Novedades

Send us a textA Deep Dive into Caribbean Culinary History with Keshia SakarahIn this episode of The Moreish Podcast, host Hema chats with Keshia Sakarah, a self-taught chef, food writer, and educator of Montserratian and Barbudian descent. Based on topics raised in her first book Caribe A Caribbean Cookbook with History they explore the rich history of the Caribbean and its influence on contemporary food and culture. From the Indigenous names for each nation, unique ingredients used in everyday cooking and a plethora of recipes, the conversation celebrates the diverse and resilient heritage of...

🏉 La reconversion d'un rugbyman professionnel en viticulteur 🧑‍🌾🔎 Un focus sur le système de la coopération, grâce au choix de Benjamin d'adhérer à la cave d'Uni-Médoc 👥🍷 L'implication des coopérateurs qui permet au magasin de Gaillan-Médoc de proposer une expérience unique 🎆Réalisation JM Vidéos - Julien Marchais Spécialiste son - Clément Bénito Générique et jingles - Pierre-Emmanuel Legrixpour les AOC Médoc & Haut-MédocHébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

In today's episode of *OHO! Veg Cooking with Jenny & Gaurav*, we're crafting a **Delicate Tomato Soup** that's anything but ordinary! With a secret touch of apple and beetroot, this velvety soup is a symphony of subtle flavors. Want the printable recipe? DM us or email **ohovegin@gmail.com**. Don't forget to hit the **bell icon** for new recipe alerts. Let's create some soup magic!

Coming off the back of a hectic week in the Bordeaux 2024 campaign, Joe, Will, Guy and Marc sit down to discuss the latest releases, including arguably the must-buy of the vintage, Carmes Haut-Brion, as well as Cos d'Estournel, the Barton stable, and, of course, Mitjavile.

We get messages in our inbox ALL the time from listeners who have planned dinner parties, picnics, and other gatherings... but want our advice on what to serve. So this week, Chris is joined by hostess-with-the-mostess Kendra Vaculin to tackle a bevy of listener questions and menu-plan for strawberry-picking lunches, murder mystery dinner parties, and more!Recipes & Links:Brisket BourguignonPreserved Lemon and Tomato ChickenPoached Cod in Tomato CurryLemony Risotto with Fennel and ParmesanCreamy Rabbit BologneseSquash and Caramelized Onion TartLamb Meatballs with Raisin PestoTofu Meatballs in ...

Join us for an exciting episode of the Embellish Pod as we dive into the world of Indiana whiskey with Dave McIntyre, co-founder of West Fork Whiskey Company and Old Hamer. In this episode, we explore the journey of West Fork Whiskey, from its humble beginnings to becoming a key player in the craft bourbon scene. Discover how Dave and his childhood friends turned their passion for bourbon into a thriving business, the unique characteristics that set Indiana whiskey apart from its Kentucky counterparts, and the innovative approaches they take in their distilling process. We'll also discuss the ...

Northeast Farmers Market SeasonHost Amaris Pollock welcomed Devin Cornia who is the Executive Director of the Northeast Farming Association of New Jersey back to the show. They discuss the upcoming farmers market season and the opportunity for people to interact with farmers and learn about agriculture. They also discussed Devin's history within the industry, along with some of the programs, initiatives, and the publication "The Natural Farmer" which NOFA provides to the community.NOFA's Local Food Initiatives:Devin explains that NOFA (Northeast Organic Farming Association) is a 50-year-old ...

We sat down with Cyrus Kehyari, the driving force behind Hughes Brothers to explore what it really means to bring a legacy back to life. In this episode, Cyrus shares the remarkable story of reviving his family’s pre-Prohibition whiskey brand—a journey that spans centuries, state lines, and generations. From dusty archives to working stills, we talk about the soul of Pennsylvania whiskey, the weight of history, and the modern grit it takes to restore a name with meaning. This isn’t just a story about spirits—it’s about spirit. And the Hughes Brothers have it in barrel-strength.

Retour du printemps = retour des festivals, des teufs et des barbecues ! 🔥 On se retrouve pour ce 10e épisode de Bouffe à Facette avec un numéro 10 : Santiago de Fueguito, le barbecue itinérant qui réchauffe les événements Marseillais. Avec son acolyte @Francislalame, ils ont également ouvert Prosper, rue des Trois Rois. On parle Choripán, Buenos Aires, Marseille, et de comment les villes et les cultures influencent la gastronomie. Mais surtout, on aborde le sujet de la cuisine itinérante : comment sortir de la cuisine ? Quelles règles dans une ville aussi libre que Marseille ?...

