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If cheese were a person, we’d marry it and have its babies. So when Beecher’s Handmade Cheese, a new 8,000-square-foot shop/factory/restaurant, finally opened in Flatiron, we ran to the altar. To showcase its heavenliness, we filmed a few editors scarfing down the good stuff and procured the recipe for what is arguably the restaurant’s most famous dish.
Beecher’s World’s Best Mac and Cheese Serves ten
Ingredients 12 oz. good-quality penne pasta 4 tbsp. butter 1/3 c. flour 3 c. milk 14 oz. Beecher’s Flagship Cheese, grated 2 oz. Monterey Jack, grated ½-1 tsp. salt 1 tsp. chipotle chile powder ½ tsp. garlic powder
1. Preheat oven to 350°. Grease a 9-by-13-inch glass baking dish and set aside.
2. Bring a large pot of water to a boil over high heat. Cook penne for 2 minutes less than recommended on the package. Rinse in cold water; set aside. Pasta should still have a slight crunch.
3. Melt butter in a heavy-bottomed saucepan over medium heat; whisk in flour. Continue whisking and cooking for 2 minutes.
4. Slowly add milk, whisking constantly until sauce has thickened (about 10 minutes). Remove from heat.
5. Add cheeses (reserve 2 ounces to top final dish), salt to taste, half of the chile powder, and all of the garlic powder. Stir until cheese has melted and all ingredients are well incorporated (about 3 minutes).
6. In a medium bowl, mix together cooked pasta and sauce gently but thoroughly. Pour pasta into prepared baking dish; sprinkle with remaining cheese and chile powder.
7. Bake uncovered for 20 minutes. Let stand 5 minutes before serving.
Beecher’s Handmade Cheese, 900 Broadway, at 20th Street (212-466-3340 or beechershandmadecheese.com).
Shiny forehead, freak grimace, bulging eyes — you’ve got an uncanny ability to ruin a photo. And thanks to Facebook tagging, the entire world can witness your awkward mugging until the end of time.
You could avoid cameras altogether. Or you could just watch today’s video, with its simple tips for looking great in pictures.
Our expert, Sardi Klein, longtime NYC photographer and professor at The School of Visual Arts and Pratt, has seen it all, from mothers of the bride who peer skyward to avoid double chins to businessmen whose phony smiles turn head shots into mug shots.
Follow her advice, and the next time someone tags you in a photo, you might just share instead of hide.
Is there something you want to learn to do? Submit ideas to firstname.lastname@example.org.
Let’s be friends — on Facebook.
Up to 55% off Coralia LeetsJewelry designer Coralia Leets knows about staying power. Made of chunky stones and hammered metal, her necklaces and earrings are modern heirlooms. And since they’re up to 55% off on our sample site (with free shipping through July 5), they’re pretty and practical.
Tonight will probably be filled with bad decisions (that last glass of champers, for starters).
Ring in 2011 with at least a little dignity by avoiding the drunken late-night ponytail. You can stay classy all night long with the perfect messy bun, courtesy of NYC’s Fox & Boy salon (and one of our favorite how-to videos of the year).
Because even if you want to be a hot mess, your hair doesn’t have to be.
Not feeling the messy bun? Try out the around-the-head French braid, modern beehive, or pinned-up curls (for shorter hair).
At your last mealtime gathering, you did everything right: big, pricey steaks; fancy-schmancy china; stimulating conversation cards (what’s your animal soul mate?!).
No wonder the whole thing was so awkward.
Next time, take a cue from Tamara Reynolds and Zora O’Neill, the hilarious Astoria-based hostesses with the mostest behind Forking Fantastic: Put the Party Back in Dinner Party.
In today’s video, the gals, who’ve been hosting wildly popular Sunday night shindigs for six years, walk us through dinner party faux pas — and they’re not what you’d expect (the tips or the ladies).
You’ll feel so inspired, you’ll start planning another soiree immediately.
Just don’t bring your sexy panda friend.
Available online at amazon.com. For more information, go to forkingfantastic.com.