The Fresh Catch By Bob Brantly Bob Brantly is an American Culinary Federation Certified Executive Chef who resides with his family less than one mile
There are many Parmesan cheeses, made all over the world, but did you know there is only one Parmigiano-Reggiano? Although more expensive than the usual
I recently purchased a cast iron pan because I’ve heard and read there is nothing better than food prepared in a cast iron pan. Apparently
Marinades are commonly used with seafood because they enrich the flesh helping to retain its moisture during cooking – over the intense heat of a
History of Cheese and Cheesemaking According to most resources cheese was first made in the Middle East. The earliest type was a form of sour
Originally, and in some bars today, tapas were served, which were simply a few olives or almonds. In some places a selection of cheeses, sausages,
Buying Asparagus: Green asparagus is the most common variety compared with the costly, imported white and the newly-developed red varieties. When buying asparagus, make sure
Did you know that sardines are some of the most valued fish around the world? The fact itself is surprising judging by the size of
The Incas used to use potatoes for healing: – Raw slices placed on broken bones to promote healing. – Carried to prevent rheumatism – Eaten
The Main Mustard Ingredient The main ingredient for any mustard is mustard seeds. There are white, yellow, brown and black seeds which come from the
