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Silver and Cherry Iocovozzi, the couple behind Neng Jr.'s in Asheville, North Carolina, have created a chosen family atmosphere in their restaurant and at home. They started with a pop-up dinner series called Love Songs, showcasing Silver's Filipino cooking and Cherry's wine pairings. They opened Neng Jr.'s, which gained national acclaim, and plan to open a wine store and karaoke bar called Harmony. Hosting and creating a safe and intimate space for their guests is important to them, and their home reflects their warm and welcoming nature. The article also includes recipes for Black Garlic Caesar Salad, Peel 'n' Eat Old Bay and Garlic Shrimp, Smoky Tomato Spaghetti, Roasted Broccoli with Savory Dill Sauce, and Cherry Ice Pops. [Extracted from the article]

Sioux Falls, South Dakota has undergone significant changes in recent years, transforming into a vibrant city with a lively food and cocktail scene, outdoor art, and a beautiful waterfall park. One notable establishment is Sanaa's, a Mediterranean restaurant that introduced fresh and vegetable-forward cuisine to the area. The city's growth has also attracted other chefs and restaurateurs, resulting in a diverse culinary landscape that includes Brazilian, Korean, and fusion cuisine. Additionally, Sioux Falls offers a range of activities such as exploring Falls Park, visiting art galleries, and hiking in Palisades State Park. [Extracted from the article]

This article from Australian Gourmet Traveller explores the cuisine of Sardinia, an island in the Mediterranean. The cuisine of Sardinia is known for its simplicity and has been influenced by various cultures, particularly Spain. The recipes provided in the article showcase the use of great ingredients, cooking over coals, and incorporating influences from beyond Italy. The head chef of Pilloni, Pietro Segalini, emphasizes the importance of using the best ingredients and respecting the producers. The document provides a collection of recipes for various dishes, including broccolini with rosemary dressing, eggplant cutlet with spicy tomato sauce, spaghetti with raw shrimp, kingfish collar with salmoriglio and tomato caramel, and Sardinian savoury dessert called seadas. Each recipe includes a list of ingredients and step-by-step instructions for preparation. The document also includes notes and tips for substitutions and sourcing specific ingredients. The recipes are designed to be flavorful and highlight different ingredients and cooking techniques. [Extracted from the article]

This article from New Orleans Magazine provides a comprehensive overview of different methods and equipment for outdoor cooking, with a specific focus on barbecuing. It explores options such as charcoal grills, flattop grills, gas grills, pizza ovens, pellet grills/smokers, and Kamado grills, detailing the pros and cons of each. The article includes insights from local chefs and pitmasters, as well as suggestions for accessories to enhance the outdoor cooking experience. It offers tips and recommendations for grilling various types of meats, fish, and seafood, along with suggestions for seasonings, rubs, and sauces. The article also provides information on where to source ingredients and kitchenware for outdoor cooking, as well as suggestions for refreshing beverages to pair with grilled food and cookbooks for further guidance on barbecue techniques. [Extracted from the article]

This article from Australian Gourmet Traveller presents a collection of beloved recipes. The recipes include braised beef cheeks with creamed swede, yuzu and vanilla slice, pea and ham soup, roasted cauliflower salad with yoghurt dressing and almonds, eggplant parmigiana, lemon delicious pudding, and ultimate mac and cheese. Each recipe is described in detail, including the ingredients and cooking instructions. The article aims to showcase the simple pleasures of food and the magic that happens when time, technique, and quality ingredients come together. [Extracted from the article]

This article highlights six specialty food purveyors in the Northwest that are redefining culinary excellence. Alaska Seafood offers a wide range of wild Alaska seafood that can be purchased directly from the fisheries and shipped to your doorstep. West Coast Wild Foods provides fresh, dried, frozen, and preserved foraged wild foods, including mushrooms, greens, truffles, and berries. Acme Farms & Kitchen in Bellingham, Washington, curates healthy meal kits with local ingredients, while Dalla Fonte offers high-quality Italian-import foods and even organizes culinary travel to Italy. Oregon Valley Farm is a source for ethically raised beef, pork, lamb, and poultry. These specialty food deliveries are a great way to support Northwest food producers and purveyors. [Extracted from the article]

