Ruby Red grapefruit, Cara Cara oranges, Meyer lemons, pomelos, limes, satsumas. Peak citrus season at local farmers’ markets is upon us. With such an abundance, one of my favorite things to make at ...

In this episode of In The Kitchen With Matt, I will show you how to make lemon curd from scratch. This easy homemade lemon ...

Say the words "cheese curds" and our ears perk up. Add "beer-battered" to the mix and now our attention is really piqued. 1. Measure 1 cup of cold beer into a measuring cup. If you’d like, start ...

On the eve of tasting and judging about 30 samples of cheese curds for the World Championship Cheese Contest, dairy experts Marianne Smukowski and Kerry Kaylegian enjoyed deep-fried cheese curds with ...

After frying, place curds on a wire rack or paper towel to soak up excess oil. Fry cheese curds in vegetable oil at 375 F for 60-90 seconds, turing once. Fry cheese curds until golden brown, about ...

Rajasthan's Habur stone, a cool, fossil-rich limestone, has a generations-old reputation for making perfect curd. Its porous surface and natural coolness provide an ideal environment for curd bacteria ...

Cottage cheese is hardly new. It has been made and eaten for thousands of years (though it only got its homey name in the 19th century), and remains a breakfast staple. But in recent years, cottage ...