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Monthly Archives: March 2022

Illustration of a box of chocolate mint creams

Issue No. 131: Three things to look for in a good box of chocolates

March 17, 2022 Val Neff-Rasmussen / by Val Neff-Rasmussen

1. Really good chocolate. It probably comes as no surprise that the first step to making a really good box of chocolates is to use really high quality chocolate. Here are a few ways you can suss out quality, without an advanced chocolate degree. Look. Good chocolate is glossy. Avoid any chocolates that are dull […]

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chocolateDesserts
Illustration of a cheese board with cheeses, salami, nuts, and and preserves

Issue No. 130: Four tips for creating a supremely delicious cheese board

March 10, 2022 Val Neff-Rasmussen / by Val Neff-Rasmussen

1. First things first: What cheeses should you get for a cheese board? The classic answer is to get a variety. Get a young soft cheese. An aged harder cheese. Maybe a blue. Maybe a goat or sheep’s milk option. That is still a safe and delicious way to go. But it’s not the only […]

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cheese
Illustration of a man about to devour a ham.

Issue No. 129: What’s the difference between “city” and “country” hams?

March 3, 2022 Val Neff-Rasmussen / by Val Neff-Rasmussen

Let’s start with the basics. A ham is the meat of the leg—nearly always the back leg—of a pig, from its ankle to its rump. If you were to go to the butcher shop and ask for one that was raw, you’d be getting what’s called a fresh ham. You could cut it up and […]

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Hammeat