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.

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.

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.

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.

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.

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.