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By MOLLY PARR

For years I’d been nervous about making cheesecakes. They seemed so difficult to master. I never quite trusted the combination of “water bath” and springform pan. I mention this because the Jewish holiday of Shavuot happened earlier this week. It’s traditional to eat dairy foods like cheese blintzes, noodle kugels, of course, cheesecake.

By CAROLYN BROWN

When the weather outside is frightful, warming up indoors, surrounded by plants, food, art and live music, is so delightful.Such is the idea behind Flora & Fromage, an upcoming plant-themed art and food experience at Mill 1 in Holyoke on Saturday,...

By DANIEL NEMAN

Sure, you could craft your own block of cheddar cheese, create some Havarti or whip up a batch of gorgonzola.But why would you want to?Most cheeses require rennet, an enzyme found in the stomach of cows (and sheep and goats). Rennet is what gives...