Remove the-dozen-grab-bag
article thumbnail

The Dozen – Grab Bag

Sante

Napa Riesling, fortified reds, bubbly aperitifs, classic reds and.

218
218
article thumbnail

KNIVES – THE CHEF’S WITNESS TOOLS

Culinary Cues

Seven in the morning and aside from the baker and breakfast cook, I am alone with clip board in hand and my roll bag of knives placed strategically at a workstation. It’s the start of another day in the kitchen. Having held the position of chef for nearly 20 years, this routine was very familiar and always enjoyed.

Insiders

Sign Up for our Newsletter

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Trending Sources

article thumbnail

7 Fun Adventurous Happy Tips for Brazil’s Wine Regions

A Wine Story

Here you can relax with bean bag seats, low tables, and buy Miolo drinks and food for a picnic Click to Tweet. How far would you travel to see some of Brazil’s most luxurious wine regions? Bento Goncalves Brazil. Bento Goncalves Brazil, often called the “Napa Valley” of South America, produces the finest wines in the country.

Travel 157
article thumbnail

13 Most Popular Items on Wawa’s Menu

Restaurant Clicks

Wawa serves half a dozen varieties of macaroni and cheese, including Classic Mac & Cheese, Buffalo Mac & Cheese, Ranch Mac & Cheese, Chipotle Mac & Cheese, Sriracha Mac & Cheese, and Garlic Aioli Mac & Cheese. Folks with a Wawa in their neighborhood are huge fans of the service and snacks! Best Wawa Menu Items.

Menu 102
article thumbnail

During Ramadan in Hyderabad, All Roads Lead to Haleem

EATER

Dozens of eateries and warehouses fill with workers starting the long process of making massive amounts of haleem, an iconic savory porridge-like dish enjoyed across the Muslim world but especially beloved in Hyderabad during Ramadan, when it becomes a staple of the nightly iftar meal. Crowd in Old City during Ramadan.

article thumbnail

A Safe Place to Fill Up

EATER

These entrepreneurs would walk on the train platforms outside of each train car, and travelers of all backgrounds would open their windows to grab a bite of homecooked food; they came to be known as “waiter carriers,” for the long distance many had to travel between their kitchens and the stations where their customers waited.

Travel 145
article thumbnail

How I Ate My Way Through 14 Days in a Korean Quarantine Facility

EATER

Two weeks in a Korean quarantine facility took my sense of time, space, and rational thought — but never my appetite We’ve all experienced some form of isolation over the past year due to the COVID-19 pandemic — either sanctioned by the government or by personal choice. I slept on the floor and was not allowed to leave, even for exercise.