Mon Dieu, It’s Molè
The Mexican rub massages a French cheese in Di Bruno’s Italian shop. Hi, neighbor! …
Month: February 2011
Will Varietal Pork Be Next Foodie Craze?
Foodies may one day talk of hog breeds the way wine connoisseurs talk of grape names. …
Scharfe Maxx Takes After Traditional Appenzeller
This resembles Appenzeller, although the new cheese is creamier and more piquant (scharfe means sharp). …
Culatello — The King of Cured Meats
The flavor is robust, and redolent of the 500 year old, humid, caves where they spend their 12 months drying. …
Delmarva Peninsula Seafood Sellers Say Prices Are On The Rise
Some seafood sellers on Delmarva say the rising price of seafood has made it harder to make a profit. …
