All Blog Posts Tagged 'cooking' (48)


Non-Operator
Nourishing Mondays: Soba Noodle Salad w/Spring Vegetables

Reported by foodem.com, the online wholesale food marketplace-



Check out this week’s Nourishing Mondays recipe for a Soba Noodle Salad with Spring Vegetables. This Asian-inspired dish is not only on the healthy side, it also takes less than 30 minutes to prepare it.



Ingredients:



2 14.5-ounce cans chicken or vegetable broth

2 tablespoons ginger root, finely chopped

2 tablespoons…

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Added by Foodem on July 15, 2013 at 7:00am — No Comments


Non-Operator
Foodem Guest Blogger: Efficient Storage for Any Kitchen

Reported by foodem.com, the online wholesale food marketplace-

People often underestimate just how efficient and convenient you can make most of your storage in the kitchen. And this occurs because magnets are the underestimated component. Yes, the very things that are probably sitting with bright colors on your fridge if you have…

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Added by Foodem on May 3, 2013 at 7:00am — No Comments


Non-Operator
Nourishing Mondays: Cinnamon Rolls with Cream Cheese Glaze

Reported by foodem.com, the online wholesale food marketplace-

Waking up to a tree surrounded with presents makes for a magical morning. Why not put the icing on the cake (literally) with these über-indulgent and comforting cinnamon rolls? They take a little…

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Added by Foodem on January 28, 2013 at 7:30am — No Comments


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Nourishing Mondays: Baked Spaghetti Carbonara

Reported by foodem.com, the online wholesale food marketplace-

This dish is one-hundred percent comfort food. Creamy, savory, and rich, a bowl full of it will warm both your stomach and your soul.

This recipe was not only delicious, but also was a great…

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Added by Foodem on January 21, 2013 at 7:30am — No Comments


Non-Operator
Nourishing Mondays: Fresh Spring Rolls

Reported by foodem.com, the online wholesale food marketplace-

Think of a fresh spring roll as the egg roll’s healthier cousin. Both are made of wrappers filled with meat and vegetables, but these spring rolls are served cool and crisp rather than…

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Added by Foodem on January 14, 2013 at 7:30am — No Comments


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(Recap) Sustainable Saturdays: Eating In Season

Reported by foodem.com, the online wholesale food marketplace-

Eating in-season produce is better for the environment and the foods just taste better. Summertime was all about crisp, cool veggies and refreshing salads. As fall turns into winter, our ovens and…

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Added by Foodem on December 21, 2012 at 7:00am — No Comments


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Nourishing Mondays: Butterscotch-Caramel Bars

Reported by foodem.com, the online wholesale food marketplace-

This recipe is based on the classic 5-layer cookie bars that my mother often makes during the holidays. In need of a dish to bring to a potluck recently, I modified this dessert to fit the autumnal…

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Added by Foodem on December 17, 2012 at 7:00am — No Comments


Non-Operator
Nourishing Mondays: Jalapeño-Cheddar Cornbread

Reported by foodem.com, the online wholesale food marketplace-

Before putting together today’s recipe, I had never made cornbread from scratch. I’d always use pre-packaged mixes from the grocery store, which were decent. But what a difference a little extra…

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Added by Foodem on November 26, 2012 at 7:00am — No Comments


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Nourishing Mondays: Zucchini Fritters

Reported by foodem.com, the online wholesale food marketplace-

If you are looking to incorporate more produce  into your diet, or you are bored with your current vegetable cooking methods, look no further. This recipe for zucchini fritters is very simple and…

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Added by Foodem on November 19, 2012 at 7:00am — No Comments


Non-Operator
“Boss… I can’t make it today.”

Reported by foodem.com, the online wholesale food marketplace-

You knew that sushi was on sale for a reason. Why didn’t you listen to yourself? Why?! Now you’ve done it. Look at yourself, peering into the loo sobbing that you’ll never eat sushi again.…

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Added by Foodem on November 9, 2012 at 7:00am — No Comments


Non-Operator
Nourishing Mondays: Butternut Squash with Gorgonzola and Preserves

Reported by foodem.com, the online wholesale food marketplace-

Oven roasting is my absolute favorite way to cook vegetables. This cooking process creates a crispy brown outer layer and adds a nutty, earthy quality to the vegetable.

A seasonal treat that…

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Added by Foodem on November 5, 2012 at 7:00am — No Comments


Non-Operator
Nourishing Mondays: Slow Cooker Chicken Noodle Soup

Reported by foodem.com, the online wholesale food marketplace-

You don’t have to be fighting the sniffles to appreciate a steaming bowl of homemade chicken noodle soup. As temperatures outside drop lower and lower, warm comfort foods rise to the top of the…

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Added by Foodem on October 29, 2012 at 7:00am — No Comments


Non-Operator
Nourishing Mondays: Laab (Thai Chicken Salad)

Reported by foodem.com, the online wholesale food marketplace-

I have always been fascinated by the culture of Thailand, particularly its flavorful and diverse cuisine. Thai food is known for balancing four key flavors: salty, spicy, sweet and sour. This…

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Added by Foodem on October 15, 2012 at 7:00am — No Comments


Operator
Helping your Sous to Excel

Use these tips to teach your Sous become better at running that line. These tips are also great for your new Exec Chef, or even managers.

