Sentences with phrase «of local cooking»

Departing for Taiwan — one of the culinary meccas of the world — Erin decided she would also use this time to devote to spending more time in the kitchen herself and hopefully learn some of the local cooking styles.

Anyways, I've decided that it would be fun to start cooking in some of the local cook - offs and the first one of the season is coming up next month.

Not exact matches

For instance, studying the cooking and wardrobe habits of Indian mothers - in - law and daughters - in - law helped Lindstrom and his team make recommendations for how to design the packaging of a breakfast cereal and understanding the isolation of rural and suburban North Carolinians trapped in a car - centric culture sparked his recommendation that a local grocery store chain should double down on its feeling of community by emphasizing its homey roast chicken offering.

If you don't already believe in the joys of local, small - batch, non-genetically modified, organic eating, nothing in Cooked will change your mind.

Best business lunch: This cozy house offers a down - home welcome and some of the best local cooking.

In a separate case, Patrick Hannon was executed by lethal injection at Florida State Prison in Starke at 8:50 p.m. local time, said Florida Department of Corrections spokeswoman Ashley Cook.

The company's co-founder, Khalil Tawil, declined to discuss specifics on the company's next move, saying only that Umi Kitchen is «more sure than ever that our vision of empowering the local cook will be realized,» and that the next iteration of the company «will not be limited New York City.»

While some observers are casting doubt on Harbour's commitment to the domestic gas market, Cook's message is somewhat different, emphasising the benefits also to local gas users of increased investment in drilling across the Cooper Basin and eastern Australia.

If you're stuck in a routine and you need to break out of it, look at the options at your local library or community college — many offer one - night classes where you can learn a new skill, such as a cooking class or an art class.

I'm a huge fan of local, fresh produce cooked in simple ways with magnificent flavours.

Hello I am Debbie from England... rediscovering the joy of cooking and how good simple food can make you feel... my favourite food does nt come from a specific part of the world but is any simple home - cooked recipe made with fresh local ingredients... if pushed though I would say the Italians are probably masters of this!

By now I am almost fully pledged vegetarian (I still eat fish sometimes though, but that need decreases) As a former meat eater I enjoyed Golabki, Flaki and Pierogies, both are polish cuisines because even though I was born in Germany, half my heritage (specific: my mother) comes from Poland and I grew up with traditional polish cuisine, which still counts as comfort food to me (Omg I need to mention I tried so often to make Bigos Vegetarian without sacraficing the taste, but it's still a challange) Bu talso my other half of heritage come from Hungary, I also enjoy traditional Hungarian food like Langos and Palacsinta (so good) Basically I've been brought up with no fear from anything new, I have no prejudices, try everything I can and enjoy home cooked meals made with local basic ingridients the most!

Heritage Fire is the nation's only hyper - local, whole animal live - fire outdoor culinary event cooking 3,000 pounds of heritage breed animals in celebration of pasture diversity and family farming.

The message Mitchell left with the audience was to step outside of your comfort zone to discover the new menu items at the local food truck or what's cooking at a local food hub, perhaps.

Like the food of my husband's native Trinidad, also a former British colony in the Caribbean, this menu represented true fusion cuisine: local ingredients adapted into British style cooking, and British flavors integrated into local standards.

We often cook at home now because of the variety of gluten - free foods offered in our local grocery stores.

The recipe was super easy to follow whilst still feeling like a kind of elaborate dish (maybe I'm just used to cooking simpler things) All ingredients were easy to find in the local supermarket and we had a few things already stocked in the pantry, which made it slightly easier!

Here's a topping idea that won me 1st place in a local pizza contest: a little bit of purchased alfredo sauce, sliced mushrooms sauteed with fresh thyme, caramelized sliced onions, spinach sauteed with garlic and top off with some crispy cooked, crumbled bacon (cook the mushrooms in some of the bacon fat)....

I'm currently on a professional chef's diploma at my local college in Essex, the course is vocational and I train in both the cooking side of the industry and as a waitress.

I haven't been able to cook with lard until recently, since I didn't have a good local source of woodlot pastured gmo - grain - free lard until the past month.

I've been sharing recipes and cooking ideas with a bunch of people, most of whom are local to my area, on a Facebook group page for a while now.

Since moving down to Tennessee and joining a winter CSA from Big Sycamore Farm, I've become even more obsessed with cooking with local ingredients and trying all different kinds of vegetables.

In rural areas of Greece, local home cooks love using wild weeds in their cooking, for their amazing health benefits and slightly bitter flavour.

Right now in Calgary the markets have an abundance of fresh local corn and my favorite way to cook corn on the cob is to bbq it.

Queensland, Australia About Blog Georgia is a naturopathic doctor and mom of two who is devoted to blogging about nourishing recipes and «freestyle cooking» using fresh, local and seasonal foods.

