Recipe: Lemon Cheese

lemon cheese Tangy and tart, this spreadable lemon-scented cheese is a great topping for crackers and toast. It also pairs nicely with beets or, as chef Kirsten Dixon prefers, a tomato–basil bisque.

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Eye Candy: Beard House

Plating Cheeses Two crew members plate cheese courses for Beard House diners on August 27, 2009. The chef, John Newman of Newmans at 988 in Cannon Beach, OR, served a selection of artisanal Oregon cheeses like Three Ring Farm's Rivers Edge Chèvre and Rogue Creamery's Rogue River Blue Cheese. Check out more photos from this late-summer dinner. August 27, 2009, The Beard House, NYC (Photo by Tom Kirkman)

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Jobs We Love: Tia Keenan, Fromager

Tia KeeganFor many of us, food is our passion. For some of us, it’s also our livelihood. Each week, we are profiling someone in the food and beverage industry with a fabulous food-focused job. First up, Tia Keenan, fromager at NYC’s cheese lovers’ paradise, Casellula. James Beard Foundation: What’s your job description? Tia Keenan: I curate and manage a rotating cheese collection of 35-40 cheeses and a seasonal selection of 30-40 house-made condiments. JBF: How did you get your job? Read more for Tia’s advice for job seekers, how she landed this gig, and what she thinks about people who don’t like goat cheese.

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The Bookshelf: Marion Cunningham’s Empty Plate Mac & Cheese

macandcheese_427x318 Recently inducted into our Who’s Who of Food and Beverage in America, Clark Wolf learned many things from his friend James Beard, but perhaps the best lesson was this: “Food is the most important thing.” We couldn’t agree more. Wolf's new book American Cheeses: The Best Regional, Artisan, and Farmhouse Cheeses, Who Makes Them, and Where to Find Them includes information about how cheese is made, how to store it, and how to serve it. He also traveled all over the country meeting cheesemakers and tasting an absurd amount of cheese. Rough life! At Wednesday’s Beard on Books, where Wolf dished about American cheese, he left us with these final words of advice, "Live a life worth living, with lots of cheese." A sentiment Beard surely would have

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The Bookshelf: Marion Cunningham’s Empty Plate Mac & Cheese

macandcheese_427x318 Recently inducted into our Who’s Who of Food and Beverage in America, Clark Wolf learned many things from his friend James Beard, but perhaps the best lesson was this: “Food is the most important thing.” We couldn’t agree more. Wolf's new book American Cheeses: The Best Regional, Artisan, and Farmhouse Cheeses, Who Makes Them, and Where to Find Them includes information about how cheese is made, how to store it, and how to serve it. He also traveled all over the country meeting cheesemakers and tasting an absurd amount of cheese. Rough life! At Wednesday’s Beard on Books, where Wolf dished about American cheese, he left us with these final words of advice, "Live a life worth living, with lots of cheese." A sentiment Beard surely would have

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On the Menu: July 13 to July 18

Kitchen Here’s what happening at the Beard House and around the country next week: Monday, July 13, 6:30 P.M. Friends of James Beard Benefit: Chefs for Scher Chef Laurent Tourondel of the BLT empire hosts a group of illustrious chefs—including Bobby Flay, Scott Conant, and Jean-Georges Vongerichten—at this exciting walk-around tasting event in celebration of late restaurateur Steven Scher. Proceeds will benefit the Steven Scher Memorial Scholarship for Aspiring Restaurateurs and the Beard Foundation. Monday, July 13, 7:00 P.M.

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