Quinoa is everywhere, from top end restaurants to fast-casual chain places – but it is often ignored by the home cook. It should be used more, on a regular basis – it is healthier than rice or pasta, (having a high nutrient content and a source of...
[vc_row][vc_column width=”1/1″][vc_column_text]Saturday, Sunday – or playing hooky midweek – having an at-home brunch means no waiting in line, as many mimosas as your heart desires, and, best of all, eating in your pajamas. We pulled together...
We have a saying at the Serious Foodie – there is nothing sexier than good food and good wine. This is especially true for Valentine’s Day, which is our second least-favorite day to dine out (next to New Year’s Eve). Why? The good to great...
[vc_row][vc_column width=”1/1″][vc_column_text]There is nothing sexier than making a great meal for your sweetheart. Why battle the hungry hoards on Valentine’s Day, and putting up with dumbed-down menus to accommodate the folks who venture out only on...
Strange as it might sound, you can easily adapt risotto-making techniques to cook spaghetti. Just think about the parallels: most people boil or steam rice, but the risotto technique toasts the grain in fat before adding liquid. Likewise, spaghetti or any thin pasta...
[vc_row][vc_column width=”1/1″][vc_column_text] While The Serious Foodie was researching farms that can help us with sourcing fresh, organically farmed ingredients for our gourmet sauces, we came across the fantastic folks at Aloe Organics outside of...
