Everyone needs a blockbuster way of preparing the iconic big shrimp, all rosey with tails still protruding, to star as an appetizer, to dress up soups and salads, or to just fill the entrée bill with high style. Here’s the way Los Angeles Dame Zov Karamardian – restaurateur, chef, and cookbook author – prepares them. […]
I cannot imagine my kitchen without olive oil. I cook with it practically every single day! A few months ago, a friend gave me a Consumer Reports magazine with an article that named Goya Olive Oil one of the top 3 in the world. More kudos to Goya, one of the most elite olive oil rankings, the World’s Best Olive Oils 2018, recognized Goya as one of the best olives oils worldwide.
Now that the busiest cooking time of the year is upon us, Goodtaste has everything you need to know when shopping for two mealtime essentials: olive oil and balsamic vinegar. After all, not all oil (or vinegar) is created equal!
The key to a longer, healthier life may come from cooking with real Extra Virgin Olive Oil (EVOO) as often as possible. Con’Olio is a super cool ‘tasting bar’ for premium oils and balsamic vinegars with three locations here in Austin. They source the finest certified EVOO’s from all over the world!
An authentic, off-the-menu torta from Executive Pastry Chef Kelsey Hawkins at Osteria Mazzantini — Houston’s newest Italian restaurant from John Sheely, celebrating the maternal side of his family (the Mazzantini’s). This dessert makes 1-9 inch cake and comes accompanied with olive oil gelato, zabaglione and candied pecans.
When looking for a really good olive oil, one that you want to taste, it can be confusing! My pal Chef Belinda with H-E-B Cooking Connection offers some sage advice for choosing wisely — making things easier for all of us! These aren’t the kind you cook with in mass, but drizzle…glaze…really savor the flavor.
All month long we’ve been celebrating totally terrific tomato salad recipes, in honor of the ever-popular heirloom tomato. There are numerous varieties that come in all different shapes, sizes and colors, which in turn only add to the diversity and depth of flavor!
So fresh! A nice Caprese Salad like this has all the flavors of Italy! And what a way to Fiesta! When we think of Fiesta, Mexican food generally comes to mind. But this year, try some dishes like this and add a little Italian flavor to your Fiesta!
How does a Fiesta Pizza Party sound? Go Italian this Fiesta with Pizza Margherita! Made with fresh BelGioioso Mozzarella, this pizza will be a hit.
This is a recipe that will spice up any Fiesta party! Made with fresh BelGioioso Peperoncino cheese, it has just the right amount of kick. It’s easy too…you can make it ahead of time.
The crunch almond topping is the perfect addition to salmon. This recipe is healthy, delicious…and easy to make! Thanks to HEB Cooking Connection! Try this with the Oaxacan Creamed Corn and “Nacho Mama’s Beans.” Method: Preheat oven to 400. Line a baking sheet with foil and place salmon on foil, skin side down. Brush 2-3 […]
In Tuscany, in November, when the new oil is freshly pressed, the Italians like to pour on toasted rustic bread, or serve it with fresh vegetables along with some good red vinegar and coarse sea salt.
I had this delicious lamb dish at Olivette’s, the wonderful restaurant at The Houstonian. It is spectacular, and Chef Jeffery Everts agreed to show me how to prepare the beautiful presentation.He also shared the recipe.
Chef Stephan Pyles prepared this cranberry dish during his class. It’s delicious-a fun alternative to the traditional cranberry sauce.
Mary Martini, who runs Central Market’s fabulous Cooking School, showed me how to make this delicious dish. We used a butternut squash but you could use any winter squash variety. This dish is the perfect holiday crowd pleaser.