dairy

      That Jean-Georges Family Mac and Cheese You Were Reading About? Here’s the Recipe

      Enough of you have asked about the incredible macaroni and cheese (five kinds of the latter) our editor in chief was talking about on Tuesday that we figured we should score you the recipe. It’s from Home Cooking with Jean-Georges: My Favorite Simple Recipes, which chef Jean-Georges Vongerichten published just last fall. Turns out it’s actually a dish created by his wife, Marja, who has her own TV show and cookbook out called The Kimchi Chronicles (she’s also Korean). Writes Vongerichten in the headnote: “This is one of the most requested dishes in my home, especially when we have children over.

      Butter, Milk, Half & Half, Heavy Cream, Eggs and 5 Kinds of Cheese (aka Why This Mac & Cheese is So Good)

      Not only does this recipe call for butter, milk, half-and-half, and heavy cream, it of course deploys plenty of cheese—three types of cheddar plus Monterey Jack. But the crowning glory is, get this, cream cheese. After throwing everything else together—oops I mean assembling the layers—you dot the top with little blobs of cream cheese, which, once baked, become the best part of the dish. The recipe calls for four ounces, but I just might double that next time.

      It’s Like Butter. Literally: Learn How to Churn Your Own at our Milk and Cheese 101 Next Week

      Forget canning and kombucha making: The real D.I.Y. frontier is dairy. Learn the art of cheese aging and how to churn your own butter in our latest installment of our How-To series at Brooklyn Brewery in Williamsburg next Wednesday the 26th. Anne Saxelby from Saxelby Cheesemongers in Essex Market will be speaking, along with other experts. (It’s just off the Bedford L stop.) Better still, it’s a very D.I.Y price at just $5. Buy those amazingly priced tickets right here.