Edible Ink: How to Cook an Egg
Edible Ink artwork by Bambi Edlund Originally appeared in our Fall 2015 Dairy Issue. Click here for more Edible Ink.
Dairy Issue
Cheddar Cornbread
Cheddar Cornbread By Orlando Rodriguez, Executive Chef at Glenora Wine Cellars’ Veraisons Restaurant 4 1/2 cups all purpose flour 1 cup and 2 tablespoons white
Homemade Yogurt
Homemade Yogurt By Amy Maltzan In our house, we go through a lot of yogurt. All three of us eat it for breakfast with granola,
Edible Reads: The Dairy Good Cookbook
A Gift to be Simple The Dairy Good Cookbook offers comfort food and is comfortable with what it is By Adrienne Martini I’ve developed a
Wegmans Cheese Caves
Wegmans Cheese Caves The Rochester-based chain is the country’s first to launch its own cheese ripening facility By Donna De Palma If you’re a cheese
Honey Panna Cotta
Honey Panna Cotta By Brud Holland One of my other favorite Italian foods is the completely diary-centric, sublimely textural dessert many people know: panna cotta.
Fields of Plenty: Lively Run Goat Dairy
Lively Run Dairy Really good cheese In our Fall 2015 Dairy Issue’s Fields of Plenty column, learn more about the cheesemaking process at Lively Run
That Indian Drink
Lassi comes home Written by Alyssa LaFaro What happens when a professional chef and an agricultural economist come together? They create an innovative, delectable and
Liquid Assets: New York Yogurt
Yogurt: New York’s Place in History? Our Fall 2015 Dairy Issue’s Liquid Assets column takes a close look at New York’s booming yogurt industry: how it began,
Extra Creamy Ricotta
By Brud Holland Whole milk ricotta is one of my favorite “filling” cheeses and it’s also one of the easiest to make. This year, I
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