What We Learned This Week: June 1-5, 2015

Why we love grilling, taking on fresh pita, and how we discovered powdered blue cheese

byJake Cohen| PUBLISHED Jun 6, 2015 5:45 PM

What We Learned This Week: June 1-5, 2015 — Processed with VSCOcam with c1 preset.

Each week is a new culinary adventure in the SAVEUR Test Kitchen. From cooking tips and kitchen hacks to product discoveries and creative ingredient uses, here's where we share our biggest takeaways.

Food Test Kitchen

Plums, vanilla bean, and fresh chèvre sparkle in Caroline Schiff’s sweet tribute to the legend of American-made cheese.

Michael Twitty’s take on Cape Verde’s iconic, hearty stew honors the island nation’s Jewish roots.

What We Learned This Week: June 1-5, 2015

The Saxelby Cheesecake

Plums, vanilla bean, and fresh chèvre sparkle in Caroline Schiff’s sweet tribute to the legend of American-made cheese.

Kosher Cachopa

Michael Twitty’s take on Cape Verde’s iconic, hearty stew honors the island nation’s Jewish roots.

Quick-Pickled Beets

This stress-free method will have you snacking on nature’s candy without the post-canning cleanup.