When the chef is out, you are it. You are the main guy that everyone, cooks, dishwashers, bartenders, and servers look to for all the answers. The minute you panic, they all panic. Keep a cool head and split your problems up. Delegate: Delegate with authority and confidence. Never place blame: On equipment or persons. If you are the IT guy, you…

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Added by Lane A. McFarland on October 21, 2011 at 1:14pm — 1 Comment


Operator
Job Hunt 3.0

So here it was; 500 resumes reviewed, 147 panel interviews - down to 17 viable candidates, now just four left. The Company decided that the best way to determine who would fill the

position was to have a 'Top Chef' style cook off, oh my.…



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Added by Adam M Lamb on October 17, 2010 at 10:35am — No Comments


Operator
Master Mind Groups or Relationship as Innovation

Just got blown up by my best friend and a true culinary visionary, Greg Barnhill, Executive Chef at The Charles Court at The Broadmoor Resort in Colorado Springs. Over the last three days we've been going back and forth about Sous Vide cooking and he schooled me but good. It started easily enough, 'What are the three most used pieces of equipment in your kitchen?' It's a simple question that draws a lot of heat because in three small words it illustrates, and illuminates a lot. In less than…

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Added by Adam M Lamb on September 30, 2010 at 9:00am — No Comments

What was the first movie based on a blog?

On the 4th…

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Added by Tony Treadway on July 5, 2010 at 3:30am — 1 Comment

Do You Want to Become a Gourmet Cook?

Perhaps, you have finally mastered the basics of cooking. Now, are you ready for gourmet cooking? Are you ready to embark on an exciting culinary adventure? It’s time for you

to grab the best gourmet cooking articles from your cooking newsletters and prepare yourself for the whole experience.



What is a Gourmet Cook?

Have you ever wondered how…

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Added by ChefBlogDigest on May 3, 2010 at 9:30am — No Comments

Summer cooking camps for children taught by local chefs

The benefits of enrolling your child, the one with an interest in food,

in a summer cooking camp is immeasurable. The kids that attend summer

cooking camps end up enhancing their math and reading skills without

even knowing they are doing so. They learn about other cultures and

their foods. The children that attend summer cooking camps come back

home with a skill set that lets them help with family meals. The

children who attend summer cooking camps learn about… Continue

Added by Dara Bunjon on April 28, 2010 at 12:17pm — No Comments


Non-Operator
Restaurants Replacing Home Ec

I can’t stop thinking about the comments that I received after a blog I wrote a few months ago about how menu labeling was not having the desired effect on some restaurants in low income areas. A lot of you brought up some really good points about consumer responsibility and education, but I was really intrigued by the comments that I got about lack of cooking skills and less in-home food preparation.… Continue

Added by Alyson Mar, RD on February 17, 2010 at 6:10pm — 3 Comments

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Restaurants may feel the pinch of pricier coffee later this year

Prices for arabica coffee futures hit a 26-month high amid a drought in Brazil, which produces a third of the world's coffee  -More

McDonald's rules out all-day breakfast in push to simplify

McDonald's breakfast menu accounts for 25% of the chain's U.S.  -More

Easy ways to use 5 uncommon spring greens

As light, crisp greens arrive at farmers markets and grocery stores, chefs are finding creative ways to add them to spring me -More

JOBS & CAREERS

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National News

National Restaurant Association Offers Training DVDs on Harassment Prevention, Social Media Use, and Customer Service

The National Restaurant Association has released three new DVDs that offer best practices in dealing with harassment and discrimination, customer service training, and the first of its kind video guide on the use of social media.

Yum! Brands Reports First-Quarter EPS Growth of 24% Excluding Special Items

China Division System Sales Increased 17% with Operating Profit Growth of 80%; Yum! Reaffirms Full-Year Guidance of at Lea

Souplantation & Sweet Tomatoes Certified As Nation's Largest 'Green' Restaurant Chain

National Group Salutes Country's Only Large Restaurant Group to be 'Certified Green Restaurants®'

National Restaurant Association and EatStreet Release Online Ordering Guide

The National Restaurant Association and EatStreet have released a free educational guide focusing on online ordering and emerging restaurant technology trends.

Boyd's Coffee Launches Single-Cup Coffees For Retail And Foodservice

The coffees come in a variety of roast levels and include organic and Rainforest Alliance Certified™ options: French No. 6®, Red Wagon® Organic Coffee, Good Morning™, Hi-Rev® (delivers more caffeine), and Lost Lake™ Decaf Organic Coffee.

CROWD FUNDING

If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.

TED TALKS VIDEO

TED: Hamish Jolly: A shark-deterrent wetsuit (and it's not what you think) - Hamish Jolly (2013)

Hamish Jolly, an ocean swimmer in Australia, wanted a wetsuit that would deter a curious shark from mistaking him for a potential source of nourishment. (Which, statistically, is rare, but certainly a fate worth avoiding.) Working with a team of scientists, he and his friends came up with a fresh approach — not a shark cage, not a suit of chain-mail, but a sleek suit that taps our growing understanding of shark vision.

TED: Michel Laberge: How synchronized hammer strikes could generate nuclear fusion - Michel Laberge (2014)

Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.

TED: Sarah Lewis: Embrace the near win - Sarah Lewis (2014)

At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?

TED: Matthew Carter: My life in typefaces - Matthew Carter (2014)

Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.

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