Category: Food / Recipes

Last week my colleagues at work and I had a chance to attend a really fun Sur la Table cooking class. It was a total blast and a great bonding experience. Plus, we made delicious Fettuccine with Tuscan Sausage and Caramelized Onion Ragu.

This year we’re celebrating the holidays with Line 39 Wine, and that is bringing next level festivity to our neck of the woods.

We’ve been all about learning the different cuts of steak. Not sure about you, but we did not realize the nuances between one cut of steak from another.

It makes me soooo happy when one of our girls is inspired to cook, like Sophia recently when she asked me about making Chocolate Mint Cupcakes.

Traditionally, chicken piccata is known for its capers and white wine sauce. Sometimes a little lemon juice is added for flavor, but our mom was a BIG lemon fan.

In Mexico, people have been consuming insects throughout history, first as an important source of protein since meat was scarce. Now in many nice restaurants, insects have become a delicacy prepared carefully with other tasty ingredients.

*This post was created in partnership with Omaha Steaks, and all the views and opinions expressed here are my own. My pop taught me his barbecue skills when I was a teenager, passing on the age-old tradition like it was some manly ritual dating back to the cave men. Among his many lessons were solid…

An interesting combination of walking culinary tour and a photography lesson, Eat This! Shoot That! leads participants through Santa Barbara’s Funk Zone to discover treats for both the taste buds and eyes.