This article from Australian Gourmet Traveller discusses a unique pasta dish called Spaghetti all'assassina, also known as Spaghetti Bruciati or burnt spaghetti. The dish originated in Bari, Puglia and consists of al dente spaghetti that is crisped up and coated in a chili-spiked tomato sauce. Chef Dan Johnston of Sydney's Fontana restaurant shares his take on the dish, which includes adding stracciatella cheese. The article provides a step-by-step recipe for making the dish, including roasting tomatoes for the sauce and frying the spaghetti cakes. The dish is recommended to be served with stracciatella, pecorino, chili threads, and basil. [Extracted from the article]

This article highlights the culinary journey of Junda Khoo, a chef who left his finance career to pursue his passion for food. Khoo draws inspiration from his grandmother and Kuala Lumpur's street vendors, creating dishes that combine traditional and modern elements. The article includes three recipes from Khoo's book, "Ho Jiak: A Taste of Malaysia," which showcase his innovative approach to Malaysian cuisine. These recipes include laksa wonton bombs, golden tofu, and wagyu satay, each offering a unique and flavorful experience. [Extracted from the article]

Soul Dining is a Korean restaurant in Sydney that offers a unique take on traditional Korean cuisine. The restaurant, owned by Illa Kim and Daero Lee, combines American barbecue, French techniques, and Korean marinades to create innovative dishes. Their menu includes items like kimchi fritters, lemon soy chicken, Korean spicy pork jaffles, tteokbokki, Korean cauliflower curry, corn riblets, and hotteok. Soul Dining aims to showcase different aspects of Korean cuisine while pushing culinary boundaries. The given text is a recipe for making doughnuts with caramelized apple, cream, and thyme topping, and it suggests baking the doughnuts for 6-8 minutes. [Extracted from the article]

This article from Australian Gourmet Traveller features a collection of recipes for antojitos, or street food, from Mexico, Panama, El Salvador, and beyond. The recipes include Mexican-style corn with puffed amaranth and chipotle mayonnaise, blistered shishito with queso fundido, yellowfin tuna nachos with pickles and fried wontons, birria beef short ribs with charred pineapple salsa, plantain chips with lime cream and spicy mango salsa, and prawn and tomato empanadas with picante sauce. Each recipe includes detailed instructions and a list of ingredients. The article also provides cultural context and information about the ingredients used in the recipes. [Extracted from the article]

This article from Southern Living highlights the revitalization of Macon, Georgia, particularly its downtown area. The city has a rich musical history, with famous artists like Little Richard, Otis Redding, and the Allman Brothers Band hailing from Macon. The article also mentions various attractions in Macon, such as music museums, soul food restaurants, and the annual International Cherry Blossom Festival. Additionally, it discusses the city's historical significance, including its Native American heritage and efforts to establish Ocmulgee Mounds as a national park. Macon's recent renaissance has brought new life to the downtown area, with numerous bars, restaurants, and live music venues now thriving. [Extracted from the article]

Crudo e Nudo is a popular sustainable seafood restaurant in Santa Monica that has evolved from counter-only service to a refined dining experience. The menu features a variety of raw seafood dishes made with locally sourced ingredients. The restaurant's laid-back atmosphere and surf shack decor make it a favorite among surfers, locals, and tourists. The text provides a collection of recipes from Crudo e Nudo, including instructions for making Middle Eastern spice blends and various seafood dishes. The recipes emphasize the use of fresh ingredients and offer suggestions for customization. [Extracted from the article]

The article focuses on the significant growth of specialty food sales in the U.S., which reached 207 billion U.S. dollar in 2023 and are projected to continue expanding. Topics include the demographic trends of specialty food buyers, the diverse purchase channels for these products, and Walmart's introduction of a new line of specialty items aimed at enhancing consumer experience.

The given document is an event calendar from Idaho Falls Magazine. It provides information on various events taking place in Idaho Falls throughout the year. Some of the events mentioned include the Annual Fisherman's Breakfast, Teton Dam Marathon, Mountain Brewers' Beer Fest, Scenic River Classic, Great Race for Education, Independence Day Festivities, War Bonnet Roundup, Roaring Youth Jam, Snake River Greenbelt Duck Race, Alive After 5, Idaho Falls Farmers Market, and Outdoor Concerts. The document also mentions the Eastern Idaho State Fair and Idaho Annual Spud Day in September. Additionally, it includes a schedule of Idaho Falls Chukars home games. [Extracted from the article]

The article highlights annual events in Idaho Falls, including the Fisherman's Breakfast, Teton Dam Marathon, and Scenic River Classic, offering diverse activities for residents and tourists alike. Topics discussed include marathons, races, and festivities celebrating local culture and community spirit.

