| Sponsored   Your Guide to the Semi-Soft Cheeses of Europe Step into the world of semi-soft cheeses, and you’ll find yourself surrounded by the greats like Bleu d’Auvergne and silky Raclette. You’ve likely encountered them at restaurants, grocery stores, or at a friend’s wine and cheese night. The group of cheeses generally contains a moisture level of between 45 and 50 percent, giving them a firmer interior than that of soft cheeses, and can be split into two categories: interior-ripened and surface-ripened. The former means that the aging process begins in the center and makes its way outward while the latter means the opposite. Understanding the flavors and aromas of each of these semi-soft European cheeses can help you make the right cheese choice, whether you’re looking for a new ingredient to cook with or just an afternoon snack. The options may seem endless, but we can walk you through it.  
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Thursday, November 5, 2020
From our partner: Your guide to the semi-soft cheeses of Europe
Apple sujeonggwa is like apple pie in a mug
| No images? Click here  Apple Sujeonggwa (Korean Cinnamon-Ginger Punch) For this version of sujeonggwa, dried apple chips replace hard-to-find dried persimmons—and to make up for that loss of flavor, we char cinnamon sticks and combine them with water, brown sugar, sliced ginger, cloves, and star anise. The restorative, warm heat balanced by the gentle sweetness makes for the perfect digestif. More autumnal beverages 
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Wednesday, November 4, 2020
Mexican-style burritos with machaca guisada
| No images? Click here  Mexican-Style Burritos With Machaca Guisada Mexican burritos are a bit different from their counterparts north of the border. Most importantly, they're smaller and stuffed with a much simpler array of fillings (often just one, like the braised beef here). Since there are so few elements, the key to success is quality: good homemade tortillas and a delicious filling. More Mexican-style recipes 
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