Sentences with phrase «of authentic food»

If you are in search of authentic food in Jaipur, Thali house will not disappoint you.

The 7,000 local people who inhabit the town sell their red ceramic clay pottery in the streets, and the delicious smells of the authentic food waft through the air, working up anyone's appetite after a long day at the beach.

The El Guapo brand has a rich history of making Hispanic - style foods taste like home, offering a full menu of authentic food ingredients for more than 30 years.

Been a fan for about a year now... because of the authentic foods.

This organic 100 % French Extra Virgin Olive Oil is an exciting and fitting addition to De Medici's exclusive and meticulously researched collection of authentic foods from Italy, France, Spain, Argentina, Greece and the United States.

Not exact matches

«One of my goals is to share authentic local culture through food.

«We understand that increasing numbers of consumers are seeking authentic, genuine food experiences,» said Campbell Soup Co. (CPB) CEO Denise Morrison, «and we know that they are skeptical of the ability of large, long - established food companies to deliver them.»

Still, Leekumjohn says it will take a while before Thai Select can become a globally recognized symbol of authentic Thai food.

«The consolidation of [Amazon and Whole Foods] is likely to accelerate the trend we have already seen among Millennial consumers who have rejected traditional Big Food brands in favor of more authentic, trendy offerings,» Credit Suisse analyst Robert Moskow wrote in a note to clients.

Shiok is a Singaporean kitchen that offers a selection of authentic Singaporean food in a casual and friendly environment.

Benoit told Marketing N / A was inspired by the level of transparency McDonald's showed with «Our Food, Your Questions» and shared an idea on how it could build upon the campaign with authentic stories about McDonald's.

First of all, I have never lived close enough to a neighbor to smell their food cooking... but if I did, and it was authentic, I would like it.

He introduced authentic Italian cuisine to Houston at a time when Americans had an entirely different perception of Italian food.

I haven't had the chance to do much traveling to try authentic foods from different parts of the world, but I really love the Middle Eastern recipes I've tried, and all of the wonderful spices!!

They want an authentic experience at the store or the authentic execution of the food they are eating.

I'm not a huge Thai fan (though saying that I've never had actual authentic Thais food so that's probably rather silly of me to say!).

Whilst we ate in plenty of restaurants during our 3 week tour round this stunning country, we spent most of our eating time at street markets, as that is where the really good authentic food is, not to mention cheap.

Christina is on a mission to save authentic Italian dishes from extinction, and is constantly promoting Scottish (and British) food as some of the best cuisine the world has to offer — one steak pie and Sticky Toffee Pudding at a time.

Now I love to share home - style recipes of authentic Mexican Food.

Just take it as a given that I enjoy the whole foods, plant - based way of eating, and just wanted to come as close to authentic as I could within those parameters.

As a young Melbourne school girl studying French, I always dreamed of going to Paris and indulging in an authentic pain au chocolate and my all time favourite food, crêpes: — RRB -.

The Original shop at 625 Liberty Street has short hours and doesn't sell any food that requires the use of a deep - fryer, alas; still, you can get anything else on their menu, which includes various permutations on burgers, sausage sandwiches, a fairly authentic steak sandwich (remember, they're just an hour north of Philly via the Northeast Extension), and of course their signature offering, the Yocco's Hot Dog.

Kerry bought Red Arrow Products at the end of 2015, as a leading supplier of natural smoke flavors and authentic natural savory grill flavors serving meat, culinary and food industry markets worldwide.

The design of food packaging needs glamour, taste descriptors and a good story that will make it authentic.

I love that you provided the background information from Chef Appleman — I love reading recipes, but I am especially fond of learning about the authentic preparation of foods and their history.

