It was just two short years ago that we introduced you to standout Chef Matteo Salas, of San Miguel de Allende‘s famed gourmet restaurant Áperi, right here on The Tig.
As it gets to be more and more chilly outside, the demand on our tummies for warm, comforting dishes [like this one] is only growing stronger.
A few years ago, while I was staying at The Bowery Hotel in good old NYC, I stumbled upon a cooking show on TV with the most adorable gal, whipping up some tasty bites.
First of all, it’s easy as pie, and secondly, it’s packed with good fats, omegas, protein, and mad flavor. Impress your friends at brunch, or simply treat yourself to this paleo-friendly, and absolutely delectable breakfast recipe.
When it’s time to bring the romance, we turn to the kitchen to woo our beloved with a home cooked meal.
When looking at the endless fads and diet trends, and of-the-moment dining delights meant to dazzle, it’s sometimes nice to get back to basics – to the bare bones, shall we say.
When the team at Cooking Light reached out about an initiative they have called, Second Batch, I was all ears. First of all, I la-la-la-love Cooking Light and secondly, this idea is as thoughtful as it is easy to execute.
The comfort of warm silken broth, of mild onion flavor, and fluffy yet textured matzo balls lapping in a full bowl of feel-good soup – I have a long time love affair with this chicken soup for the soul.
There are certain bites of food that get that huminuh-huminuh-huminuh going. AKA every bite of food you eat at the Venice, California eatery, Gjusta. After a leisurely brunch at Gjelina, the mama bear to this bakery/deli iteration, I drove over to the new space – I had a few days home in LA and needed to know what all the fuss was about.