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Time for another video in our Quarrygirl Presents: At Home with Susan Feniger series! This time we go to the famous chef’s Los Angeles pad for a simple breakfast of mashed avocado on toast. It’s so easy and the perfect way to use up avocados before they spoil! Watch as Susan shares her favorite and quickest recipe and also gives us tips on pronunciation, her favorite knife and why buying fresh pepper is important.
As every history student knows, “Bloody Mary” was the nickname (although that word seems wrong, somehow), given to the Tudor Queen, Mary I, who had 300 Protestants burned at the stake in a fantastically failed effort to restore Catholicism to England. But it’s a good bet none of that comes to mind on a bleary-eyed Sunday morning when you order the iconic brunch cocktail of the same name.
Email marketing is one of the most popular ways to stay in touch with customers, and there are now many tools that can help you mobile-enable these programs.
Range, by Chef Bryan Voltaggio, offers modern interpretations using seasonal ingredients from the Mid-Atlantic region prepared through classic and progressive techniques. From salumeria, bakery and raw bar featuring Chesapeake shellfish to the rotisserie and wood fired hearth where meat, poultry and game are carefully treated, each of the state-of-the-art open kitchens showcases the craftsmanship of the chefs.
Mockingbird Hill is modeled after the small sherry bars we loved in the south of Spain, but with our own touches. We might love sherry, but we didn't want to create a Disney-version of Southern Spain replete with bull statues and flamenco fans. For us, we thought of all the international visitors in the South, like Hemingway or even Joe Strummer of the Clash. We bring elements of that in. Actually, we plan to play punk music. It's about creating a fun atmosphere and demystifying sherry.
The world of making food is often split between people who love to cook and people who love to bake. Every dessert party that I throw I have a number of people come up to me and tell me that they absolutely love the desserts and they wished they could bake the way I do. Then they confess that they don’t really bake very well, but they are more of a cook.
Like the final scene in The Social Network, you keep hitting the refresh button, certain your latest Facebook campaign will inspire fans to like, respond and share. Yet there’s been little-to-no response. Completely befuddled, you wonder why no one's engaging.
Peppers can spice up your cooking or sweeten it up. With such a broad range of brightly colored peppers now available, this versatile vegetable can be found in everything from breakfast to breads.
While four out of 10 consumers say they are trying to avoid or reduce intakes of certain fats and oils, cholesterol, sodium and sugar, only one in 10 actually looks for this kind of information on menus when dining out, according to NPD Group.
Bottoms up -- our second annual mixology survey results are now live! Our surveyors chronicled their cocktail drinking habits, and once again the brown stuff is tops -- 33 percent voted whiskey their favorite spirit, followed by 25 percent of tipplers who said that they prefer vodka. It seems that the Mad Men effect has had some staying power since we last inquired.
A strong network is important in today's connected world. Having the right connections gives you credibility and allows you to interact with peers and customers, as well as potential employees. Today it is hard to imagine that companies would offer you a job without checking your LinkedIn profile. Your standing in your industry is increasingly determined by your profile and network on Facebook, Twitter, LinkedIn or YouTube.
Using buttermilk as the liquid in a custard cake and adding just the right about of poppy seeds, I achieved what, when chilled and served with roasted strawberries, tastes not unlike a cheesecake.
Oysterpedia will teach you the difference between a Bluepoint and a Kumomoto and give you the flavor, size, location, photos and notes of over 200 oysters from the coasts of North America. You also can rate the oysters you have eaten and save them in “My Oysters”. So the next time you go for seafood, you can reference the list of oysters you have already tried and either re-order the ones you like or continually experiment with new ones.
By illuminating the vocabulary of sustainable agriculture, and with it the conversation about America’s rapidly evolving food culture, the Lexicon of Sustainability helps people to pay closer attention to how they eat, what they buy and where their responsibility begins for creating a healthier, safer food system in America.
In the vast majority of eating places customers never had to be told to “come as you are.” That’s how they were going to come – or else they weren’t coming at all. Farmers wearing overalls were likely to show up in small town cafes, while white collar workers in shirtsleeves grabbed seats in city lunchrooms.
Meet Sung Park, the chef and owner of Bistro Petit in Brooklyn, a tiny, unassuming, 10-seater restaurant entirely devoted to unique, bold-flavored Korean French cuisine.
According to Analysts at Fredrikson & Associates, we drink 13% of global production. The retail value of U.S Wine sales has shot up to $32.5 billion in 2011 from just $10.9 billion in 1991. And for the same time period, the US Department of Commerce and GFA estimates US wine consumption per resident went from 1.85 gallons in 1991 to 2.73 gallons in 2012.
Fast food may have a reputation for being a diet disaster but as two studies published in today's JAMA Internal Medicine found, sitting down to a meal at a restaurant does even more damage to your waistline and overall health.
Oh, for the days when eating at a nice restaurant was simple and the customer didn’t have to earn the right to be served.
Today the elegant mystique of the prohibition era bar seems all but lost. Post Prohibition recognizes that the magic of those early days is worth recapturing, and have found a way to honor the heritage and art form of the cocktail today.