While there are 37,500,000 chef blogs online – give or take a million. There are 4 in particular that I find myself going back to read frequently.
Considering the season, and the games I’m watching, I thought I’d write about my favorite way to cook brats at a tailgate. I use a brat bath since it helps with a couple of tailgate challenges.
Grilling has 2 seasons:summer and football. Now is the time of year where backyard grillers become parking lot chefs at tailgate parties coast to coast. Before you buy a grill for this tailgate season, here are some things to consider…
As part of seafood marketing, they’re renaming fish populations to increase sales! Will more interesting sounding names entice you to order it more? Personally, I’m trying to eat more sustainable fish. More about that here.
I’m so glad I found this amazing step-by-step guide to bread making on Epicurious! You CANNOT make bread wrong when you follow these thorough instructions
Here are the top 10 food websites people are searching to find something to put on the table.
The Scribd site is very well done. After signing up for my free account, I browsed for cookbooks and found a page with a slew of them. Many of the titles are small publications from Scribd community members, but as I scrolled down I found cookbooks by Jamie Oliver, Wei Chuan, and other popular chefs.
What do you do when you look at your bookshelves and you see more than 100 cookbooks there? If you’re Heidi Swanson, you break out the pans. And the computer.
Heidi is an award-winning photographer and author who one day in 2003 decided it was time to stop buying books and start cooking what’s in them.
The founder of GlobalGormet.com, which is one of the first cooking sites on the Internet, and more recently NewGreenBasics.com, Kate Heyhoe has written several cookbooks. But it’s her latest book, Cooking Green: Reducing Your Carbon Footprint in the Kitchen — the New Green Basics Way, that tackles HOW you cook. Which, she says, is just as important as WHAT you cook.