August 18, 2012
Woven zucchini with fresh goat cheese Total time: 20 minutes, plus draining time for the zucchini Servings: 4 3 to 4 (6- to 7-inch) zucchini Salt Olive oil 1/2 clove garlic, minced 1 tablespoon lemon juice 10 to 12 cherry tomatoes 8 ounces fresh goat cheese 1 teaspoon dried oregano (preferably Sicilian) 6 leaves fresh basil 1. Trim the ends of the zucchini to make them a uniform length.
December 19, 2012 |
Think your children will snack only on chips? Researchers found otherwise - and kids who were served vegetables and cheese ate 72% fewer calories than the kids offered chips. Moreover, the effects were more pronounced among overweight or obese children, according to the study published Monday in the journal Pediatrics. Researchers from Cornell University randomly sorted 201 children from the Chicago area in grades three to six into four groups: just chips, just cheese, just vegetables, cheese and vegetables.
November 26, 2010 |
Whole Foods Market Inc. joined a cheese recall Friday, pulling seven types of cheddar cheese over the risk of listeria or E. coli . The cheeses ? Sage Cheddar, Silver Mountain Cheddar, Chipotle Cheddar, Premium Block Cheddar, Premium White Chunk Cheddar, Chipotle Chunk Cheddar and White Black Wax Cheddar ? were sold in its stores in California, Oregon, Washington, Nevada and Arizona. Packaged in clear plastic wrap bearing a sticker that reads "Distributed by Whole Foods Market," the cheeses are part of a factorywide recall announced by Bravo Farms of California.
August 16, 1987 |
Health officials have recalled more than a ton of Greenbank Farms raw-milk cheese, which they said was contaminated with a potentially life-threatening bacteria. Food and Drug Administration officials said the recall of Greenbank Farms sharp cheddar cheese distributed in California and Washington has been given the department's highest priority because of the life-threatening potential of the bacteria, listeria monocytogenes.
June 4, 1992
While I enjoyed reading Jonathan Gold's Counter Intelligence review of Cassell's (May 21), it is unfortunate that, distracted by the deservedly renown hamburgers, Mr. Gold apparently has never tried the excellent grilled cheese sandwiches. They are probably the best on the continent and certainly the largest. A very generous portion of cheese is perfectly melted on the largest imaginable slices of of first-rate, thinly sliced, fresh rye (or egg) bread. A business acquaintance who kept kosher introduced them to me in 1979.
August 6, 2003 |
Here, from the judging room of the American Cheese Society, are the Best American Cheeses of 2003. For a list of winners in all categories, go to www.cheesesociety.org. Best of Show Red Hawk A relatively new, triple cream cheese made by Cowgirl Creamery in Point Reyes, Calif., from organic milk from the neighboring Straus Family Creamery in Marin. One of the few cheeses in the competition that was ripened with B.
November 21, 2010 |
A cool water droplet hit my forehead as I descended narrow stairs into the caves. An overwhelming smell - ammonia meets dirty feet - assaulted my nostrils. Chilly, stinky, damp. It was heaven. I had entered the caves of Roquefort ( rohk-FOR ), a village in the south of France and home to the world's most famous blue cheese. My love affair with Roquefort possibly began in the womb. My mother loved all things French, especially pungent cheeses. So I panicked last year when I saw a newspaper headline declaring: "U.S.
CALIFORNIA | LOCAL
April 8, 1989
Criminal charges were issued Friday against two men and a woman in connection with the alleged operation of unlicensed Mexican-style cheese plants, the Los Angeles County district attorney's office announced. The three named in the felony complaints were among eight arrested Tuesday when a task force of federal and state food investigators shut down several purportedly illicit soft-cheese and Mexican sausage-making operations in homes and garages in Los Angeles and Compton. Dist. Atty.
March 26, 2003 |
THE plate with five different cheeses seems such an elegant thing. But leave it to restaurants and food photographers. At home, there is nothing better than one cheese in perfect condition served with just the right drink. The cheese course: The late British cheese monger Patrick Rance used to urge his customers to buy "little and often."