We became obsessed with bread making during our COVID hibernation, and have studied a lot of different styles and techniques. We have a tried lots of bread types like our very popular Japanese Milk Bread recipe, various sourdough loaves, lots of variations of...
Our latest batch of basil needed to be harvested from our lanai, and of course the there had to be pesto made. With lots of fresh basil showing up every, we thought it would be a good time to discuss this amazingly flavorful sauce. Pesto is not difficult in concept,...
It’s the official start of the grill season! There are quite a few tips and tricks that we’ve learned about grilling. We can’t say that we’re grill masters or the last word on food & fire, but we do know some fun hacks. These tips and...
Ask ten people about marinades, dry rubs, brine, and finishing sauces – and you’ll get at least five different answers and five blank stares. Even among professional chefs there is plenty of confusion on how and when to use a marinade – and why sometimes it would be...
You have leftover chicken, and you’re bored with just making sandwiches? Here’s an amazing recipe full of fun, bold flavors that will bump up your leftovers. We made a Shawarma Grilled Chicken and ended up with lots of extra chicken. We could easily have...
