On a single crumb of cheese rind there are more than 10 billion microbes: that's more microbial cells than there are people on Earth. Cheese rind is an intensified expression of the cheese, with a powerful flavour and highly concentrated community of good bacteria, yeast and mould.
Hall's oats felt like a parfait with a lovely mix of textures. The presentation was nice, too. Drummond's overnight oats were good, but Fuller's impressed me the most and looked amazing.
"The recipes that you have as a child are very powerful, they are very visceral. They stay with you, too. I remember many recipes, but certainly one of them, when my mother used to go to the garden just before we ate, and unearthed those tiny potatoes we called grenaille in France, which are like a fingerling potato."
"The solution to everything was just add butter. It was the moment when I realized so much of the magic that occurs in pastry, but also in sauces, emulsification, creating that silky texture of a classic French sauce, it's all because of butter."
When it comes to exploring Black foods, cultures and histories in the U.S., author Anela Malik says her book, "American Soul: The Black History of Food in the United States" (National Geographic, $40) is just a starting point. Because while Black history is vital, the present and future are also important to understand, she says. In an effort to do that, the book highlights a range of recipes and introductions from some of the contemporary voices in Black culinary leadership today.
When you're craving a dish that feels cozy but still offers all the nutrients you need to feel your best, roasted vegetables are the way to go. They often taste richer and more complex than their raw or steamed counterparts, but they still make you feel your best when you eat a big batch of them. Whether you just want some roasted vegetables as a side dish or you want to incorporate them into a more coherent meal,