As Hanukkah approaches each year, I start thinking about traditional Jewish recipes and how to put my own modern foodie twist on them. After all, what other time of year do we actually get to eat dinner with our families 8 nights in a row? With candles to light and presents or candy to enjoy each night, Hanukkah is always a special time for family bonding.
I can still remember the first time I tried Époisses – it was at a party three years ago, and when it appeared on the table a hush fell over the kitchen. “Who brought the Époisses?” someone whispered. It was as if a tiger had entered the room.
If you’re a fan of Taleggio, chances are you’ll have a mini meltdown when you try Anton’s Red Love. This bloomy rind cheese from Bavaria is pudgy and fudgy with a yeasty taste that calls to mind fresh baked bread or, better yet, a bismarck.
If you only serve one cheese at Thanksgiving, let me make a suggestion: try Gorwydd Caerphilly (pronounced GOR-with CARE-fully). Not only is it spectacular, it’s essentially three cheeses in one. If you want to have a little fun, treat your friends to a three-part tasting by giving everyone a thickish slice and instructing them to identify the three parts: (1) the rind, (2) the gooey layer below the rind, (3) the cakey white center.
Start your Thanksgiving festivities off right with our fantastic starter recipes. These are easy recipes that can be prepared ahead of time, intended to keep your thanksgiving stress free.
Fall harvest season is one of my favorite times of year. The leaves are changing, and as the cool breeze releases us from the sweaty grip of east coast humidity, we look for ways to participate in the beauty of the season. Some people take leaf gawking drives through the country, or visit apple orchards and pumpkin patches with a hay ride on the side. I, however, luckily remembered that fall harvest season also applies to grapes, and thought our local vineyards and wineries would be buzzing with activity.
I was a Communications major at IUP (Indiana University of Pennsylvania), then I worked for QVC -- my focus was displays. After that, I went to culinary school. I’ve worked in just about every department here at Di Bruno Bros.
