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Martinez Cocktail

There’s a lot of discussion, and some dissension, about the origin of the Martinez cocktail. It’s made with gin and vermouth, and is served up (without ice), so there are certain similarities for sure. Plus the name, which has led people to speculate that the cocktail was invented in Martinez, California. Continue Reading Martinez Cocktail…

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A chili oil–style condiment packed with chilies, Sichuan peppercorns, spices, roasted soy nuts, fried onion, and fried garlic, this homemade chili crisp truly has everything you could ever need to complete just about any dish. Read More Restaurant Marketing

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In the second part of Ed Levine’s conversation with Sara Moulton, they discuss the issues women face as chefs. Read More Restaurant Marketing

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A flavored simple syrup, which requires as little fuss as making a cup of tea, can mean the difference between a drink that’s a bit ho-hum and one that’s shockingly delicious. Read More Restaurant Marketing

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fig newtons

I have grandma tastes. I don’t have a pocketbook full of butterscotch candies or a plastic cover on the sofa or anything, but I’m sitting on it right now and think our elders are probably onto something, especially when you have two kids with an unnatural contempt for napkins. But I will stan [Grandma Deb

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13 Spring Salads to Say Goodbye to Winter

There’s no better way to celebrate spring produce than by putting together a salad that’s a riot of these short-lived ingredients—like asparagus, English peas, snap peas, favas, and baby greens—either raw or minimally cooked, allowing their fresh green flavors to come out in full force. Here are 14 bright, refreshing salads to make the most

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How to Clean and Fillet Fresh Sardines

These step-by-step instructions show how to clean and fillet fresh whole sardines using nothing more than a pair of scissors and your fingers. Read More Restaurant Marketing

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Triple-Oat Breakfast Cereal

I keep a big, double container of this on hand for days when a quick breakfast is in order. It’s one of a handful of custom cereal blends I like to keep in rotation – there’s also this one, and this one. The big-batch thing is the magic. Especially if you’re at all lazy, but

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Continuing our edible (and drinkable) adventures in Edinburgh, I insisted after we hit the farmers’ market that we stop at Mary’s Milk Bar. A gazillion readers recommended it, and Charlotte and my friend Lani, were happy when we herded ourselves into Mary Hillard’s cozy shop. I love meeting ice cream makers and Mary was one

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The Best Wine Openers

We tested 19 wine bottle openers, in a range of styles and price points, to find out which models are the easiest to use. Read More Restaurant Marketing

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Let me tell you about my FAVORITE holiday of the year.  It involves Spring weather, show-stopping hats, bourbon,  and very fast horses!  It’s The Kentucky Derby and just around the corner!  Here’s why the Derby is so so great whether you’re in Louisville Kentucky or not – it’s not just the greatest two minutes in

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CURRY CAULIFLOWER

This is likely not the first time, nor will it be the last, you’ll hear praises for Melissa’s cookbook, The Minimalist Kitchen, in the food blogsphere. Over the last few years, Melissa has pared down her kitchen and cooking to focus her work on a “less is more” approach to food. It is concise and reasonable. Delicious

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If the only seaweed you ever encounter is wrapped around your maki or floating in your miso soup, it’s time to learn more about what sea vegetables—from the ubiquitous nori to more obscure varieties, like arame and dulse—can add to your cooking. Read More Restaurant Marketing

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Any dish that needs hours in the oven is going to be relegated to the weekend, but that doesn’t mean you have to forget about pork when it’s time for a quick dinner. Read More Restaurant Marketing

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Let It Be Sunday, 166!

Hello friends!  I want to come here and lament about how last week was a doozy… but I think I offered the same sentiment last Sunday.  This feels like it goes beyond a Mercury Retrograde situation and into the real of daaaang we’re just working hard, aren’t we?  The good news is that in the

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