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Toast to the Weekend on National Wine Day New recipes

Toast to the Weekend on National Wine Day

Say cheers to the weekend with your favorite winesSip wines and celebrate the weekend with Tasting RoomToday may be National Brown Bag-It Day, but it is also National Wine Day — and it& 39;s Friday, even better!As most of us are heading out of the office early to prepare for Memorial Day weekend, kick off the celebrations by sharing a glass of your favorite wine with friends over small plates or dinner.

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St. Honoré cake New recipes

St. Honoré cake

La Torta Saint-Honorè non ha bisogno di presentazioni, è uno dei fiori all& 39;occhiello della pasticceria francese, si tratta di una torta preparata con la pasta sfoglia, farcita con la crema chiboust (crema pasticcera alleggerita da meringa) e decorata in superficie con dei bignè.Sono sempre stata affascinata dalla saint honorè ma essendo un po& 39; laboriosa da fare, ho sempre rimandato di provarla,quest& 39;anno però mio nonno per i suoi 88 anni mi ha chiesto di preparargli la torta di compleanno e allora ho preso & 34;il toro per le corna& 34; e mi sono buttata nella sua preparazione.

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Chef Lorena Garcia discusses development of new Taco Bell menu New recipes

Chef Lorena Garcia discusses development of new Taco Bell menu

Chef Lorena Garcia wasn’t shy about telling Taco Bell that she didn’t like its chicken.On a visit to Los Angeles Wednesday during a nationwide tour to promote the new Cantina Bell menu she developed for the Irvine, Calif.-based Taco Bell, which rolls out nationally July 5, Garcia explained that her goal is to shake things up a bit in the fast food world.

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Chicken legs in potato crust New recipes

Chicken legs in potato crust

Peel a squash, grate it and boil it in salted water for 30 minutes. Peel a squash, grate it and sprinkle with chicken seasoning. on both sides for a few minutes. The garlic cloves are removed and discarded. The onion is cleaned, washed and finely chopped.

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Guguluf with yogurt cream and cherries New recipes

Guguluf with yogurt cream and cherries

Mix the yolks with the sugar, salt powder, water, oil. Beat the egg whites, mix them with the above composition, cocoa, flour and baking powder. Put the composition in the shape of a guguluf and put in the preheated oven at 180 degrees for 30 minutes. Do the toothpick test and let it cool.

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Watch: Huy Fong Foods Founder David Tran Explains How Sriracha Gets Made New recipes

Watch: Huy Fong Foods Founder David Tran Explains How Sriracha Gets Made

David Tran explains a little bit about how his once-humble chili sauce factory became a global icon and refrigerator staple& 34;We tried to make the flavor good and the taste special,& 34; says Tran.In a new video from Hypebeast, Huy Fong Foods founder David Tran takes us on a tour of the company behind Sriracha, the beloved chili sauce that has saved an unknowable number of mediocre meals since the company’s debut in 1980.

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