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Hungry for more business, the co-owners of Jefferson’s Lounge and Lincoln’s Cub in Council Bluffs are cooking up a new concept.”It’s kind of a centralized one kitchen with three restaurants associated with each centralized kitchen that are kind of offshoots of each one,” said co-owner, Jon Nelson.Nelson and his business partner, Ryan Mann formed the Dead President’s Group for the new way to run multiple restaurants at the same time. The concept is using one kitchen to run three different restaurants.”We really wanted to create each one bit to have its own focus and its own identity. So, each one … Read More

1 min read

There’s one thing that you will almost always find in my kitchen – Huruli Happala or horse gram pappad. This micro-wave friendly (I usually brush a little ghee on this pappad and then microwave it, instead of deep-frying it in oil) pappad is a great accompaniment for rice and rasam and also makes a great snack. This and horse gram powder are usually on my shopping list when I’m at one of Malleshwaram’s old school ‘condiment stores’ in Bengaluru. Horse gram (Huruli in Kannada) is an integral part of most diets in Karnataka and it’s provided nutrition and wellness for

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Online cooking experiences are great – no one can see you lick the spoon – but there’s nothing like a real-life class.

Chef, farmer, TV personality and teacher Matthew Evans has a theory. People tend to take just one key learning from any cooking class they do, but that tip, trick or insight is enough to revolutionise the way they cook.

Online cooking classes have boomed over the past turbulent year but there’s still nothing like a real-life class. There’s the expert tuition in 3D, instant, individual advice that leads to aha moments, and the enveloping aromas that the internet

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1 min read

The pandemic has turned almost everyone into a home cook.

And with the Big Pause in international travel, the number and range of virtual cooking classes have exploded.

Sponsored by a mix of chefs, restaurateurs, cooking schools, kitchenware retailers, tour operators, guides, hoteliers, home cooks, and others, these classes can transport your mother or any other gift recipient to places they would love to visit.

Ironically, the problem in choosing a virtual cooking class may well

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1 min read

I don’t think I can ever be too old for a PB&J.

Salty, velvety peanut butter with gooey, sticky-sweet fruit jelly… It brings me right back to my elementary school lunch table, where I spent countless afternoons hunched over a styrofoam lunch tray, carefully unwrapping a Smucker’s Uncrustable sandwich.

I get a little taste of that nostalgia every time I make this PB&J smoothie! It’s so delicious that you wouldn’t even know it was nutritious.

I’ve been making these smoothies since college, and boy are they good. It’s super creamy thanks to the addition of a banana, and it has

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1 min read

This is Highly Recommend, a column dedicated to what people in the food industry are obsessed with eating, drinking, and buying right now.

I watched my dad heap chile-flecked sambal into bowls of pho and steamed rice throughout my childhood. Being a young and inexperienced eater, I always preferred watery supermarket hot sauce to the pungent aroma and earthy heat of this Southeast Asian staple. That is, until a box containing two jars of Conimex sambal badjak showed up on my doorstep earlier this year.

My dad is Dutch Indonesian and was born in Jakarta, and he brings the

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