Wednesday, August 22, 2012

Perk up cheese pairings with jams, gelées and things candied and pickled

Among the array of accompaniments Lockwood prepares for his cheese plates are, from top left: rosemary roasted grapes, braised celery, fried pine nuts, candied fennel and herb-roasted hazelnuts. At right are Rossini blue cheese and a round of Carboncino.