gastropoda/stories

Metropolitan Home

Fresh ricotta is the overlooked bonus from the great American cheese revolution over the last 20 years. (more…)

Los Angeles Times 

David Gremmels and Cary Bryant could be considered the accidental cheese makers.

Three years ago they were scouting for blue cheese (more…)

Los Angeles Times

Back in the last century, an Italian sommelier who became a friend spent a fair amount of time in my kitchen, much of it insisting that nearly every iconic American food was made not just first but better in the country of his birth. Apple pie? They had it at crostata. Grilled cheese? Mozzarella en carrozza was the Model A. Meatloaf? They call it polpettone. (more…)

Metropolitan Home

Cheese fondue is the Danish furniture of food: It always seems on the verge of a comeback when in reality it never goes out of style. (more…)