Pear Vinaigrette 3 Bartlett, Bosc, Anjou or Asian pears 1 tbsp olive oil 1 tbsp maple syrup ½ tsp kosher salt 2 tbsp butter ½ cup leeks, white and light green parts, sliced 3 tbsp white wine vinegar 1/3 cup grapeseed oil Maple Pecans ½ cup maple syrup 1 tsp kosher salt ½ tsp cayenne pepper 2 cups raw whole pecans 2 tbsp orange zest Pinch of fleur de sel (optional) 2 to 3 fennel bulbs, thinly sliced (1/8 -in. thick) ½ cup crumbled Bleu d'Élizabeth cheese ½ cup broccoli micro greens (optional) 1. Spread 1 cup bolognese overtop, then a heaping ½ cup béchamel and 1/3 cup parmesan cheese. Stir in cranberries, sugar, maple syrup, vinegar, cloves, salt and ¼ cup water. The Spread This year, we wanted our holiday dinner to be a potluck, but we had a small problem: As the name suggests, Chatelaine's Cross-Canada Test Kitchen contributors live all across country!. [Extracted from the article]

Buy yellow, red, blue, or white cornmeal-some from rare Rhode Island flint corn-along with pancake and johnnycake mixes online or at the mill store. kenyonsgristmill.com PETER POTS POTTERY, West Kingston. If the Dave's locations in Providence and Charlestown are too far a drive, the company's syrup and coffees are available online. davescoffee.com KENYON'S GRIST MILL, West Kingston. In Rhode Island, cornmeal means johnnycakes, and Kenyon's has ground meal for the Ocean State's iconic flapjacks for 327 years. Rhode Island's state drink, coffee milk, is made with cold milk and a few dollops of a sweet elixir known as coffee syrup. [Extracted from the article]

4 To serve, slice pork chop and arrange on plate, sprinkle with sea salt flakes and drizzle gochujang caramel over the pork. Food Grilled haloumi, pickled pumpkin, roast onion and za'atar p102 When Bar Rochford first opened in 2016, the team joked that everyone in the capital would come in for chips, cava and riesling, says owner and general manager Nick Smith. Pork chop, sweet potato ssamjang and gochujang caramel SERVES 4//PREP TIME 15 MINS//COOK 1 HR 20 MINS (PLUS RESTING) "The Korean gochujang gives it some nice heat while the ssamjang brings a nutty spiced flavour", says Smith, of this flavoursome pork chop. 4 bone-in pork loin chop (250gm each) Koji paste or sea salt flakes (see note), for seasoning SWEET POTATO SSAMJANG 1 sweet potato (380gm), peeled, coarsely chopped into 5cm pieces 150 gm unsalted butter, cut into 2cm pieces 100 gm mild ssamjang paste (see note) GOCHUJANG CARAMEL 250 gm caster sugar 1 tbsp brown rice vinegar 20 gm gochujang pepper flakes (see note) 1 Preheat oven to 200 C fan-forced. [Extracted from the article]

Regulars - NOVEMBER - GF Pico de gallo ceviche rice bowl SERVES 4//PREP TIME 10 MINS//COOK 12 MINS (PLUS MARINATING) 300 gm medium-grain white rice, rinsed, drained 2 tsp chipotle seasoning, plus extra to serve 1 tbsp lime juice 1 tbsp extra-virgin olive oil 500 gm sashimi-grade kingfish, thinly sliced Coriander sprigs and lime wedges, to serve PICO DE GALLO 3 large ripe tomatoes, seeds removed, finely chopped 1 small white onion, finely chopped 1 fresh jalapeño chilli, seeded and chopped, extra sliced to serve 3 tsp finely chopped coriander leaves Finely grated rind and juice of 1 lime 2 tbsp extra-virgin olive oil 1 Cook rice in a large saucepan of boiling salted water until tender (10-12 minutes). 2 Combine chipotle, lime juice and oil in a shallow bowl. 3 Meanwhile, for the pico de gallo, combine tomato, onion, jalapeño, coriander, lime rind and juice and oil in a small bowl. Drain, reserving 60ml cooking water, and return to the pan with zucchini, chilli butter and lime juice. [Extracted from the article]

