport, Mass., owned by the Santos brothers (Kevin, Arthur, Norman and Karl) these thimble-size cheeses have been dubbed Hannahbells, after the Santoses’ mother.... Posted Aug 25 2009, 03:21 PM by NYT > Dining & Wine Filed under: Cheese

• Food Stuff: A Taste of Home (Well, His, Anyway)

  Lucano is pressed ricotta made of sheep and goat milk. Read More... Posted Jul 28 2009, 06:40 PM by NYT > Dining & Wine Filed under: Cheese

• The Temporary Vegetarian: From a Train Ride, a Savory Tart

  A conversation with strangers on a train ride from Dijon, France, to Rome led to the creation of a savory tart made with endive and cheese. Read More... Posted Jun 16 2009, 03:44 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Cheese, Pastries, Endive (Vegetable)