1/4 cup unsalted butter, plus more for pan.1 sleeve of Saltine or Ritz crackers, crushed into large crumbs.Since 2013 they've been crafting cheeses that showcase the bounty of the Hudson Valley and please palates far and wide. Stephentown, New York's Four Fat Fowl was born from a family of maniacal cheese lovers with a commitment to making locally-sourced, handcrafted cheeses of the finest quality. Shaleena Bridgham helps run Four Fat Fowl Artisan Creamery. Stories, videos and recipes can be found at or at Fox on Food on Facebook and Instagram. Her work has appeared in the New York Times, Washington Post, USA Today, The Guardian, The Kitchn, Eater, the Times Union and more. She was also the owner of Albany Cooking School for several years. Ray Graf hosts.Ī Food Friday favorite, Deanna Fox is a food and agriculture journalist who travels the globe in search of the story, meaning and purpose of our food heritage and systems. Macaroni and cheese! Today we talk about - and taste - this American favorite with Deanna Fox and Shaleena Bridgham. It's a comfort food at or near the top of almost everyone's list.
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