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A Really Good Saag Paneer

This is a saag paneer that uses a truckload of spinach, gets tang from buttermilk and a finishing squeeze of fresh lemon, magic from a host of spices, and a bit of heat from ginger and chile flakes. I bring on a bit of crunch and contrasting texture where ever I can – paneer, toasted

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Have you seen the little packets of dragonfruit puree in your supermarket’s freezer section? I love them, and stock up whenever I can. They seem to be popular in San Francisco, and tend to sell out fast. The packets are great for smoothies (of course), but sometimes, when I can’t be bothered to set up

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Let It Be Sunday, 185!

Hello friends! It’s been an emotional and exciting week and, don’t worry, I’ve eaten plenty of cookies and french fries about all of it. I’ve also gone in on comfort food like Apricot Chicken with couscous – which, if you’re looking for dinner this week, is a very good idea.   I’ve been working hard

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layered mocha cheesecake

Last Friday at 3 pm, when we had dinner plans at 6, I decided it had been too long since I’d gotten myself into a right mess of a baking project and decided to make my husband a cheesecake for his birthday — which we were already 14 hours into. I’d been dawdling because despite

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Favorites List (08.17.18)

It has been a while since I’ve done a favorites list. Let’s remedy the situation! – 10 years / $430,000 in micro loans! (Nearly 80% to women :)! – This pasta: Been making a version of it on the regular, pictured below with added toasted cashews, broccolini, lemon zest. (recipe) – This playlist (if you

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Teamwork makes the dream work—especially if you’ve got visions of corncobs in your head. Read More Restaurant Marketing

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Scott Weiner, Adam Kuban, and Ed Levine talk about their love for pizza. Read More Restaurant Marketing

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Republic of Booza

I’m always interested in ice cream, no matter where it’s from. But probably the most intriguing one I’ve ever come across was booza, an ice cream thickened, not with eggs or cornstarch, but with sahleb and mastic. Republic of Booza was opened by Jilbert El-Zmetr and Michael Sadler, along with two business partners, in Brooklyn, New

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9 Ways To Lemonade

Hey it’s me. Just sliding  in your inbox with a refreshing thirst trap for ya.  A thirst trap for the actually very thirsty.  And more than a trap it’s a solution.   Lemonade.  All kinda of ways.  Pink, green, spicy, tropical, healthy, caffeinated.  Gosh Beyonce would be proud. I’m just trying to keep it fresh

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Buttery clams with burst tomatoes and fresh herbs, ready in minutes with the power of your broiler. Read More Restaurant Marketing

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Semifreddo is a classic Italian frozen dessert that’s halfway between ice cream and mousse. This easy recipe uses whole eggs to simplify the process. Read More Restaurant Marketing

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20 Grilled-Steak Recipes to Conquer Summer

20 grilled-steak recipes to give you some inspiration for the rest of your summer’s cookouts. Read More Restaurant Marketing

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Tomato sauce isn’t the only way to preserve summer. Here, slowly roasted plum tomatoes are blitzed with briny capers into a flavor-packed spread. Read More Restaurant Marketing

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Let It Be Sunday, 184!

Hello my friends! I’m not sure I could tell you about my week.  It was mostly blurry though I’ve heard talk of eclipses and Mercury retrograde and what I do know is that it has felt like my feet aren’t quite on the ground but I’m moving on through. There’s a light dusting of flour

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Penne with Spinach Sauce & Watermelon

Hi friends, hope you’ve had a great summer. We took a little break from blogging as we have been in Copenhagen and Barcelona. But we are back now with a great little dinner recipe. It’s a version of something we have been eating all summer. As it has been record-breaking hot in Europe, pairing lukewarm buckwheat penne with juicy

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