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How Do They Like Their Ribs in Indiana?

By now you’ve probably (hopefully) heard about our Super Bowl BBQ + Beer Bonanza, February 6-7, here at FK. Inside, we’ll have free tastings of beers from our favorite brewers. Outside, Grillerator...

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Pizza 101: A Monger Makes Her First Pizza

Potato, speck, garlic, Fontal, parm and arugula pizza. Recently, a fellow monger, Mike, and I decided to have a leisurely pizza night at home. The weather outside was frightful, a movie was so...

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Rabbit Pâté: The Sum of Its Parts

We are excited to announce that Julie’s Rabbit Pâté was a winner in the ‘Charcuterie’ category at the 2012 Good Food Awards and was recently featured in a Bon Appétit magazine article entitled,...

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The Reuben: A Saturday Tradition

Many folks are familiar with the Saturday BBQ that happens out front of our Cambridge shop from early spring through mid-fall. When BBQ season ends, it is a sad day in the shop. We are somewhat...

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Beer and Cheese Pairings: St. Patrick’s Day 2012

Ardrahan St. Patrick’s Day is just around the corner and what better way to celebrate than with an Irish cheese plate? Our team at Formaggio Kitchen Cambridge have put together a selection of some of...

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Our New E-mails: Newsletters, Favorite Foods and More

We love to keep in touch with our customers. We tweet, we post on Facebook, we write articles on our blog and we send regular emails on a variety of subjects. Each year, we become more familiar with...

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2014: Taking A New Look at Our Beer Section

In the Beer Section I am excited about what 2014 will bring. As the new beer buyer at Formaggio Kitchen Cambridge, I will be delving further into an area of food and drink that has fascinated me for a...

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