This Spring we are introducing a brand new loyalty program. In order to reward our customers we’d like to give something back.
I know that putting dressing on a salad sounds like a pretty simple thing, and you’re right it is. But there are a couple of things that you can do to make that salad just right.
guest writer Mrs. Angry Eater In late 2021 The Sisquoc Baking Company wanted to add a Portuguese Sweet Bread to it’s holiday menu. Customers had been requesting sweet treats for…
The way my mother lived her life gave me perspective. She worked hard and loved her family and friends more than anything
“Why I Want To Be a Chef” was the subject of the essay. No less than 250 typed words were the requirement. I submitted my essay and never heard back. I had all but given up until one day, two weeks before the program was to start, my mom called my name and handed me the phone. It was the executive chef of the hotel.
In my twenty years in the professional kitchen I’ve never seen a recipe for mashed potatoes. It might have been shoved into a cramped office space somewhere but nobody ever broke it out.
People are drawn to a warm loaf of freshly baked bread like magnets.
Now is the perfect time to fire up the grill for this simple teriyaki recipe. Marinate your favorite protein for at least 24 hours and up to 3 days for maximum flavor.
Some of these titles have stowed away in my backpack across Europe and the U.S., and have kept me company during the tough times of a young cook.
This dish goes by many names depending on what part of the world you live in. Most commonly known in the United States as chickpea fries or chickpea fritter.
The technique imparts the flavor of fresh herbs, garlic and the nuttiness of brown butter to the surface of beef, poultry and fish.
Use coarse salt when seasoning with just salt and pepper. Coarse salt is better for seasoning by hand because it’s easier to see and you can feel the grains pass through your fingers.
Paella Santa Maria is a meal inspired by the agriculture of the Santa Maria Valley. Cooked over a fire fueled by the wood of red oak and pine cones fallen by time and weather. this dish is a reflection of people present and past and the climate that influenced their eating. this dish is a reflection of people present and past and the climate that influenced their eating. this dish is a reflection of people present and past and the climate that influenced their eating. this dish is a reflection of people present and past and the climate that influenced their eating.