- White button mushrooms instead of portabellas, because they're cheaper - Shallots instead of pearl onions, because the first grocery store I went to didn't have pearl onions - A local craft nut brown ale instead of wine for deglazing, because any reasonable quantity of red wine gives me a splitting headache the next day (and if you can't drink the alcohol you're cooking with, where's the fun in that?)

The recipe is ridiculously simple to prepare, although the ingredients may require a trip to your local Oriental market (we cook a lot of Asian-esque food at home, so these were all pantry items for us).

Beautifully photographed by Evan Sung, The Portlandia Cookbook -LCB- Cook Like a Local -RCB- is an entertaining blend of humor and recipes, inspired by both the marginally hyperbolic pop TV show and Portland's very real world - class food culture.

(Mr. Reinhart is incredible — I had the honor of learning from him when he taught at a local cooking school, and he is not only brilliant, but also funny, warm and personable.

I had never cooked with either of these ingredients until I discovered garlic scapes at our local farmers market.

Recipe courtesy of Cooking Light and adapted by local Dietitian, Rachel Alves These little treats are sweet and salty and perfect for any festive occasion.

For as low as $ 8.74 a serving, you can receive everything you need to cook a delicious dinner, without the stress of going to your local supermarket.

But before I go on and on about how I love the Fall, I'll share a hint of what we've been up to recently — lots of cooking / making with fresh local veggies!

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

Langdon Cook, local author and blogger, in his new book Fat of the Land, Adventures of a 21st Century Forager, makes you see this land of plenty we call home in a whole new light.

for the noodle bowls: cooked somen noodles, prepared according to package instructions cucumbers, sliced thin green scallions, small chopped kim chi, if you're fancy make your own, we bought a local fave: Hex 2 - 4 hard boiled eggs, i got fancy and let them hang out in dark soy sauce for extra flavor corn, cut from two cobs drizzle of sesame oil splash of rice vinegar

The famous chef will bring his style of simple, yet superb seafood cooking to the luxurious property, combining it with complex flavour blends using local, seasonal and responsibly sourced ingredients.

«In addition to being cooked to perfection, the whole fish is decorated with skewered local fruits and vegetables, plated on an impressive tray, and carried to the table by multiple members of the wait staff.

Designed to provide a master chef experience to home cooks of any skill level, Maharg prepares a four - course seasonal dinner and pairs it with local wines, then leaves it to guests to add the finishing touches in the privacy of their own chic treehouse cabin.

, blend into cooked oats (any kind you like best), top with local honey or, aple syrup, a dollop of goat - milk yogurt, and ground roasted almonds.

Most recently as Executive Chef of Westin Bonaventure, Joseph brings a focus in creating modern menus, sourcing local ingredients, and southern California - style cooking to the food and beverage programs at Sheraton Los Angeles San Gabriel, set to open in January 2018.

atmosphere that will feature a rotating schedule of specialty workshops, cooking classes and local art exhibitions.

KEY WEST, FLORIDA, June 1, 2015 — Known for serving the freshest seafood in Key West, The Stoned Crab restaurant is now taking the dining experience to a «whole» new level by offering diners just - caught, whole fish prepared using a variety of complementary cooking techniques learned from Florida Keys local fishermen.

Cooking meats in the pibil method dates back to Pre-Columbian times and variations of these dishes can be found in just every restaurant that features local cuisine throughout the Yucatán Peninsula in Mexico.

Henrietta grew up in Suffolk, understanding the importance of using local and seasonal ingredients whenever possible in her cooking from a young age.

Drizzle & Dip Manger 101 Cookbooks The Bojon Gourmet Souvlaki For The Soul Green Kitchen Stories My New Roots From The Kitchen What Katie Ate Tartelette Blog Gourmande In The Kitchen Reclaiming Provincial Half Baked Harvest My Darling Lemon Thyme Golubka Kitchen The Forest Feast Pinch Of Yum Local Milk Hortus Cuisine Edible Perspective Vanelja The Spice Train Adventures in Cooking Sprouted Kitchen Two Red Bowls Not Without Salt Our Food Stories What Should I Eat For Breakfast Today Chantelle Grady Kiss My Bowl A House In The Hills Sugar Et Al Heather Christo

It's strange how food craving can drive one to do things that he would never thought of doing, like learning how to cook Char Kway Teow (a local favourite dish in Singapore), or my mom's Nonya Chicken Curry, mutton curry, Assam Fish, Steamed Fish (Teochew Style), Sweet & Sour Pork, White Peppered Pork Slices (my childhood favourite), Chinese Steamed Buns, etc..

So that I don't spend all of my money trying out restaurants here, I've purchased a good amount of local produce (plus visited a WholeFoods, so sue me) and have been cooking pretty frequently.

Inside there was a stage in front with two cooking counters for the two challengers, celebrity Chef Mary Sue Milliken of Border Grill in Los Angeles, and local Chef Yvon Goetz of The Winery Restaurant in Tustin, CA.

From large events like The Taste of Chicago, America's Baking and Sweets Show and Kohler Food and Wine Experience to smaller local cooking classes at Milwaukee Public Market and beyond.