Seeds are tasty powerhouses of nutrition, and they have been growing in popularity. We wrote about the seed trend not long ago, so hopefully you know seeds are not leaving the plate anytime soon.
In this unique Roasted Butternut Squash recipe, we combined an herby pumpkin seed pesto with roasted squash, dried currants, and grated Manchego cheese to make a tasty and nutritious dish that is also comforting for a crisp autumn day.
The big, bold flavors of Africa are a source of culinary inspiration this year. Spices are the essence of African cuisine, and African spice blends are an exciting way to bring ethnic flavor to any dish.
Ras el hanout is a North African spice blend that commonly includes cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, peppercorn, sweet and hot paprika, fenugreek, and dry turmeric. It’s used in many savory dishes, sometimes rubbed on meat or fish, or stirred into couscous or rice.
The warmth of ras el hanout also blends well in some sweet dishes, like this one that we created in the FDR kitchen. Continue reading
We can say with confidence that monkey breads, or pull apart breads, are on trend. Pull apart breads are simple to make and are vehicles for sweet, and, more importantly, savory flavors. Here we bring you 11 ideas for a delicious and shareable bread appetizer or treat. Seriously, it’s what every menu needs. Continue reading
Most food trends come and go, but there is one that has lasted on restaurant menus through the decades: Mac & Cheese…and it’s not just for kids. These 10 macaroni and cheese ideas would work on many-a-restaurant-and-bar-menu. Continue reading
What’s one of the most common sides we use for dinner? Breads!
Garlic bread is overdone. Bread and butter, while it can be delicious, is a shortcut. Today, we bring you 11 inspired bread ideas that you are sure to see in more bread baskets and menus soon. Continue reading
What do you get when you combine the trends of fermented and spicy? You get kimchi (or kimchee)–a tangy and hot 4,000-year-old Korean staple that’s like a cross between a pickle and a salad.
Kimchi is showing up everywhere right now. Rightfully so, if you ask us. We love the stuff. Continue reading