My family came to our shores at the end of the 1950’s from South America where quinoa (KEEN-wah) was king. So my introduction to this relatively new comer to our pantry’s came to me as a child. In…

There is no better time of the year than the holiday season to showcase how vacuum packaging can streamline your life. Case in point, are the leftovers of my delicious Thanksgiving holiday feast.…

Sweet potatoes are a holiday classic and iconic at America’s Thanksgiving tables across the country. Whether they come precooked and canned or freshly prepared and simply served w…

It seems that no Southern buffet would be complete without some version of deviled eggs. A true American culinary staple most would be surprised to find that these extraordinary eg…

November is officially upon us. I’ve already been out and enjoying the fall turkey season, and now that I’ve landed a bird, it’s time to do something with it. I could of course sav…

Long weekends have a reputation for provide a great excuse to have a cookout. Getting a group of good people together to eat good food is bound to lead to a good time. If you're still looki…

You're always running around, working, and trying to keep up with the demands of your life. You might have children or other family members dependent on you, leaving little time at…

The foods of Brazil are varied and full flavored based on culinary influences from the European, West African, Portuguese and American settlers. As it’s the largest land mass in South Am…

According to the culinary eggheads, it’s unclear who first added mayonnaise to the modern potato salad. Whoever that brave soul was, I would personally like to thank them. Even though I…

Are you a meat and potatoes type? I know I sure am, and mashed top the list of my favorite ways to prepare potatoes. One of the best things about mashed potatoes is the versatility, there seems no end…

As many of you readers know I spent some time in France as a young culinary student. Lyon the second largest city behind Paris a few hours south of Paris has been considered by many to be the culina…

VacMasters! Don’t be put off by sodium citrate; it’s basically a form of salt that works as an emulsifier. In this recipe it lowers the cheese’s acidity, making the proteins in the cheese more solub…