Sentences with phrase «most restaurants cook»

Canola and vegetable cooking oils are generally highly - processed, inflammatory oils that most restaurants cook their food in, and there is mounting evidence that they do not do a body good.

«This might be difficult as conventional soybean oil is used in most restaurant cooking and found in most processed foods,» Deol said.

Not exact matches

But instead of bringing expansive, overwhelming menus to people in smaller cities, Good Uncle wants to cook and sell just a few items from the world's most iconic restaurants — the two most popular salads from a place like Sweetgreen, for example, or the most popular pizza from Roberta's in Brooklyn — in smaller, non-NFL cities, like New Haven or Syracuse, places that have dense populations but lack easy access to great food.

Every January the world's most famous cooks flock to the Cayman Islands for the Cayman Cookout hosted by the legendary chef Eric Ripert, owner of the three Michelin - starred NYC restaurant Le Bernardin.

In America most self - employed people do grunt - work in highly conservative industries: construction, landscaping, car - repair, restaurant and truck driving for men and cooking, cleaning and beauty salons for women.

Outside the Office: Varun is a recovering news - junkie and claims he can cook better Indian food than most restaurants in the Bay Area.

Luckily, I love to cook, so I don't rely on restaurants for most of my meals.

Since spring, Shepard has been teaching monthly gluten - free cooking classes at Roots Market and most recently has been the resident gluten - free baker at Roots» sister vegetarian restaurant, Great Sage, also in Clarksville.

But it is not possible because if you regularly visit a restaurant or ready to cook soups from market then it would costly idea, and most of us simply can not afford it.

Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Becooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Becooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The BeCooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Becooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Becooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness

The food in this book is exciting and packed with unique flavors, but the restaurant - quality recipes are brought down to a level that's accessible for most experienced home cooks.

Cafe Gratitude — probably the most popular / well known organic vegan restaurant that offers both raw and cooked dishes.

Additionally, diners don't normally get a chance to experience the back - of - the - house cooking process in a restaurant, which is an enjoyable event for most customers.

The chef, Roland Liccioni, is the most nomadic facet of the restaurant and he brings his far - flung influences to his cooking.

All in all, I don't mind the cost, since even the most luxurious home - cooked meal is going to be cheaper than its restaurant equivalent.

Once he was finally of legal drinking age, he pursued his wine education with passion while he worked as a cook, server and, eventually, sommelier, at some of the Pacific Northwest's most acclaimed restaurants (The Herbfarm, Canlis, RN74, Aragona).

Keller, one of America's most acclaimed chefs (The French Laundry; Bouchon), shifts his focus from fine dining to family - style meals for the home cook in this accessible and dazzlingly beautiful book based on the fare served at his Ad Hoc restaurant, in Napa, Calif..

While it's kind of hard to eat Indian food at a restaurant during Whole30 as most things are cooked with cream or yogurt, not to mention all the non-compliant oils, there are tons of ways to bring all your favorite Indian flavors to your own kitchen.

One of the vegan cooking world's most highly regarded chefs, Robin Robertson worked for many years in restaurants in Pennsylvania and South Carolina.

If I order daal makhani at a restaurant, it will most likely already be cooked (the richness of flavour comes with cooking for longer) and it will contain lots of butter and cream, which is expected given that the word «makhani» translates as butter.

A New York Times best selling complete meat - and brisket - cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue.

But in most Balkan restaurants abroad, djuveč is usually a simple side dish of paprika - seasoned rice cooked with onions and green beans or peas.

Tamales are a popular menu item in Latin American and Mexican restaurants and market stalls, but for most home cooks, the effort required to prepare tamales (as opposed to tacos or burritos) means they are mostly made on celebration days.

(Traditionally pit beef was cooked over an open pit but most roadside stands and restaurants now use grills instead of open pits.)

On the eve of his newest and most ambitious restaurant project — Gato, in New York — Bobby Flay schools us on all the little things, from the power of lemon zest to why a smoking - hot skillet is a cook's best friend.

This home - cooked meal probably contains less fat and fewer calories than most carry - outs, and preparing it takes no longer than a pick - up trip to a restaurant.

Golden Corral is famous for its variety, with most restaurants carrying 160 innovative and delicious food choices, including USDA steaks cooked to order, rotisserie chicken, awesome pot roast and desserts like homemade carrot cake and the Chocolate Wonderfall ®.

Taken together, they create a kind of Venn diagram of my favorite books of recent years, from The Violet Bakery Cookbook, written by a Chez Panisse pastry chef who ended up making alt - grainy sweets in deepest London (the book I've cooked from and gifted the most in the last year) to Gjelina, the rustic Cal - Med restaurant in Venice, CA, and, of course, Plenty.

He has honed his cooking skills in some of the finest kitchens including Celebrity Chef Michael Mina's James Beard Award winning restaurant at the famed Bellagio Hotel in Las Vegas, as well as in dining rooms at the MGM Grand and then helming as Executive Chef of the Aria Hotel Las Vegas, a crown jewel at City Center of over 4,004 guest rooms and more than 15 restaurants serving cuisines from the country's most recognizable culinary talents.

«Time is a luxury most of us don't have, and consumers are increasingly searching for a quality, convenient meal solution rather than cooking at home or committing the time required to dine at a full - service restaurant.»

I couldn't face cooking again for another night and we live too far from a restaurant to make it an attractive option for dinner on most nights.

Take your role as short - order cook to the next level when you help your kids re-create their most recent restaurant experience in your home.

