How did that happen? Seems like I was just planting tomatoes and already the vines are cratering. Now that the calendar says it’s officially fall, I’m feeling guilty about all the summer recipes I never got around to making. In California, at least, it’s not too late. We still have tomatoes; we’re still grilling. Before you retire your grill for the winter, take a look at some of these fan-favorite (I’m the fan) shoulder-season recipes from my archives. I even have a marvelous use for those green tomatoes that you may be tempted to toss.
Read moreYou Could Look It Up
Franklin Peluso, maker of Teleme (pictured above), is profiled in the new Oxford Companion to Cheese.
Some key facts about the new Oxford Companion to Cheese: 3-1/2 pounds, 325 contributors, 855 subjects (including my entry on Franklin Peluso, creator of the Teleme pictured above). “We hope readers will dip into one entry, only to emerge someplace else entirely,” writes Catherine Donnelly, the project’s editor-in-chief. That certainly happened to me when I first cracked open this tome on tommes and skipped from “bread pairing” to “Piave” to “pregnancy advice.”
Read moreRunning the Numbers →
Which cheese will take Best of Show in the American Cheese Society’s annual competition this week? We’ll know soon enough (award ceremony is July 31 in Sacramento), but in the interim, I gathered some stats on prior winners. Could the judges’ past preferences help us predict who might get the gold?
Read more
Quisque iaculis facilisis lacinia. Mauris euismod pellentesque tellus sit amet mollis.