Longtime Los Gatos caterer Terri Piazza Shong has branched out to a brick-and-mortar location with grab-and-go dishes portioned for individuals, families and small groups. That's the concept behind Culinary Courier & Market , a new gourmet shop that opened Saturday, Feb. 18, in downtown Los Gatos.
This might be the shortest month but it is one of the most active. Hopefully, you had a great Valentine's Day with dinner out, boxes of good chocolate, flowers and some diamonds tucked in among all those roses.
These dishes all cost $3 and under per serving! To calculate each recipe's cost per serving, we look at grocery prices in six different cities across the nation that share the same average annual household income as our readers.
Culinary Dropout at the Hard Rock Hotel is Sam Fox's gastro-pub "rebel child" that breaks all the rules with its uniform-free staff and relaxed, soulful ambiance featuring amped-up appetizers, salads, sandwiches and entrees. In that spirit, these meatballs pack everything you love about buffalo chicken wings into one spicy, savory bite.
The day after more than 1000 of New York City's grocers, delis, and small, independent businesses shut down in protest of Donald Trump's Executive Order on immigration, I sat at my desk, procrastinating, and had an idea. Maybe I just really didn't want to write whatever copy I was supposed to be writing, or maybe I was that convinced of my scheme.
Over the past several years, the good-food movement has yielded so many jars of small-batch artisanal jam that waxing rhapsodic about it in 2017 carries a certain whiff of repetition. But some jams are meant to be exclaimed over, regardless of the year or zeitgeist, particularly if they taste anything like Jamnation 's In the Limelight.
The F/V Capt'n Lee and F/V Ella Christine of Port Clyde are fishing today for the next round of fresh, Maine shrimp as a part of the Northern Shrimp Cooperative Winter Sampling research program. Whole and picked shrimp will be available at Port Clyde Fresh Catch on Sunday morning .
Thanks to our global food community, we have more opportunities than ever to sample cuisines from the farthest corners of the world. Even in America's smallest towns, food lovers are exploring traditional Indian, Ethiopian, or Spanish tapas restaurants, and we're constantly on the hunt for our new favorite.
Including the recipe's two optional add-ons, Vietnamese mint and tamarind water, there were 26 ingredients in the raw vegetarian pad thai served to me by Megan May at her lovely home in Mt Eden last week. She was never going to make this dish in 10 minutes, or even 20. When she later forwarded the recipe to me, she brazenly wrote: "Make time: 30 min".
We're getting ready for the Polar Bear Plunge next weekend so I thought, what better recipe to share than my Big Bowl Chili. It's guaranteed to warm you up from head to toe! I personally like the chunks of a good sirloin steak rather than the loose ground beef in my chili, so pick your favorites, add more liquid or more tomato paste which will make your chili thinner or nice and thick, the way I like it! Hint, great chili is like fine wine; it gets better with age.
My colleague Kevin Litten, who recently wrote a food feature about cooking Cajun dishes in a pressure cooker, shared this recipe with me after coming across delicious strawberries at the Baton Rouge Farmers Market. He makes this dessert using a recipe that he found in The Advocate in Baton Rouge for biscuits.
Mid-February is about that time when our dedication to New Year's food resolutions begins to wane. Instead of feeling guilty and hypercritical, let's just declare this weekend a time for indulgence - and loose-fitting pants.
What's in season: Though you can buy orange carrots at the supermarket any time of the year, winter is the best season to find the root vegetables because the cold weather makes for crisper, sweeter roots. Winter is also when you'll find a rainbow of colors and varieties, from deep Purple Haze and rich scarlet; to stubby orange Nantes, a variety prized for its sweet, mild flavor and crisp texture; and even ivory White Satin.
Saturday mornings couldn't be more different for James Martin, now he's longer getting up at 5am to host Saturday Kitchen. "For 10 years, I was waking up thinking about scripts and who's on the show; now I get up in the morning and I just want to go for a pee," the bubbly Yorkshireman confides with a chuckle.