Featuring Spring Brook Tarentaise & Fresh Ricotta From Chef & Fromager Tia Keenan You know you’re going to have some serious leftovers after your Thanksgiving feast. We all… Read More
Scalloped Roots & Tubers Featuring Cabot Clothbound Cheddar & Spring Brook Tarentaise From Chef de Cuisine Brendan Corr of Co. NYC Thanksgiving is a time to celebrate everything our great… Read More
Acorn Squash Gratin Featuring Gruyere and Nueske’s Bacon From Chef Harold Moore of Commerce We’re all about any recipe that celebrates the flavors of the season and combines… Read More
Thanksgiving Canapes Featuring Twin Maple Farm Hudson Red, Cabot Clothbound Cheddar, Creminelli Americano, Boat Street Pickled Raisins & Urban Oven Crackers From Beth Griffenhagen, Murray’s in-house Entertaining Maven… Read More
Chicken Mole Enchiladas Featuring Maple Leaf Jalapeno Jack & Mozzarella Co. Queso Blanco with Chiles From Chef Andres A. Barrera of City Winery They do things a little differently… Read More
Sweet Potatoes with Marshmallows Featuring Fiore Sardo by Chef Shea Gallante, as seen in NY Magazine This recipe was featured in the November 1st issue of NY Magazine…. Read More
Murray’s Grand Central Store Director, Will Whitlow, took a trip this October to Salone del Gusto in Northern Italy. On his trip he made a stop at Quattro Portoni, one of Italy’s premier water buffalo farms.
We’re Grana Padano-crazy this month! Kick your salads up a notch with this perfect-for-fall recipe using one of our favorite nutty cheeses. Serves 4 1/3 C walnut halves… Read More