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I’ve been thinking about Banana Bread lately, mostly due to an assortment of bananas that are taking up valuable real estate in my freezer. Another issue that’s taken up (valuable) space in my brain has been trying to understand the difference between Banana Bread and Banana Cake. I’ve been trying to come up with an explanation but just can’t think
Today’s recipe? It’s all the things you love about a taco, in salad form. Tempeh taco salad – crushed tortilla chips bring the crunch, black beans and crumbled tempeh coated with taco seasoning brings the substance, and a strong, smoked paprika-apple cider dressing pulls everything together. It’s a meal in itself, and most of the
In a place with a strong affection for meat pies, the squat, round pork pie is arguably the most English pie of all. Here’s how it ascended from the homely stuff of peasants to the snack-on-the-go of the British elite to a democratic comfort food for all. Read More Restaurant Marketing
A favorite corn salad perfect for summer. Here’s how it goes down. Five ears of corn, shaved in quick fashion, then sautéed in a bit of butter, or olive oil. I tricked it out with thyme, red onions, toasted almonds and coconut. Simple. Delicious. Continue reading A Really Great Coconut Corn Salad on 101 Cookbooks
Here is an unconventional but yet great taco recipe that we want you to try. It includes making tortillas from grated zucchini/courgette and filling them with a creamy and crunchy yogurt, cucumber and potato salad. Think of it as a light and summery take on tacos that probably will drive taco conservatives mad but make the rest of us happy. Because one more
Hello dear friends! I’m grateful that you’re here – I know there are all sorts of other ways you might choose to spend your Sunday morning. Have you felt like a success this week? Oh… we’re measuring our success in sweat these days, so…. let’s just say we’re all really quite successful this week.
Here’s a thought that might have just popped into you mind re: baked beans – You know they come in a can right? YES I DO THANK YOU VERY MUCH. My most embarrassing dinner that I enjoy on the regular and that I also swore I’d never ever tell a soul about is (here I
You may need to adjust the bowl height on you stand mixer if you’ve found that recipes that utilize the machine aren’t producing the best results. Read More Restaurant Marketing
South Carolina pitmaster Rodney Scott on how a lifetime of dedication to barbecue, hard work, and some sweet jams led him to a James Beard Award. Read More Restaurant Marketing
We find ourselves eating in, rather than going out, more than not. For one thing, the food is often better, or just simpler. Maybe I’m getting grouchy, but after a recipe trip where I ate our every meal, all I wanted was a plate of grilled fish or roasted chicken, and some vegetables. Or just
I’ve been on a muffin kick this week, which is a byproduct of me buying too much produce. My eager zucchini purchase ended up in these muffins (also in her book), which are AMAZING, teetering towards dessert but with the perfect amount of moisture from the zucchini that melts away into all that delicious chocolate.
This is my go-to veggie burger recipe, and there is a secret involved. Here’s the deal. I’ve been making these veggie burgers for years. It’s a great base recipe, and you can tweak the patties with different seasonings and toppings, based on what you have on hand. I posted them on 101 Cookbooks first in
Giving the typical spanakopita formula a makeover doesn’t require much extra effort—it’s all about the ingredients. Using a combination of tender greens and herbs gives the pie subtle complexity, while making the upgrade from frozen to fresh greens ensures the best flavor. Read More Restaurant Marketing
Experts say to bloom pourover coffee by pre-wetting the grounds before proceeding with the rest of the water, saying it improves the flavor of the final cup. We look at the science behind this advice and put it through some practical taste tests to see if they’re right. Read More Restaurant Marketing