September 27, 2012
Feta is my f-bomb; I throw it on everything. I’m obsessed with this Israeli Feta, in particular, because it’s creamier than other kinds I’ve tried. I always have a block in the fridge and so many dishes are perked up with its salty, snappy zing of deliciousness. My constant refrain in the kitchen is, “sprinkle some feta on it.” From scrambled eggs with swiss chard sauté, rajas, and my whipped feta or bean dip, this four-letter powerhouse isn’t a dirty word around here.