There is so much to love about New Zealand – the scenery, the food, the people. Especially the people. We discovered some great ideas on grilling, and learned why the grill is integral to the Kiwi food culture during our visits to NZ. In this article, we wanted...
It’s the unofficial/official start to grill season. For some of us, grilling is a any day of the year ending in “y”. But for the rest of us, Memorial Day is the time we make sure that there is enough fuel for the fire, everything is clean &...
Want to learn about dry rubs/seasoning blends like a professional chef? Just in time for grilling time, we explore why & when you will want to use dry rubs/seasoning blends. Dry rubs/seasoning blends are by far the most widely used flavoring agents around the...
Coleslaw is found at almost every outdoor meal – but mostly it’s the typical soggy mayonnaise-dressed, cabbage-centric boring stuff you can find in any grocery store by the pint or quart. For us, we needed to dig into the foundation of what slaw means, and...
Risotto is often described as a tricky, fussy – and a bit scary. Since nothing impresses as a well-executed risotto, The Serious Foodie has put together a risotto primer to debunk any of your risotto fears. The aim of this article is to understand the...
Want some creative ideas to add a sultry, seductive mood on Valentine’s Day? Well, make this Valentine’s Day spicy with these 5 hot foodie ideas. Whether you decide to cook up spicy dishes, make a dessert that will set the palate (and the passions) on fire, or...