2 Meanwhile, for pistachio crunch, stir ingredients in a small saucepan over medium-high heat until pistachios are toasted and candied (2-3 minutes). Regulars Photography JAMES MOFFATT Styling LUCY BUSUTTIL Food preparation OLIVIA ANDREWS Hot-smoked ocean trout and pearl barley salad SERVES 2 // PREP TIME 20 MINS // COOK 35 MINS (PLUS COOLING) 150 gm pearl barley 1 tbsp extra-virgin olive oil 100 gm frozen edamame, thawed ½ cup each (loosely packed) dill and mint leaves, plus extra to serve 1 avocado, cut into wedges 1 small Granny Smith apple (130gm), thinly sliced 150 gm hot-smoked ocean trout, skin removed, flaked 1 spring onion, thinly sliced 6 small zucchini flowers Chopped smoked almonds and brassica flowers, to serve AVOCADO DILL DRESSING 1 avocado (250gm), chopped 2 tbsp finely chopped dill 1 spring onion, finely chopped 2½ tbsp lemon juice 125 ml almond milk (we use Happy Happy Almond Daddy) 1 Rinse barley in a sieve under cold running water. 3 For mascarpone cream, whisk cream, mascarpone, sugar and vanilla seeds in an electric mixer until soft peaks form (2-3 minutes); refrigerate until required. 4 To serve, divide mascarpone cream and roasted strawberries in alternate layers among serving glasses, finishing with roasted strawberries. [Extracted from the article]

Duck rillettes with truffle butter SERVES 6-8 AS A STARTER // PREP TIME 40 MINS // COOK 5 HRS (PLUS CURING, COOLING) This rustic slow-cooked duck dish with a decadent truffle-infused butter is a winning combination. Food Photography BEN DEARNLEY Styling VIVIEN WALSH Food preparation TAMIKA O'NEILL Recipes DOMINIC SMITH Artichokes with chorizo crumb and almond cream SERVES 6-8 AS A SIDE // PREP TIME 30 MINS // COOK 1 HR 20 MINS (PLUS COOLING) A rich bed of almond cream is the bridge that brings together the earthy tenderness of artichokes with bold and smoky chorizo crumb as one cohesive dish. Scatter artichokes with one-quarter of chorizo crumb, add stock and scatter with thyme sprigs and drizzle with extra oil. 5 Spread almond cream over serving plates, top each with an artichoke half, scatter with remaining chorizo crumb and extra grated parmesan. [Extracted from the article]

Spring ravioli with peas, ricotta and zucchini flowers SERVES 4 // PREP TIME 50 MINS (PLUS RESTING) // COOK 10 MINS Spring is Moran's ultimate muse for this pasta. Juice of 1 lemon 180 gm rocket, shredded 100 gm finely grated parmesan, plus extra to serve 2 garlic cloves, crushed 400 gm dried linguine SEAN'S CHILLI OIL 1 kg long red chillies, halved, seeds removed 2 litres olive oil 12 garlic cloves, sliced 1 For chilli oil, place chilli, oil and garlic in a large heavy-based saucepan over medium heat. Goat's cheese tart with strawberries SERVES 6-8 // PREP TIME 35 MINS (PLUS RESTING) // COOK 1 HR 20 MINS "I don't have a sweet tooth, so a dessert with an almost-savoury goat's cheese filling is perfect", says Moran. Food Linguine with shredded lemon, chilli and parmesan SERVES 4 // PREP TIME 25 MINS // COOK 15 MINS "We have served this pasta since day one", says chef Sean Moran. [Extracted from the article]

Note You can substitute fresh podded peas with frozen peas. Regulars Warm mixed bean, chickpea and mozzarella salad SERVES 4 // PREP TIME 10 MINS // COOK 10 MINS 150 gm marinated mixed pitted olives, sliced 1 long red chilli, seeds removed, finely chopped 60 ml (¼ cup) lemon juice 1 tbsp each chopped oregano and flat-leaf parsley 1 tsp fennel seeds, crushed 100 gm green beans, trimmed 100 gm Roman beans, trimmed 100 gm sugarsnap peas 1 tbsp extra-virgin olive oil 400 gm can chickpeas, drained, rinsed 250 gm medley tomatoes, halved 200 gm buffalo mozzarella, torn 1 For dressing, combine olives, chilli, lemon juice, herbs and fennel seeds in a large bowl. INGREDIENT SPOTLIGHT Look for chilli honey, also known as hot honey, which has already been infused with chilli. [Extracted from the article]

