Forget pumpkin spiced lattes — cider is totally where it's at this fall. Hard cider, that is. These four from Angry Orchard are nothing like the watery, insipid ciders we sipped in our first days at college. These are bold, bright, and packed with crazy amounts of tart-sweet apple flavor. They're good. Really good.
When it comes to cooking, it sometimes feels blasphemous to use insanely pricey cheese. Melting cheese into a dish with a handful of other ingredients doesn't exactly pay appropriate homage to the cheese itself, so why use a cheese that might be better enjoyed on its own, unadulterated by heat or other flavors?
But just because you're cooking with a cheese doesn't mean that you have to use swill.
Thanks to Instagram filters and powerful smartphone cameras, taking a great food photo doesn't require much time or effort — which is what makes the food blog Pen & Palate so special. Instead of relying on photographs, writers Lucy Madison and Tram Nguyen use hand-drawn illustrations to accompany their recipes and stories, creating an online space that feels like a respite from the frenzy of the digital world.
The weather last Tuesday was beautiful and perfect, one of those early autumn days with indigo skies and crisp, crackling leaves blowing around in the gutters. Outside my kitchen window, the sun was out in full but its texture was thinning and it had shifted to a lower, autumnal position. I could see my neighbor optimistically and cheerfully planting fall flowers and winter greens in our shared garden. I stopped by to say hello and considered pulling up the last of the basil but couldn't bring myself to do it. Not quite yet.
Innovation in the cheese world is what makes the industry so exciting. And delicious. There's always something new to check out, or interesting modern spins on old recipes. But sometimes it's not innovation that you crave, it's the classic stuff. And Livarot, an in-your-face washed rind from Normandy, is the perfect example. There's just no duplicating it.