ABOUT THE AUTHOR Silvana Nardone is a writer, editor, cooking instructor, and food consultant, she is the coauthor of Saveur Cooks Authentic Italian and has written for Food & Wine, Departures, Ikea Space, Menu, Garden Design, Boston, Lifetime, The Source andfood consultant, she is the coauthor of Saveur Cooks Authentic Italian and has written for Food & Wine, Departures, Ikea Space, Menu, Garden Design, Boston, Lifetime, The Source andFood & Wine, Departures, Ikea Space, Menu, Garden Design, Boston, Lifetime, The Source and YM.

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 Beeroness

Visiting outdoor food markets is one of the best ways to find authentic foods on your travels.

I am surrounded by delicious, authentic Chinese food and I have lots of local favorites.

«[It] focused on the image of the Mexican lady who had become the symbol of authentic, ready - to - serve, home - cooked Mexican food,» it says.

Founded in 1989 and a subsidiary of Food Concepts International, the company has combined menu diversity, food quality, affordability, customer service and an authentic experience to become one of the top Mexican food chains in the United StaFood Concepts International, the company has combined menu diversity, food quality, affordability, customer service and an authentic experience to become one of the top Mexican food chains in the United Stafood quality, affordability, customer service and an authentic experience to become one of the top Mexican food chains in the United Stafood chains in the United States.

«We really believe the market is missing a fast - casual concept that serves delicious, authentic yet modern Vietnamese food,» said Nick Nguyen, co-owner of Lúa Viet.

Primo Quesada, the sixth son of the couple's 11 children, took over the business in the 1970s and decided to change the company's focus after seeing a need in the marketplace for high - quality, authentic, ethnic foods.

Beaverton Foods» Beaver Brand and Inglehoffer are the leading shelf - stable horseradish and award - winning specialty mustards in the US *** and it is the largest Safe Quality Food (SQF) certified processor of authentic wasabi products in North America.

«Authentic Vietnemese food is very delicious and popular,» said Mardi Do, co-owner of Lúa Viet.

«We have identified authentic Hispanic foods as a rapidly expanding product sector throughout our scope of business,» according to Schraad.

Sydell Group has a growing collection of brands focused on authentic offerings, a residential feel and the ability to connect with like - minded collaborators at the forefront of design and food & beverage.

«We look to provide authentic Mexican food products for all segments of the food industry including retail, foodservice and industrial food business.»

With a dedication to authentic, quality offerings, Caribbean Food Delights has become one of the premier manufacturers of Jamaican frozen food products in North AmerFood Delights has become one of the premier manufacturers of Jamaican frozen food products in North Amerfood products in North America.

When we were establishing a tone of voice for GRK, a new fast - casual restaurant serving authentic Greek food, we weren't afraid to incorporate some quirky humor into the messaging, knowing it's more important to win the hearts of some than try to appeal to all.

A native of Guerrero, Mexico, Lara became immersed in indigenous Mexican cooking techniques at a young age with the influence of his grandmother, prompting a passion for authentic flavors while connecting family heritage with food.

Better yet, our taste buds are more sensitive and the authentic flavor of the foods comes alive.

«Their strong technology foundation and flavor expertise provides an authentic dairy taste profile that consumers expect, while meeting the current product development challenges facing our industry, including healthier and more convenient versions of traditional food and beverages.»

All of these restaurants and makers of tortillas claim that they have «authentic» food.

At its core, the organic sector is about the production of fresh, tasty and authentic food that respects nature.

I could eat good authentic Mexican food almost every day of the week.

Even being an Indian and being brought up on authentic Indian food which is not even a distant cousin of Italian food where pasta originated, my food - life is hugely dominated by pastas — all of its kinds!

Taste of matar paneer at those dhabas are so delicious & authentic and more particularly the ambience of those dhaba, seating arrangement and style of serving such foods.

I'm a huge fan of Cuban food and this sandwich is just as delicious as what you'd get at an authentic Cuban restaurant.

According to Mintel, two thirds of consumers rank authentic, traditional flavors as the most important factor when choosing ethnic foods.5 From a culinary perspective, authentic regional Mexican cuisines — from Mexico City street vendors to moles of the Oaxaca region — are major influences in recipe and formulation development.