Most of the jobs are in manufacturing food products, in distributing or selling food, or in cooking or serving it in restaurants.

It's super simple, beautiful — when you depend on restaurants for most of your meals, you're at their mercy and whatever it is they put into your food, which is most likely tons of sodium, possibly trans fats and other unhealthy (read: inflammatory) cooking oils, too much sugar, and WAY too large of portion sizes.

The same is true in most restaurants — fast foods are especially full of it, but most food services use sugar as a cooking ingredient.

The tragic reality, of course, is that 95 percent of the food that most Americans eat is processed — and processed food is where all this trans fat lies — and the cyclic aldehydes, and the acrylamide, and the genetically engineered ingredients, and the pesticides... So, if you want to protect your health, particularly your heart, brain, and gut, you need to avoid as many processed foods (including most restaurant food) as much as possible, and start cooking at home, using fresh, whole, unadulterated ingredients.

This study looked at two diets: a carbohydrate rich diet (one rich in plant carbohydrates similar to fruits and vegetables humans consume) and pitted it against the Western, Standard American Diet (SAD)(think high in simple refined carbs, added sugars, and unhealthy fats — this is found in most all home cooked, grocery prepared, and restaurant meals as they use convenient processed ingredients).

This home - cooked meal probably contains less fat and fewer calories than most carry - outs, and preparing it takes no longer than a pick - up trip to a restaurant.

Professional studies include biological science and pre-med but her life took a turn to the restaurant business where she worked in all aspects of cooking, food purchasing and management for eight years in one of San Francisco's most popular Nob Hill restaurants.

The most common cooking oil at restaurants is canola oil because it is very inexpensive.

One of the most magical and coolly Canadian restaurant spaces with cooking that's often good enough to match.

If you're eating lots of polyunsaturated fats with your meat, if you're cooking your meat in bad oils, or you're eating meat that's been cooked in refined high - PUFA seed oils (like most prepared and restaurant food), heme may cause problems.

Most of the salt in the American diet comes from processed foods and restaurant meals, not from the salt you add at the dinner table or during cooking.

Because most fast food joints and restaurants don't cater to people on Keto yet, right now most people starting Keto have to do a fair amount of cooking.

Most restaurant foods now taste too salty and so I prefer to cook at home where I can flavor the food to my liking.

Most restaurant foods come cooked in soybean oil; genetically modified organisms (GMOs) remain a concern; and many places use sugary sauces, MSG, gluten - containing spices, and other food intolerances in even healthy - sounding dishes.

After working as a chef in some of Australia's finest restaurants, Guy Turland and business partner Mark Alston started their YouTube cooking show in 2012, with only a surfboard, a camera and a camp oven, cooking food al fresco in some of Bondi's most iconic beauty spots.

(By the way, all the Thai restaurants I know use the same ready - to - cook commercial curry pastes we all can buy and I suppose it's the same in most Western countries, so you shouldn't feel you do anything «non-authentic».)

im 23 i love to be outside swimming fishing anything outside i love to cook my favorite colors are blue and green my mom is the most important person to me i love her dearly.My goal in life is to someday open my own restaurant cooking is my passion i go back to college in the fall.

The most prominent characters include Haven Hamilton (Henry Gibson), a socially conservative, arrogant country music star; Linnea Reese (Lily Tomlin), a gospel singer and mother of two deaf children; Del Reese (Ned Beatty), her lawyer husband and Hamilton's legal representative, who works as the local political organizer for the Tea Party - like Hal Philip Walker Presidential campaign; Opal (Geraldine Chaplin), an insufferably garrulous and pretentious BBC Radio reporter on assignment in Nashville, or so she claims; talented but self - involved sex - addict Tom Frank (Keith Carradine), one - third of a moderately successful folk trio who's anxious to launch a solo career; John Triplette (Michael Murphy), the duplicitous campaign consultant who condescendingly tries to secure top Nashville stars to perform at a nationally - syndicated campaign rally; Barbara Jean (Ronee Blakley), the emotionally - fragile, beloved Loretta Lynn - like country star recovering from a burn accident; Barnett (Allen Garfield), Barbara Jean's overwhelmed manager - husband; Mr. Green (Keenan Wynn), whose never - seen ailing wife is on the same hospital ward as Barbara Jean; groupie Martha (Shelley Duvall), Green's niece, ostensibly there to visit her ailing aunt but so personally irresponsible that she instead spends all her time picking up men; Pfc. Glenn Kelly (Scott Glenn), who claims his mother saved Barbara Jean's life but who mostly seems obsessed with the country music star; Sueleen Gay (Gwen Welles), a waitress longing for country music fame, despite her vacuous talent; Bill and Mary (Allan F. Nicholls and Cristina Raines), the other two - thirds of Tom's folk act, whose ambition overrides constant personal rancor; Winifred (Barbara Harris), another would - be singer - songwriter, fleeing to Nashville from her working - class husband, Star (Bert Remsen); Kenny Frasier (David Hayward), a loner who rents a room from Mr. Green and carries around a violin case; Bud Hamilton (Dave Peel), the gentle, loyal son of the abrasive Hamilton; Connie White (Karen Black), a glamorous country star who is a last - minute substitute for Barbara Jean at the Grand Old Opry; Wade Cooley (Robert DoQui), a cook at the airport restaurant where Sueleen works as a waitress and who tries unsuccessfully to convince her that she has no talent; and the eccentric Tricycle Man (Jeff Goldblum), who rides around in a three - wheel motorcycle, occasionally interacting with the other characters, showing off his amateur magic tricks, but who has no dialogue.