In the theme of the general cheesiness of “It’s Not You, It’s Brie” and the blog’s series of interviews with people in the Cheese Biz who are writing and educating about, making, selling, and cooking with cheese, I’d like to introduce you to my friends, Stephanie Stiavetti and Garrett McCord. They’re authors of very popular blogs, writers who have been published in NPR’s Kitchen Window and beyond, and next Tuesday, they are publishing a cookbook.
Melt: the Art of Macaroni and Cheese is about… Mmm hmm. Mac n’ cheese. But not just any mac n’ cheese. Artisan mac n’ cheese. The book is a wealth of recipes that combine artisan cheese with hi and lo ingredients that make them sing in the often cooked and bubbly, browned-top form. Not to leave the classic world behind, Stephanie and Garrett include traditional recipes like a creamy stovetop classic, but they mix it up and introduce inventive dishes like Humboldt Fog with Grilled Peaches and Orzo. My roommate, who commandeered my copy, is still lamenting the end of stonefruit season because of this recipe that combined sweet peaches with the bloomy-rinded goat cheeses and mint. In full disclosure, I also consulted for the book. We talked cheese styles and I helped with the food and wine pairing recs that follow recipes. It was very fun. Following is the interview.
Check out the full interview.
(Photos ©2013 Little, Brown and Company)
How to Cook Quinoa…VIDEO Recipe
I have been looking for how to cook quinoa!! This is perfect!!
THE BEST COOKIE RECIPES :D
can I eat all of them at once please
reblogging for future reference omfg