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This Wednesday, April 4th, I’ll be at The American Library in Paris as part of their Evenings with an Author, in conversation with Alec Lobrano. The event starts at 7:30 pm and will be followed by a book signing; books will be available for purchase, and you’re welcome to bring previously purchased copies. The talk

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Here’s how to make a couple entry-level harissas. Although they’re perfect just the way they are, they can also be the start of your homemade harissa adventure. The pastes can be thick or thin, spicy or mild, studded with mix-ins or heady with spices. Read More Restaurant Marketing

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A new era is dawning at Serious Eats, and it’s called Seriously Vegan. Read More Restaurant Marketing

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Let It Be Sunday, 165!

Friends!   I’ll tell you now that there is no April Fools Day moment in this post.  I don’t fancy myself much of a trickster save for the one time I put vaseline all over the toilet seat one April Fools Day when I was little.  The slippery seat was met with less than enthusiastic

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Your handy field guide to all the most secret Instant Pot functions that will BLOW YOUR MIND. Read More Restaurant Marketing

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Blueberry Beet Pancakes (Vegan)

This recipe is a riff on my favorite vegan oatmeal pancakes, they’re accented with blueberries, and boosted with beet juice. The beet juice is what makes the pancakes the beautiful pink color you see. These pancakes are hearty, substantial, delicious, and kid-friendly. especially when you dust them with cinnamon-sugar straight out of the pan, churro

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Carrot Caramel Ice Cream Sundaes

Remember that phenomenon a few years back when we pressed everything from hash browns to quesadillas and chocolate chip cookies inside of our waffle makers?  We had some success.  We had some failures.  We learned that waffle irons are mostly best for things like, say… Blueberry Buttermilk Waffles.  Can we waffle that?  Well, lately I

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Ed Levine speaks with Roads & Kingdoms’ co-founder Matt Goulding. Read More Restaurant Marketing

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Boy have we ever soaked up the sunshine on our vacation! I wish I could bottle this warm sunny weather and take it back to Ontario with us. While we’re getting settled, I thought I’d share the next roundup of Things I’m Loving Lately. And a quick note that there will be no Ask Angela

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The classic green bean casserole gets veganized in this recipe, in which a silky cauliflower purée stands in for the creamy base of the typical mushroom soup. Read More Restaurant Marketing

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With sweet potato purée standing in for buttermilk, these biscuits are as moist and tender as they are colorful and bright. Read More Restaurant Marketing

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melting potatoes

A few weeks ago — although, you can imagine, it feels like it’s been much, much longer* — I learned bout something called melting potatoes and had to make them immediately. This is my favorite way to fall into something new: swiftly and static-free, even better when it has outsized pleasing results. I find the

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A Bagna Càuda You’ll Want to Bathe In

Bagna càuda, one of the classic dishes of the Piedmont region in northwestern Italy, is a potent dip made from warm olive oil loaded with tons of garlic and anchovies, all cooked together until melted down. Paired with a beautiful vegetable platter, it’s the ultimate dip. Read More Restaurant Marketing

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MEAL PREP SAUCES

MEAL PREP SAUCES Thanks to those of you who commented and asked for the sauce ideas. I hear you! Let’s make dinner better.In this season of life, our meals are riffs on the same sort of thing, all made special by the rotation of a few sauces. As a girlfriend mentioned to me, “I can

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