I got a huge wedge of sheep's milk cheese, I was wondering has anyone put it in fondue before? I wanted it to be friendly ( not as strong) for guests who arent as fond of world cheeses. Any other good ways to incorporate it into a vegetarian meal?
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Ever heard of pepper jelly? Of course you have. If you’re from the South, the answer is almost always, “Yes, and I love it.” Pepper jelly is a Southern-favorite preserve in jelly form—somewhere between a jam and a relish.