Soupe au Pistou Recipe

May 7, 2014 0 Comments
Soupe au Pistou Recipe

   Vegetable Soup with Basil and Garlic This simple and delicious vegetable soup is from the 1994 cookbook Backroad Bistros, Farmhouse Fare – A French Country Cookbook by Jane Sigal. Jane is a “journalist, author, editor, recipe developer and teacher” who lived in France for 12 years and went to culinary school at Ecole de […]

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The Great Meat Cookbook Review

April 28, 2014 0 Comments
The Great Meat Cookbook Review

Everything You Need to Know to Buy and Cook Today’s Meat by Bruce Aidells with Anne-Marie Ramo Photography by Luca Trovato If you are familiar with Bruce Aidells’ first cookbook, The Complete Meat Cookbook, you are going to love The Great Meat Cookbook – Everything You Need to Know to Buy and Cook Today’s Meat. […]

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Resume Mistakes for Culinary School Graduates

April 24, 2014 0 Comments
Resume Mistakes for Culinary School Graduates

  Don’t Make These Resume Mistakes When Applying to Work In The Culinary Industry Once you’ve completed your culinary education, you’re ready to start exploring all the opportunities that await. Unfortunately, those opportunities are the same ones that all the other new graduates are hoping to take advantage of, and few culinary professionals can just […]

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Dining Out In Washington DC

April 23, 2014 0 Comments
Dining Out In Washington DC

Our Dining Experience In The Nation’s Capital Over Spring Break we visited Washington DC for a few days going to the great museums, monuments and even were able to tour the White House which was a blast. Because Maddie was in her wheelchair and could not climb up the stairs, we had to go through […]

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Lettuce Soup Recipe

April 21, 2014 15 Comments
Lettuce Soup Recipe

Incredibly Simple Yet Amazingly Tasty We enjoyed a great meal at the home of one of our oldest daughter’s friends recently. To start the meal Cathy served this lettuce soup recipe from her Grandma Marilyn. When I first heard we were having “lettuce” soup I thought to myself this isn’t going to taste like much […]

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So You Want to Be a Chef

April 14, 2014 0 Comments
So You Want to Be a Chef

The Infographic For Anyone Thinking of Becoming a Chef There are lots of reasons to become a professional cook with the intention of becoming a professional chef. This infographic looks at some of these reasons plus salaries, costs, responsibilities and career responsibilities. We invite you to share this infographic on your website, blog or social […]

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Cracked Wheat Berries with Jalapeno Herb Salsa

April 14, 2014 0 Comments
Cracked Wheat Berries with Jalapeno Herb Salsa

Cracked Wheat Berries – A Tasty Side Dish That’s Good For You This recipe is part of the third meal we received from Blue Apron and was served with roasted bone-in chicken breasts. Roasting chicken breasts is easy but finding a delicious side dish to go with them can turn a very simple, basic meal […]

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Sauce Veracruz Recipe

April 11, 2014 0 Comments
Sauce Veracruz Recipe

  Veracruz Sauce Recipe for Fish, Chicken or Pork Tenderloin This is an adaptation of another meal we received from Blue Apron and our favorite of the three. You may recall the recipe I posted for 3 – Chili Beef Chili and talked about this new service (to us) called Blue Apron where you receive […]

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Required Equipment to Start Culinary School

April 9, 2014 1 Comment
Required Equipment to Start Culinary School

What Chef Uniform, Knife and Books Do I Need To Start Culinary School? In addition to culinary school costs like tuition and room and board, most students have to come equipped with a few key kitchen essentials when they walk through the doors for the first time. Like any college-level or vocational training, culinary school […]

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Three Types of Chili Beef Chili Recipe

April 7, 2014 3 Comments
Three Types of Chili Beef Chili Recipe

Have You Discovered Blue Apron Yet? On Saturday Fed Ex dropped off a couple of large boxes from Blue Apron, “a new concept in grocery delivery, built around incredible cooking experiences.” A friend of ours sent us their once-a-week subscription service because they were out of town and thought we would enjoy the service and […]

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