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  • Happy Sacher Torte Day with Tru-Whip Topping, Little Fluffy Head Cafe

    (Gerry Furth-Sides) Happy International Sachertorte Cake Day! Viennese  Sacher Cake, also known as Eduard Sacher Torte is possibly the most famous chocolate cake of all-time.  Apricot jam is thickly spread between a chocolate sponge cake cut into three layers, and on the top and sides of the cake.  The Cake is then iced with...

  • New Italian-Inspired Spaghettini Restaurant Cookbook and Ancient Hospitality

    (Gerry Furth-Sides) The absolutely perfect cloudless California weather was the final touch on new Italian-inspired Spaghettini Restaurant’s brand new patio to introduce their new cookbook, From Our Home to Yours by Chef Victor Avila – far out of reach of real world worries. (www.spathettini.com) The 30-year-old Ora...

  • How to Get Spaghettini’s Top Recipes

    Love mac and cheese, spaghetti and meatballs? Then you have to get “From Our Home to Yours,” the brand new cookbook from Spaghettini restaurant in Seal Beach....

  • New, Next Generation Flavored “Tender Belly” Bacon and Pork Cloud (Rinds)

    (Gerry Furth-Sides) You notice immediately that the one pound package of   Tender Belly dry cured bacon looks smaller.  That’s because there is less fat.  That’s because the hogs are given enough time to mature, and the bacon is cured for two weeks. So you notice the instant it hits the pan that there is indeed ...

  • Posh International Pescatarian Chef Stephanie Harris

      Stephanie Harris-Uyidi, aka the Posh Pescatarian, producer and host of the popular travel-adventure-cooking TV series, The Posh Pescatarian: Appetite for Adventure, is the perfect chef to create new salmon recipes. Chef Stephanie promotes a plant-based diet that is supplemented with seafood as a way of life and a path to ...

  • New Ethnic Twist to Turkey Tails, SALT Restaurant Confit, Chai Turmeric Tea Brining

    The new tales of turkey “pope’s noses,” Salt Restaurant French turkey confit and East Indian Chai Turmeric brined turkey all have a substantial, if novel, global twist. Let’s start with the tale of the tail or “pope’s nose”, actually a gland that attaches the turkey’s feathers to its ...

  • Casablanca Market’s Finest Moroccan Products Go Global

          We found Casablanca Market harissa- not your typical harissa sauce.  That is because it’s made in Morocco in the most careful way.  Refined and rich, it’s the perfect addition to mild foods such as rice, couscous, pastas, hummus and quinoa.  We’ve put Casablanca Market harissa on every dish possible fro...

  • Jose Cuervo Tequila: Improving with each Next Generation

    The Beckmann family who created the Jose Cuervo tequila company is one of the world’s leading examples of descendants of an immigrant keeping the original vision  of a company while expanding it for two centuries. Family-owned, the company today is run by the Beckmann family, direct descendants of Don Jose Antonio de Cuer...

  • Israeli Sima Cohen’s Healthy Indulgence Cookbook

    Israeli-born Sima Cohen’s energy seems to bounce right out off the pages of her new Healthy Indulgence cookbook.  Not two days after we met Sima at a Melissa’s workshop, she had thanked each and every one of by email and requested our permission to be put on her mailing list.  Clearly a go-getter and we want [&hel...

  • Exploring Turkish Regional Cuisines

    Even if you never go to Turkey, you can still taste its wonderful food through the book “Istanbul and Beyond” by Robyn Eckhardt, with photographs by David Hagerman, her husband. The subtitle of the book is “Exploring the Diverse Cuisines of Turkey,” which they did by getting off the beaten track, dropping...

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