2 Meanwhile, place milk, cream, brie, bay, rosemary and thyme in a saucepan over low heat. 2 garlic cloves, crushed 2 strips lemon rind 1 tsp mustard powder 250 ml (1 cup) milk 180 ml (. cup) thickened cream 180 gm L'Artisan Organic Petit Rouge washed rind cheese (see note), chopped 80 gm finely grated aged Gouda 50 gm finely grated Parmigiano-Reggiano 500 gm rigatoni pasta 20 gm unsalted butter, chopped 2 tsp plain flour 1 tbsp extra-virgin olive oil, plus extra for drizzling 1 For cheese sauce, combine garlic, lemon rind, mustard, milk, and cream in a saucepan. Gradually add milk, mustard and goat's cheese, beating and stirring continuously until smooth and thick (2-3 minutes). Food Photography BEN DEARNLEY Styling OLIVIA BLACKMORE Baked brie with fennel pollen and burnt honey nuts p109 Twice-baked goat's cheese, Manchego, and chive soufflé SERVES 6//PREP TIME 15 MINS//COOK 55 MINS (PLUS COOLING) Featuring Manchego that has been aged for 12 months, and goat's cheese, this soufflé is rich in flavour and technique. [Extracted from the article]

6 To serve, slice involtini and divide among plates and serve with pickled red cabbage, steamed Roman beans, hot red wine jus, and remaining garlic. Note Single clove garlic is available from select supermarkets and grocers. Note Beef jus is available from select supermarkets and specialty food shops. Food Pork involtini with Roman beans and pickled red cabbage SERVES 6 // PREP TIME 30 MINS // COOK 50 MINS (PLUS SALTING, COOLING, PICKLING) 16 single clove garlic (see note) 250 ml (1 cup) olive oil 3 pork tenderloins (380gm each), trimmed, halved widthways, butterflied Steamed Roman beans and red wine jus, to serve PICKLED RED CABBAGE 500 gm red cabbage, trimmed, shredded 180 ml (¾ cup) apple cider vinegar 125 gm honey ¼ cup finely chopped dill 1 tsp freshly cracked black pepper STUFFING 100 gm mild cacciatore, casing removed, finely chopped 250 gm firm ricotta, drained, crumbled 2½ tbsp each finely chopped oregano and flat-leaf parsley 1 lemon, zest finely grated 40 gm fine stale breadcrumbs 1 egg, lightly beaten 1 Place garlic and oil in a small saucepan over very low heat and cook, stirring occasionally until garlic is very soft (30-35 minutes). [Extracted from the article]

Then, as executive chef at Lana - originally conceived as Hinchcliff House's contemporary Italian fine diner - Wong wrote himself into the menu via dashes of miso, yuzu kosho and fish sauce. Food Does miso belong on an Italian menu? Ricotta gnocchi with mapo Bolognese SERVES 6 // PREP TIME 45 MINS // COOK 2 HRS (PLUS RESTING) "I've chosen this dish because of my love of Italian food and my Chinese heritage", says Alex Wong. Growing up in Newcastle with Chinese roots, and cutting his pro-chef teeth in Italian kitchens, Wong's mega mix of influences has come to define his food. [Extracted from the article]

Grano Pasta Bar, located in Baltimore, Maryland, is a popular culinary destination known for its authentic Italian cuisine. Chef Gino Troia, who was born in Sicily and trained at a prestigious culinary school in Palermo, opened the restaurant in 2008. The menu at Grano Pasta Bar features traditional Italian dishes made with high-quality ingredients, reflecting Gino's commitment to authenticity and flavor. The restaurant's partnership with Chef's Warehouse, a distributor of specialty foods, ensures that Gino can source the best ingredients for his dishes. Grano Pasta Bar's excellence has been recognized by celebrity chef Guy Fieri, who featured the restaurant on his show. Gino's dedication to his craft and the Baltimore community sets him apart, and his story serves as an inspiration to chefs and food lovers everywhere. [Extracted from the article]

The article discusses the thriving market for British food imports in Canada, contrary to the assumption that it would be declining due to changing demographics. The British Store in Surrey, BC, experiences high traffic from a diverse range of shoppers, including families, youths, and immigrants from various parts of the world. The popularity of British food in Canada is attributed to the desire for foods from the homeland among immigrants and the familiarity of British food brands. The article also highlights the potential for growth in the Canadian market for British food and the opportunities for UK companies to benefit from trade with Canada. [Extracted from the article]