My friends Stephanie Stiavetti, who writes  The Culinary Life blog, and Garrett McCord, who writes the blog Vanilla Garlic, are publishing their very first book, Melt: The Art of Macaroni and Cheese, on that all-but-infallible pairing of pasta and cheese. When they asked me to write the foreword, I groaned. This is exactly the kind of cookbook we don’t need more of, I thought to myself. But then I read it, and thought this is exactly the kind of cookbook we need, this nation that has so readily accepted orange flavoring packets to stir into their food. Stephanie and Garrett attempt to raise this often thoughtlessly prepared dish to its highest possible level by asking us to take more care with it, to use excellent pasta and excellent cheese. This is not only a book filled with Read On »

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People in the United States have increased their dairy intake significantly over the last 30 years, via The Atlantic.

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Stephanie Stiavetti (@sstiavetti) writes The Culinary Life blog. Her first book, Melt: The Art of Macaroni and Cheese, will be published next year by Little, Brown. by Stephanie Stiavetti If you’re a regular reader of Michael’s site, then you’re probably one of a class of people that thinks a lot about food. You might make it a point to buy quality ingredients, mostly prepare your meals at home, and generally spend a fair amount of time thinking about what you put in your body. What baffles me, though, is that despite all the grass-fed beef and produce carefully selected at the local farmers’ market, a huge number of the people in this food-conscious demographic still buy crappy, industrially produced cheese. These folks have educated themselves about many other aspects of what they eat, but are seemingly unaware that these Read On »

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