There is one mid-century dish that does not deserve to be lumped in with the other molds and loaves. It, too, involves processing ingredients until smooth and then molding them into an unnatural shape. It's the cheese ball, and it's actually delicious. But how do we inject some allure into the kitsch? We take away the junk (I'm looking at you, waxy pre-shredded cheddar), we use more flavorful ingredients, and we give people options. Nothing says sultry like a tray full of cheesy choices, am I right?
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Author
Morgan Eisenberg | 2015-12-21
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