By ALISON ASHTON – Parade ndrew Zimmern’s catering company, Passport Hospitality, serves this pork-belly version of a hot dog at AZ Canteen locations in Minneapolis. “We’ve been serving that for 15 years, and it’s probably one of our best-selling dishes in our stadium concessions,” says Zimmern. “The slaw, the bacon and the jalapeno jelly is such […]
Reprinted from Gourmet Traveller These pork ribs are marinated and slow-cooked in advance, and the potato salad only improves after a day in the fridge. All that’s left to do on the day is glaze and heat the ribs. You’ll need 3 kgAmerican-style pork rib racks125 ml (½ cup)apple cider vinegar, plus extra for brushing60 […]
ADAM JAMES The Australian The practice of fermentation in food can be traced to the very beginnings of civilisation when early humans discovered an alchemy that allowed them to preserve ingredients so they could be eaten year-round. Almost every culture on earth practises fermentation in some way. But in Japan, fermentation is integral to the […]
Chile growers want to prevent other countries from using the names jalapeño and chipotle. Another commodity has the potential to apply some heat to trade talks between Mexico and the European Union. Earlier this month, Mexican cheese makers demanded the right to sell cheese using European names while negotiators from the European Union want designation of origin protection […]
GLUTEN FREE· MAIN· PALEO· RECIPES· SIDES· SOUPS & STEWS· VEGAN· VEGETARIAN Reposted from Isabel Eats This Roasted Cauliflower Soup with Fried Jalapeños is thick, creamy and loaded with healthy veggies. It’s also gluten free, paleo, vegetarian and vegan! If you’re looking to sneak in some vegetables into your diet, pureed soup recipes like this cauliflower soup are your best friend. Made with […]
By Maribeth Renne, Special to TCPalm Make sure you also try the Philly cheese steak dip, an excellent sandwich loaded with tender, perfectly seasoned eye prime beef and sautéed onions, peppers and mushrooms and a layer of melted provolone cheese. It comes with a cup of beef au’jus for added flavor. Dagwood’s makes tuna salad just the […]
By SHARON LITTE • Times News “Why question the chicken crossing the road? Seems a bit judgmental.” — said me just now I currently reside in this little village called Nashville. You’ve probably heard of it. Nashville is well known for quite a few things. Country music, honky-tonk bars and hot chicken are some of our shiny […]
by Jamie Scott – The Courier At the restaurant fermentation and preserving are just as important to us as local sourcing and seasonal cooking, says Jamie Scott, chef patron of The Newport. That’s because, in my opinion, it enhances certain foods by manipulating and prolonging its existence. A combination of both preservation and fermentation – […]
By Kate Streit – Magicvalley.com There is no question that pickles are having a moment. There is an entire restaurant dedicated to pickles in New York City, and recipes featuring pickles are popping up everywhere, from pickle mozzarella sticks to pickle cupcakes. The pickle craze certainly shows no signs of stopping! Now, pickles are combining with another superstar ingredient to be […]
By Susanna McLeod, Kingston Whig-Standard Aboard the ocean liner RMS Empress of Britain in the summer of 1939, the family from Holland breathed a sigh of relief. The horrors of what became the Holocaust were vanishing into the distance. The palpable threat by Hitler to Jews made life impossible in Europe, and they fled. Now the […]