America’s Food Holiday

By Sandy Hu

If people and cultures are bound by their food traditions, Thanksgiving is the unifying holiday that links all Americans to a common heritage. We may modify the menu to include ethnic favorites such as salsa or sushi, or incorporate new culinary trends, like brines or rubs. But the tradition of turkey and stuffing, cranberry sauce and pumpkin pie, are imprinted in our taste memories and are the comfort foods we crave at Thanksgiving.

Click to read more ...

Serve a Simple Strata

By David Hu

Strata, similar to a savory version of bread pudding is a great way to use leftover bread. This simple strata combines bread, eggs, bacon and dried plums to make a dish fit for brunch. Or serve it as a side dish for dinner.

Click to read more ...

Dine Out Early and Often

By Andrew Hunter

Since we’re in the restaurant business, it’s part of our job to eat at a variety of restaurants from the dives to the fancy ones, now and then. Regardless of where we go, the boys need to be well behaved. We believe every family needs a motto so ours is, “dine out early and often.” Early in life, early in the evening and at least once a week. It makes for happy, cooperative little diners along the way. And it makes dining out a pleasure for the entire family.

Click to read more ...

Shellfish Dinner for One!

By Lori Powell

I often eat dinner alone and i will make it super-special with the foods that I love to devour, such as spicy shellfish made into comfort food (à la vodka sauce), and with a dash of health (whole grain pasta so you can [More...] eliminate the guilt factor)!

Also when cooking for one, shrimp is an easy pick since you can buy the little crustaceans by the piece and cook them up super quick…the crab is the extra embellishment that you can either go for or not.

Click to read more ...

A Pan Sauce for All Seasons

By Katie Barreira

What’s turkey without gravy? You would never chuck the succulent pan juices from a holiday roast, so why waste them any other time of year? A quick pan sauce is the easiest way to class-up a simple weeknight meal.

One of my biggest testing pet peeves is when a recipe calls for searing a protein (chicken, fish, steak…most especially steak) and then abandons the pan, never to be mentioned again. One can only assume that all those caramelized bits of flavor and schmaltzy fats are being fed to the kitchen sink.

Click to read more ...