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Tijuana Tippler

Who needs a frippiti-frappity mochaccino when you can have this delicious coffee, chocolate, and brandy concoction?
December 1973
chefs + restaurants

Humphry Slocombe and the Reinvention of Ice Cream

This San Francisco shop offers offbeat flavors from foie gras to “government cheese.”
06.12.09
recipes

Cardamom Milk Pudding

There are many variations on the Middle Eastern milk pudding known as muhallebi, but this one, flavored with cardamom, is especially silky, thanks to arrowroot.
June 2009
food politics

Tension Builds Between Organic Dairy Farmers And Processors

The kumbaya era is over: Organic agriculture is now large enough to face some of the same systemic problems that conventional agriculture struggles with every day.
04.27.09
food + cooking

Pennsylvania’s Raw-Milk Cheese Boom

Thanks to good grass and artisanal techniques, one state’s dairy farmers have rediscovered terroir—and great taste.
04.16.09
recipes

Ruth’s Mother’s Recipes: Pâté de “Foie Gras”

Looking through my mother’s recipe file, I found a few doozies. I don’t remember that she ever cooked this very ’50s dish; I think I would have remembered.
April 2009
recipes

Ruth’s Mother’s Recipes: Green Bean Casserole

Mom loved this dish. So did every other mother in the ’50s.
April 2009
recipes

Ruth’s Mother’s Recipes: Chunky Cheese Pâté

This is another strange blast from the past that I found among Mom’s clippings. I do remember this one; Mom was very fond of it.
April 2009
recipes

Ruth’s Mother’s Recipes: Noodle Pudding

Mom had a friend who was an excellent cook, and we were lucky enough to spend most of the important holidays (Thanksgiving, Christmas) at her house.
April 2009
recipes

Périgord Walnut Tart

In this rich tart, a substantial, buttery crust cradles a chewy, candylike caramel filling bursting with deep, nuanced flavor.
May 2009
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