“My first cookbook was Emeril (Lagasse’s) ‘Louisiana Real & Rustic,'” said the chef, who was born the Tel Aviv, Israel suburb of Bat Yam. “I always thought that one day I could come and cook in Louisiana. It just seemed like this mystical place to me.”
“It is, I think, the way to cook for the future,” Stewart said.
“The descriptions and the suggestions of wholesomeness, homemade and gourmet are aimed at our taste buds, not our pets’,” she says.
“While you may recognize, you know, carrots, you might not recognize when it says on a menu they’re rubbed with harissa,” Potter said, noting that particular North African spice mixture of chili, cumin, garlic, coriander and olive oil occupies the No. 11 spot on the list of confusing menu terms.
The Golden, Colorado-based company announced Monday that it hopes to have its first restaurant open in Kuwait later this year or in early 2017.
So exactly what makes a New York City bagel good and, more importantly, where can an eager out-of-towner find the best?
At the beginning of last month, in one of the dozens of aforementioned hives of suburban commerce, Aurora welcomed one of its newest and most critically acclaimed restaurants to date
Pizza Hut, which has about 6,400 U.S. restaurants, said the preservatives BHA and BHT will be removed from all its meat by next month. Artificial preservatives in cheese will be cut by next year. Chicken used as pizza topping will be free of human antibiotics by March.
10 percent of this opening weekend’s sales will be donated to Cherokee Trail High School. Beyond that, the Serenity Ridge Kneaders plans to donate day-old bread to southeast Denver’s SECOR food bank.