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Photo via Flickr member Yannic The first time I ever tasted pesto, atop a bowl of tortellini, it was not a life-changing experience, but it was pretty darn close. I forgot all about the tortellini as the flavors of the pesto seemingly exploded in my mouth: bright basil, tasting of the earth; zingy, pungent garlic;FIND OUT MORE |
Gluten-Free Green Bean Casserole
If you’re anything like me, you’re already planning your Thanksgiving menu. You probably also know that when you’re cooking for a large group of people, food allergies are going to come up. This Thanksgiving, I know I’m planning on feeding a couple of people who are living the gluten-free lifestyle. While I’m going to offerFIND OUT MORE |
The ART and Science of Making Your Customers Spend More Money in Your Restaurant
You own a restaurant. Step one. Step two is most likely getting customers. It is a fine line between being customer focused and being restaurant focused. It serves you well to make the customer’s first visit spectacular. A flawless first course keeps the customer intrigued. Early positive impressions make them wonder what else could delightFIND OUT MORE |
Superfood Seed: How to Make Perfect Quinoa
For a long time, I pronounced quinoa “quinn-oh-uh”. I was very wrong, and either other people didn’t know either, or they just never took the time to correct me. Even if I didn’t know how to say the word, I knew I liked the stuff: lightly nutty, surprisingly satisfying, with echoes of various cereal grains,FIND OUT MORE |
Back to Fundamentals: Chocolate Chip Cookies, Deconstructed
Chewy. Cakey. Crisp. Soft. Gooey. Which is the chocolate chip cookie of your dreams? When I was young, I used to like chocolate chip cookies, but without the chips. I would painstakingly pick out the chips (no small feat for a toddler) and enjoy my cookie. One day, my sister made me a batch withoutFIND OUT MORE |
Recipe Inspiration: Smoky Baked Salmon with Avocado-Corn Salsa
I love this salsa. It reminds me of vacations in lake cottages full of white wine and laughter. It’s so simple to make for a group and it always impresses. This particular avocado-corn salsa was born this summer over a long weekend in Maine. I knew it was going to become a staple in myFIND OUT MORE |
Chefworks Unveils V1.1 of Its Dress The Chef© Virtual Dressing Room
– Upgraded Application Includes the Addition of the Company’s Entire Women’s Culinary Apparel Collection – San Diego (September xxxxx, 2014) – Chef Works, the world’s leading provider of culinary apparel for professionals and home cooks alike, today announced the immediate availability of V1.1 of its Dress the Chef© Virtual Dressing Room, an interactive application that allows customersFIND OUT MORE |
Creating the Perfect Tasting Menu
Tasting menus, also known as a “prix fixe” menu, were once only found in fine restaurants, and while less pricy than eating from the regular menu, still pricy. With many types of restaurants opening up all over the country, both upscale and casual, chef’s everywhere want to give customers a chance to try a samplingFIND OUT MORE |
Do You Need a Kid’s Menu? (And How to Create the Perfect One)
With people dining out in droves, you’ve undoubtedly seen children in restaurants everywhere. As a restaurant owner, it pays to cater to today’s children, as they are the restaurant diners of the future. The easiest way to make kids (and their parents) feel at home is to have a kid’s menu. If you own anFIND OUT MORE |
Using Locally Sourced Meat and Agricultural Products
Serving locally sourced products has become trendy as individuals and business owners become increasingly concerned with the health of patrons, the agriculture consumed, and the world they both live in. Read on to learn more about the benefits of using locally sourced products. Embed This Image On Your Site (copy code below): Courtesy of: Chef Works