A nutty, salty Alp-style cheese made from raw milk
A crumbly raw-milk cheese from an old New Hampshire farmstead
A mild and buttery cheese from Vermont’s Mad River Valley
A fresh New Hampshire chèvre that’s delicate and milky
Piquant, savory, and rich, a cheese that’s both earthy and elegant
Evergreens and truffles bring the flavors of the wilderness to the table
Mushroomy and umami-rich, it’s a natural with lightly sweet wines
The Tarentaise recipe mixes tradition and innovation to create something wholly new.
In 2016 my food and wine travels took me to Spain, Portugal, France, Italy, and the U.S. to meet producers, walk their vineyards, and taste what their land yields.
Calissons and nougats from Dana Confection Co. are a delicious, inventive nod to tradition.
Thanksgiving is a harvest feast, but could I cook the meal using only what the land provides?
It’s not all ribs and brisket. What to pour?