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Mumbai Deviled Eggs

Mumbai Deviled Eggs

Mumbai Deviled Eggs sounds curried to me. These Mumbai Deviled Eggs deliver lip-smacking flavors of exotic curry and spices, garnished with a delicious tomato chutney. You can’t eat just one… a perfect blend of sweet and spicy flavors! The trick is to roast the spices prior to grinding! This brings all the oils and aromas
5 Reasons You Should Be Cooking With Copper Pans

5 Reasons You Should Be Cooking With Copper Pans

5 Reasons You Should Be Cooking With Copper Pans If you want to elevate your cooking, then you need to be cooking on copper pans. Trust me when I tell you that they are WORTH THE EXPENSE AND EFFORT. Copper allows heat to spread evenly and consistently on the entire surface of the cookware. Chefs have always

One Handed Food -Chip It, Cone It, or Skewer It

Chip it, cone it, or skewer it… One handed food! Fast and easy to grab and go appetizer or dinner-by-the-bite menu items. Have your guest Chip it up, Cone it up, or Skewer it up.  I have shown American Saddlebreds and Hackney ponies for years with Ventura Farm, Shelbyville, Kentucky. Showing, working and taking care of these horses is
Chilean Sea Bass is really the Patagonian Toothfish!

Chilean Sea Bass is really the Patagonian Toothfish!

Did you know, that Chilean sea bass is not a type of bass…it’s a cod…what??? Welcome to the Patagonian Toothfish. A fish once tossed back as “by-catch” made its way into expensive restaurants fetching $50 and up. Have we been duped for years? A pure marketing maneuver;  if I may say, a wildly prosperous one!
Your Fresh Fish Buying Guide

Your Fresh Fish Buying Guide

Finding the perfect cut of fresh fish can be intimidating. In this post I want to help relieve some of that nervousness with my fresh fish buying guide so you get exactly what you need when fish is on the menu. I want you to be able to pick and purchase your fish with confidence!
4 Steps to a Built-In Sauté Sauce

4 Steps to a Built-In Sauté Sauce

Sautéing comes with a built-in opportunity to up the dish with a complementary sauce. Using the run-off from the pan, you can create a mouthful of flavors that will add moisture, texture, and aromas to your main meat or veggie.
The 5 Mother Load of Sauces

The 5 Mother Load of Sauces

Just like The Fabulous Five cooking methods, there are also five basic sauces that I call, “The Mother Load of Sauces”. These are the parts of a recipe that make you go, “Mmmmmm” and “Ohhhhhhh”, and “Hell YES that’s good!” They are the foundation to your cheesey appetizers, the glue to your melding flavors, the glaze to your grill, the topping to your pastas, and the creamy, rich must-have to your eggs Benedict.
What’s the Difference Between Braising and Stewing?

What’s the Difference Between Braising and Stewing?

Braising and stewing are cooking methods that are cost efficient, packed full of flavor, aromatic, and comforting…like a big hug from your loved ones on a cold day. The long cook process makes you scream with desire after you finally get that first bite of tenderness that warms the soul.
4 REAL Aphrodisiacs to Add to Your Valentine’s Day Menu

4 REAL Aphrodisiacs to Add to Your Valentine’s Day Menu

Regardless of if you’re single, coupled, looking, or heck, hoping to leave, aphrodisiacs may be a fun addition to the day so many love to hate. But are they the real deal? Discover 4 real life, little known aphrodisiacs (and I’m not talking oysters, chocolate, or asparagus), that will hike your skirt this February 14th.