It’s here! “Upgraded Chef”
Co-author Dave Asprey and I put together a wonderful book of knowledge for you. It’s available now via Amazon, Barnes & Noble and Hyperink.
Co-author Dave Asprey and I put together a wonderful book of knowledge for you. It’s available now via Amazon, Barnes & Noble and Hyperink.
It’s official (in my culinary book of rules) — Kale is the new spinach. Nutritionists are talking about it, for a while now. Farmers are growing it, for a while now. More and more markets are carrying it. Restaurants are serving it. People are eating it. Parents are cooking it, serving it to their kids. Kids are eating it(!).
You probably have seen it, perhaps have even picked it up and wondered — what the heck is it? … and promptly put it back in its place. I’m here to tell you — it’s tasty, it’s easy, it’s healthy for you. What are they: from the Gourd family Cucurbitaceae, origin is most probably Asia [...]
Blueberries are in! and here are 6 ideas for you to use’m…. Blueberry Port Sauce (for red meats), Blueberry Orange Sauce (for poultry), Blueberry Sweet-Spiced Pudding, Blueberry Vinegar (for fish, salads), a soured dip for a Fish Frittata and last, but not least – Frozen blueberries.
We are starting to see the first pickings of our summer fruits yet they lack the complex flavors, juiciness and sweetness that we soooo enjoy of tree-ripened fruits. I urge you not to pass them up, they have plenty of nutrients for us. Here are 7 ways to bring in some complexity, draw out their juices and give’m a bit of sweet boost.
6 July, Wednesday
1. Recipes (957)
2. Cooking methods (129)
3. Catering (229)
4. Culinary instruction (315)
5. Events (MeetUp) (58)
6. Speaking engagements (90)
