I hadn’t thought of farmer cheese as craveable, the sort of cheese you keep devouring after you’ve clearly had enough, but that’s before I met this one. “Six of us inhaled essentially the whole pound with honey and toasted walnuts,” a friend texted me. “I am obsessed.” And now I’m in the cult, too. Farmer cheese this tasty would make an awesome bagel schmear, but it really deserves to be the center of attention.
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My husband, Doug, the crazed baker, assigned himself a new challenge this summer: Danish rye bread. His model was the fabulous house-made loaf at Tørst, the hip beer bar in Brooklyn. It’s a dense, dark, moist brick studded with flax and sunflower seeds, and it’s meant to be sliced thin, toasted and topped with butter and radishes or smoked fish.
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