With a little fresh baked bread, you can make a crostini in a snap! This recipe for Prosciutto di Parma Crostini with mushroom includes a few simple steps, but can be prepared in about 30 minutes.
charcuterie
Parma Crown Truffled Grissini
These are deliciously simple to put together, using grissini, or long thin breadsticks that you can buy pre-made. A little white truffle oil goes a long way with buttery slices of Prosciutto di Parma.
Toup’s Meatery Chicken Liver Mousse
Our friends at Toup’s Meatery in New Orleans shared the recipe for their Chicken Liver Mousse, featuring bourbon, cream cheese, and pink salt!
Easy Charcuterie Tips For Holiday Gatherings
Hey Cutie! Like Charcuterie? These beautiful boards are popping up on more menus these days and for good reason — they’re delicious! Not only are they a stylish addition to your holiday spread, they’re easy to put together.
Ep. 3: Cured
The culinary epicenter of San Antonio, historic Pearl Brewery, found its heart in Cured. Expertly ‘cured’ meats, sure, but no so fast. The name has an altogether different meaning for Owner/Chef, Steven McHugh…
The Inside Scoop on Episode 3!
A new week means another new episode of our fun new TV series for foodies. EPISODE 3 of Goodtaste with Tanji airs April 23-24th – set those DVR’s! Here’s your first look at what’s on tap…
Dining Out on Valentine’s Day in San Antonio
This is one ‘date night’ you don’t want to leave up to the last minute! Here’s our starter list for trendy spots to get you inspired to wine and dine on Valentine’s Day in SA…
Amazing Grilled Cheese in Austin!
We’re calling dibs on some of the most ingenious grilled cheese recipes around the Capital. Progressive ways to play with cheese this week on We Are Austin, as well as a few of our favorite recipes!
The Perfect Holiday Platter Paired with Texas Wines
This holiday season there are parties for hosting and drinks for toasting, but before you raise a glass make sure you have the perfect morsel to pair it with! Goodtaste stopped by Great Day Houston, delivering tips and treats to set you down the right party planning path…
KEYE-TV: Charcuterie for the Holidays
Lifestyle expert, Tanji Patton, discusses charcuterie and other ingredients to pair with wine that will work well for your next holiday gathering.
Scrumptious Ways to Elevate Holiday Entertaining!
Ever feel like you never get a chance to truly enjoy the holidays? Could it be that you’re so busy working to make the holidays special for everyone else you wear yourself out in the process, never really savoring the season? A friend recently offered some great advice–when entertaining keep it simple!
Party Platters Make the Grade with Taste Elevated!
One of the easiest and most colorful ways to entertain this holiday season is a charcuterie plate you can arrange from the comfort of home. Lucky for us, we’ve got yummy creations from Taste Elevated…
Charcuterie 101 from Chef Steven McHugh at Cured!
As we continue to entertain this season, charcuterie plates are a trendy way to elevate your party fare. At Cured you’ll find plates ornately arranged with a variety of exotic meats, as well as a number of house specialties covered by Chef Steven McHugh…
Fresh, Quality Ranch Fare Flourishes at Contigo
This unassuming farm-to-table chow spot is modeled after its namesake, Contigo Ranch in South Texas, and a definite must for reasonably priced ‘bar food’ (their words, not mine!) utilizing the freshest of seasonal ingredients, often unique to the Lone Star State.
The Art of Charcuterie with Chef Brian Polcyn
In the world of cooking, charcuterie is in a class by itself. Smoked meat, sausages and even duck confit are now common items on many restaurant menus, and it’s largely due to this man: Chef Brian Polcyn. He’s the co-author of Charcuterie and Salmuni, two celebrated cookbooks on the craft of salting, smoking and curing — and he’s come to Sysco!
