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I have biscuits on my mind. My friend Matt Gordon just closed his two restaurants in San Diego. Among the many pleasures of dining there my guess is that for most of Matt’s devotees, it will be his biscuits that are missed the most. I say that because at the closing meal last week, which […]
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This year Norooz, the Persian New Year, begins on March 21. Celebrating Norooz, which means “new day,” is a very old celebration that has nothing to do with religion. It marks the transition from winter to spring and is filled with feasting. In fact, the holiday, celebrating the vernal equinox, has been a part of the […]
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I don’t know about you, but I’ve been air fryer curious for awhile. What’s prevented me from buying one when I scoped them out at Target awhile back was their sheer size. They’re huge and can take up a lot of counter real estate. But I came across this article in The Kitchn and both […]
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In San Diego we have it easy, weather wise. But these last few weeks have been chilly and wet. Temps down into the 30s in the morning and lots and lots of rain. Personally, I’m loving it. I get to wear heavy wool sweaters and indulge in stews and soups that usually are just to […]
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Are you or your clients movie fans? If so, I’m sure you know that this year’s Academy Awards will be held on February 24, just one week away! What has this got to do with food? Well, like everything! I don’t know about you, but some of my favorite movies are all about the food. […]
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We talk a lot about the importance of family recipes–both yours and your clients’. Sometimes it’s the process of making the recipe that brings home a rush of memories, like making holiday cookies or even a complete holiday meal. Sometimes it’s the aroma of a family dish that wafts through the house like a hug […]
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Our friend and colleague Anne Blankenship of Designed Cuisine in Dallas sent this guest post. As a freelance writer who relies on referrals for much of my business I could easily relate her conviction that the very people who I could consider “competitors” are also the best people to recommend me for a gig that […]
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With this chill in the air it feels like bean time. While Alubia Blancas are my favorite, I recently tried Moro beans, which are a project of Rancho Gordo with XOXOC. Moros are black beans indigenous to Mexico and grown by small farmers. Uncooked, the beans are like little gems. You would hardly be surprised to […]
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Chefs, if you have clients who have issues with carbs–perhaps they have diabetes or weight issues—or they have wheat allergies, there’s another option for pasta that you may not be aware of and that can complement vegetable noodles: shirataki noodles. Shirataki noodles originate in Japan. Slick and slippery, packaged in bulging plastic bags of water, […]
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Salmon. It can make you crazy. Are we only supposed to eat wild Alaskan salmon? What about farmed? What’s in the chemicals added to make it, well, salmon colored? How about Scottish salmon? It’s so delicious but it has to be shipped here and how is that good for the environment? Forget salmon. What about […]
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