Have you been to a True Food Kitchen restaurant? Everything, EVERY SINGLE MENU ITEM there is so freaking amazingly fresh and delicious. The brainchild of health and nutrition guru Dr. Andrew…
WE ARE BACK!!!! Bear with us as we change our design around and update the site! Then its on to updates and brand new delicious chef recipes from your favorite…
Well hello and happy October! Here’s a quick and easy nutritious use of remnant pumpkin seeds you may have, via Chef/Owner Peter Oleyer of Brooklyn’s food truck turned restaurant Calexico…
Quinoa has an outer seed coat of saponins which need to be thoroughly rinsed off, otherwise the grain will have a bitter unpleasant flavor. There are several ways to do this.…
This is the coolest online concept we’ve seen in a long time! Harvard University and MIT have created edX, and are offering free online classes for everyone. And look at this…
Chef Lance Seeto, star of the Fiji TV show “Taste of Paradise”, is the Executive Chef for the award winning exotic Castaway Island resort in Fiji. Culinary school was just the…
Summer is almost over! We have one day left before the Autumnal Equinox on September 22. As we embrace the season’s end, we present to you a deliciously simple coconut gelato…
Because we’re not chumming around with master chefs and epicures 24/7, it can be easy make the error of mispronouncing common food words. Several French and Italian bread terms are…
Move over bacon, the Tater Tot is back! Actually this trend has been going strong for quite some time now, and chef created versions of the childhood favorite have had a…
Salish smoked alderwood salt is an underused kitchen essential. What is it, and why really do you need it in your kitchen? Read on dear foodies for the answer to this…
Beautiful fresh plump tomatoes are back! Rejoice and make something unique with them: tomato jam. Chef Benjamin Nadolny of King Estate Winery in Eugene, Oregon, has shared their restaurant’s version of…
The refreshing caipirinha (pronunced “ky-pee-REE-nyah ) is national cocktail of Brazil, consisting traditionally of only three ingredients: cachaça, sugar, and lime. Cachaça (pronounced “ka-SHAH-suh”) is a high alcohol Brazilian spirit distilled…
Do it! Make your own mustard! Here are 2 reasons why you should: 1) Absolutely more delicious than store bought 2) Inspire awe in your guests when you inconspicuously mention that…
Otto & Anita’s Schnitzel Haus is a quaint family run Bavarian restaurant in historic Multnomah Village in Portland. Inside, you will find a plethora of delicious Eastern European Schnitzels, Krauts, Spätzles,…
Well what do you know. Popcorn is the new kale! Joe Vinson PhD, is a chemistry professor at the University of Scranton in PA. His recent study found that the hulls…
Grape it up! This crispy green salad is chock full of antioxidants and a delightful blend of textures thanks to it’s smooth and creamy dressing and toasty crunchy walnuts. From the…
Goodbye potatoes hello kale! If you mention kale chips to a hardcore traditional snack indulger they may furrow their brow and assume you are a vegan food pusher from Boulder. …
The James Beard Award Semi Finalists were announced today. Congrats to all of the chefs and restaurants! We are so proud of you. Next up, the award winners on March 19th.…
For some reason we are so very drawn to vintage kitchen items, so much so, that we are constantly on the lookout for them at local thrift stores and estate sales. …
This time of year one of our favorite ingredients to cook with is apple cider. It’s the perfect acid for Autumn salad dressings, a creative stock for squash soup, and reduces…