When it comes to the blues, there does not seem to be any middle ground. Either you love them, or you really dislike them. Fortunately for me, I love them.
Occasionally, guest chefs will share recipes with us for our readers. Here’s a great spring salad by Chef Jay Groton of nearby Gabrielle’s Restaurant that incorporates crumbled gorgonzola – a favorite cheese topping on salads – with Applewood smoked bacon
By Paul Partica, The Cheese Shop Of Centerbrook If you do a general comparison, you will find that domestic cheeses are generally more expensive than their European counterparts. The amount can vary anywhere from six to twelve dollars per pound
By Paul Partica, Cheese Shop of Centerbrook Since we had such a great response to our first article on favorite pairings (July issue, Ink Magazine), and summer is still upon us, we thought it would be a good time to