Daube Provencal inspired by Helene Barale’s daube served at her amazing restaurant Chez Barale in Old Town Nice France but modernized and shortened for easy preparation in our American kitchens. Who
Who has 8-10 hours to spend cooking one dish? Yes, there is still cooking time, but simmering on the stove top isn’t any big deal, right!
Do enjoy my Modern Daube Provencal and let me know how you like it!
There are three general rules of thumb when matching food with beer or wine. First, the kind of beer or wine you like can help you choose (…)
Cake inspired by art is having a moment. True, it’s never been hard to find ambitious pastry projects on TikTok or Instagram, but these (…)
For National Margarita Day, Holden Ching, the U.S. Brand Ambassador for Tequila Herradura, gives us the essentials on this popular (…)
The Flavor of Kaua’i Here’s the thing about Kaua’i. All roads lead to some amazing food. It’s an island that is working hard to (…)
Humans have been creating candles that smell like food for thousands of years. Some researchers say the Romans used tallow wax — derived (…)
Every cook and baker probably has an item or two that seems a bit insurmountable—to the point we simply avoid trying to make it. I (…)
Watermelon is one of the sweetest, most delightful summertime treats–a wonderful choice for your Independence Day cookout. But (…)
