I've been to my share of Indian restaurants around the country - and indeed internationally as well. One major challenge that any ethnic cuisine faces is that in many ways it must adapt to the local population - "Chinese" and "Mexican" - have done this amazingly well but "Indian Food" draws from a much broader collection of ethnicities, flavors, regions, and frankly just isn't as well established compared to Thai, Korean, Japanese, or Vietnamese where a handful of dishes define the entire category for most Americans.
- Written by: James Hills
- Hits: 766
As a connoisseur of spirits, I'm thrilled to introduce you to the Woodford Reserve's Sonoma Triple Finish, a remarkable fusion of California and Kentucky's finest. This limited-edition bourbon is my latest discovery, one that truly pushes the envelope of fine whiskeys. Its uniqueness lies in the distinct influence of three casks - Pinot Noir wine, brandy, and bourbon.
- Written by: James Hills
- Hits: 882
We get a lot of different samples here and some are better than others. Very often I will make a sample and after I've shot photos and had a few samples of the recipe ... I just don't care anymore. Not this time! Sarge's Shrimp & Grits Sauce along with their Yellow Stone Ground Grits makes a freaking incredible dinner that is also relatively easy to prepare as well.
- Written by: James Hills
- Hits: 1198
I first met Giada de Laurentiis a few years ago at the opening of her first restaurant - a fabulous spot in the Cromwell Hotel on the Vegas strip. I'd become numb in terms of meeting celebrity chefs and foodpreneuers since most concepts were merely the celebrity's name and not much else. Giada was different though - not only was she there that night watching us take photos and videos but she even criticized us for taking too many pictures and letting the food get cold! So, when her PR person reached out a few weeks ago with an offer to send me some of her new line of Giadzy Pasta ... I knew it was going to be good!
- Written by: James Hills
- Hits: 1845
Cauliflower is one of my favorite vegetables since it is so incredibly versatile. From roasting and grilling to ricing and even mashing ... cauliflower has a unique ability to act as a blank canvas for whatever you as the chef ... artist ... can dream up. For me, I love roasting my veggies on the grill. There's that perfect char that comes from grilling that just can't be replicated by an air fryer or convection oven. So, for today's recipe, I'm going to present one inspired by Gobi Curry but far far easier to prepare and dare I say ... a lot less messy too!
- Written by: James Hills
- Hits: 1270
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