We’re big fans of mushrooms, especially when you’re looking to cut calories, or reduce animal protein and fats in the diet. That tends to be on the agenda when you’ve over indulged (for months) over the holiday season, and now need to get that weight off, and get your ‘rear in gear’ for those New... Read More
Delicious party appetizers that even I could make! This was the theme for the second Boot Camp at Willows Lodge, an event created to help those ‘party menu challenged’ to create easy, holiday appetizer recipes that will really impress your guests. Barking Frog’s energetic Chef Bobby Moore has the showmanship and name recognition to... Read More
Terry and Marion Boyd have been creating inspiration in their kitchen, and on their blog, Blue-Kitchen, for many years. In our search for comfort food recipes for fall and winter, we stumbled across this recipe from Marion for Potato, Parsnip, and Carrot Soup, and as well as her childhood memories of food and cooking. Her... Read More
Beer ice cream Total time: 20 minutes, plus freezing time Servings: 2 to 4 4 egg yolks 1/2 cup sugar 1 cup beer 1 cup heavy cream 1. In a medium bowl, whisk the egg yolks with the sugar until they are pale and lemon colored. Bring the beer and the cream to a simmer... Read More
Elizabeth Karmel, executive chef of Hill Country Chicken shares her secret recipe for the next big food trend, chicken and waffles. (Hint-there’s caramelized popcorn in it!) Find more chicken, pies, and serious Southern eats online at hillcountrychicken.com, or at their location: Hill Country Chicken 1123 Broadway (Corner of 25th) New York, NY 10010 212-257-6446... Read More
This fall, St. Honoré Boulangerie will feature two new fall pastries, the Grillé Aux Pomme and Tarte aux Pommes, both of which showcase the season’s quintessential fruit- apples. Owner and master baker Dominique Geulin set out to take advantage of Oregon’s bountiful produce by collaborating with Hood River’s Kiyokawa Orchards on the pastries. After tasting through their apple... Read More
At first glance, a new appetizer idea, created by Chef Kristine Merten of Hy-Vee in Austin, MN, resembles the Italian classic Caprese Salad. However, the similarity stops there. While the Caprese is made with slices of tomato, fresh mozzarella and fresh basil, this Beets with Crave Brothers Farmstead Mascarpone stacked salad is a reinterpretation destined... Read More
Seattle caterer Lisa Dupar has earned an unparalleled reputation for fresh creations, refined service and personalized event planning. The owner of two multi-award winning Redmond, Washington based businesses, Lisa Dupar Catering and Pomegranate Bistro restaurant, is renowned for providing the finest Pacific Northwest and internationally-inspired cuisine. With her cookbook, Fried Chicken & Champagne: A Romp... Read More
Crave Local provides you with new and exciting "How to" recipes like this Smoked Salmon with KOVAL Liqueur Caraway Mayonnaise & Toasted French Bread. Read More Read More