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The Daily Tout View all

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Biz Report

The California-based up and coming beverage giant Califia Farms is diving into the burgeoning cold brew coffee market. Starting in July, Califia Farms will broaden their massive line of plant-based dairy-free beverages including juice, lemonade, aqua frescas and coffee creamers with nitrogen-infused cold brew coffees. The blast of N02 gives…More

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Biz Report

When it comes to buying healthy snacks or salad fodder, a quarter of all shoppers usually skip the produce aisles and go to a second location. The second Power of Produce study by the Food Marketing Institute based in Arlington, Va. discovered a growth in shoppers getting their lettuce, carrots,…More

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Roosts

What is your idea of a perfect meal? One with all of my friends that never ends. What recipe still gives you goosebumps? Puff pastry. I love it when it rises and I can see the distinct layers. It also gives me anxiety. What’s a style of cooking foreign to…More

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The Daily Tout

I love Starbucks. Now, to be completely honest, I could count the times I’ve been to one this year on half of one hand, but still, my passion for that company burns hotter than their coffee tastes. Not only did the Seattle based espresso factory change the way the world…More

Artisan Purveyors View all

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Artisan Purveyors

At the turn of the 20th century, Frederick Durant and Joseph Booth sought out to bring class to California still shaking off its hard-scrabble Gold Rush roots. Their names and base of operations is being lent to Oakville Grocery’s long-awaited wine-tasting room.  “They would go out into the Napa Valley…More

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Artisan Purveyors

What started as a hobby that almost put Jason Burke in the doghouse, is now a celebrated brand of paleo-friendly jerky. New Primal is almost six years old, and growing steadily, standing apart the rest of the nitrate and preservative packed factory-farm jerky brand. Grass-fed jerky with less junk (salt…More

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Artisan Purveyors

For almost a century high-quality baked goods are still done “the old fashioned way” at Costeaux French Bakery. “Our longevity, our legacy sets us apart,” President and CEO of Costeaux Will Seppi said. Baguettes were first pulled from the bakery’s brick ovens back in 1923, when it opened in Healdsburg.…More

Awesome Products View all

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Artisan Purveyors

What started as a hobby that almost put Jason Burke in the doghouse, is now a celebrated brand of paleo-friendly jerky. New Primal is almost six years old, and growing steadily, standing apart the rest of the nitrate and preservative packed factory-farm jerky brand. Grass-fed jerky with less junk (salt…More

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Awesome Products

Mincing garlic for Eric Teng was always a chore, especially when he resorted to using a garlic press. “I became a single parent and had to cook for two of my kids,” Teng said. “I tried using a traditional press but it was such a terrible tool. I had the…More

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Awesome Products

While you can argue that there’s no such thing as bad ice cream, there are certainly scoops that are on higher echelons than others. When considering high-end frozen dairy, Snoqualmie was on the tip of our tongues recently at Foodie Daily, even if the name doesn’t exactly roll off the…More

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  • Featured Product
    Alpine Ranch. Grass-fed beef, lamb and heritage pork. Now offering a select line of specialty products!  Product shot Portabella Shalot Finishing Slather. 5580 Marlowe Drive, Carson City, Nevada 89704. 775-240-7273. alpine-ranch.com.
  • The Biz Report
    • Homespun Grenadine trumps the saccharine pink stuff in your mini-bar

      It’s unfathomable to most that the bright red syrup found inside most bar sets could actually contain anything resembling fruit. But, in the days before high fructose corn syrup, all grenadine was made from nature’s candy: the many seeded pomegranate.

      Watermelon Rind Pickles are delicious, refreshing

      Call me crazy, but I love the white part of the watermelon the most. Even if you suck at picking good fruit like me and you end up with a mealy or underripe melon, the white rind is almost consistently good. It’s refreshing, a crisper cleaner jicam…

      Watermelon Cooler: an easy and satisfying summer cocktail

      On a scorching hot California summer day, sometimes you want to get refreshed without getting a buzz on. And is there a fruit in Christendom more summer-y than the watermelon? Well, except for the peach. But that will have to wait for another day…

      Dispatching a Melon

      Unlike skinning cats, there’s really only one way to dispatch a watermelon.

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      Abuelita's Guacamole

      A simple and satisfying guacamole recipe good enough to please the pickiest of Mexican grandmas.

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      Mincing Around

      asdjfhalskdfj;laskdj;lsakdjf;sladfkj;lsadfkj;saldkfj;aslkdj;lsadkfToss aside all conventional wisdom! Here’s how you really go about mincing an onion.

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      3-1-1 Pizza Dough

      An easy to remember pizza dough recipe, when you’re hankering for a slice.

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      Ayesha Curry visits Sonoma

      Ayesha Curry, host of the YouTube show “Little Lights of Mine,” was kind enough to visit our office in Sonoma and sit down for an interview. In this segment, she talks about her show, creative cooking, and living a healthy lifestyle.

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      CHEF'D | Seared ahi tuna with miso tahini slaw and spiced charred green beans

      “Searing beautiful sushi-grade ahi tuna is one of my favorite ways to eat fish. The rich flavor of the tuna works really well with bold spices. So here we use a simple combo of BBQ seasonings and sesame seeds to enhance its natural goodness. Paired with an umami rich miso slaw and spicy charred green beans, this Asian inspired dish hits all senses– sweet, spicy, tangy, and savory!”

      -Chef Becky Reams

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