If there is any topic in the whiskey world that has the MOST myths, fake tips, and out-right incorrect information surrounding it, aging has to take the cake. In this episode, Chris breaks down what is ACTUALLY happening when a whiskey is aging, as well as some of the most common myths about aging whiskey (especially home aging). Finally, we round it out with some questions from our awesome Patrons! Learn More about the Kentucky Bourbon Festival: https://kybourbonfestival.com/ Patreon: http://patreon.com/whiskeynoobs

✨今週のドルチェ『マーロウのバナナプリン』✨イタリア菓子をこよなく愛するイラストレーター・パパドルチが、毎週ひとつのスイーツを紹介しながら、日常のあれこれやイラスト制作の舞台裏についておしゃべりするトークプログラムです。番組へのメッセージを大募集！前回配信の感想、リクエスト、あなたの周りの最近の出来事など、何でも構いません！パパドルチのinstagram / X(Twitter)アカウントにぜひラジオネーム&メッセージをお寄...

Ever feel overwhelmed with what to bring to a potluck or summer picnic? Whether you’re heading to a park gathering or a crowded family reunion, choosing the right dish can feel weirdly high-stakes, especially when you want something portable, crowd-pleasing, and easy to make ahead. We’ve got you! We’re sharing all our tips and inspiration to ensure that your dish is the one people can’t stop talking about—the one that’s gone before you can even grab a plate!By the end of this episode, you’ll learn how to make:Two easy sides that you can prepare in individual portionsNo-fuss ...

Nick McMillan, co-owner of the iconic Golden Steer Steakhouse in Las Vegas, joins us to share how he and his wife Amanda stepped in to carry forward one of the city’s most historic restaurants. After taking over the Golden Steer in 2019, they brought a fresh perspective to a legacy brand — modernizing operations, investing in digital storytelling, and launching a thriving line of consumer products. We talk about navigating a pandemic-era pivot, turning viral moments into menu staples, and bringing the Golden Steer experience coast-to-coast with a new location opening soon in New York City....

Hoy nos sentamos con Edgardo Germán, el creador de Chivo Loco, la primera birriería en República Dominicana. En este episodio, exploramos cómo decidió apostar por un plato tan emblemático de la gastronomía mexicana como la birria, y cómo ha logrado adaptarlo al paladar dominicano con una propuesta auténtica, pero al mismo tiempo innovadora.Conversamos sobre sus inicios, los retos de introducir un concepto nuevo en el país, y cómo ha ido expandiendo el menú más allá de los tacos, con fusiones inesperadas como los dumplings de birria. Además, Edgardo nos cuenta qué plato ...

In this episode of Flavors Unknown, I sit down with Chef Tony Nguyen, the Executive Chef behind the acclaimed Crustacean Restaurant in Beverly Hills—an upscale destination redefining Modern Asian cuisine with elegance and innovation.Born and raised in St. Louis to a Vietnamese family, Chef Tony shares how his upbringing, rich with cultural heritage and culinary storytelling, laid the foundation for his creative vision. We explore his earliest food memories, the influence of French technique on Vietnamese cuisine, and how cooking shows lit the spark that would eventually take him to culinary ...

The BanterThe Guys talk about the word “journey.” Don’t stop believin’.The ConversationThe Restaurant Guys talk with Rollie Wesen about his work at the Jacques Pépin Foundation and how the JPF lifts up individuals through supporting community and virtual culinary education. Rollie comments on how learning cooking techniques can not only improve one’s health, but prevent disease and extend one’s life. The Inside TrackThe Guys were thrilled to re-launched their podcast with Jacques Pépin and were so glad to start off his 90 for 90 campaign that Rollie and the JPF are orchestrating...

Jana Goodbaum, a former fast-food marketer turned health-conscious mom, knew there had to be a better option — so she took to her own chaotic kitchen to build it. After endless recipe testing (while momming), she finally landed on Happy Wolf: nut-free snack bars made only with only whole ingredients you can find in your own kitchen.Today, Happy Wolf can be found in the refrigerated section of 120 retailers—including Wegman’s—and will be in 450 stores by the end of 2024 with a major retailer launch around the corner. In a market saturated with "clean" labels and health claims, Happy ...

Tune in each Tuesday to learn an interesting coffee fact, tip, tidbit, or amusing story told in 60ish (some stories are just too good to pack into a minute!) seconds. For more great coffee information, visit our blog, CoffeeWithTheQueen.com.

You might know Steve Smith from BBQ Pitmaster, and today you will hear all about his unconventional path to the show, the barbecue mentors that helped him along the way and the advice he has for newcomers looking to get into the competition barbecue game on today's episode of the Shootin' The Que podcast!0:00 - Start0:27 - Getting Started In BBQ4:03 - Couldn't Shake The Itch7:10 - Needed A Good Partner9:20 - Trying To Get The Finish Right10:48 - Name Change13:35 - Barbecue Mentors19:20 - Sometimes It Works Out22:08 - Strongest Category26:00 - Timing VS Tenderness31:20 - Worst Category38:00 - ...