Ever since I made this coffee-rubbed salmon during Whole30 a few years ago, I have been hooked. This year, I was craving it again – just this time with a real tortilla 😂 I love to make salmon into tacos because after it bakes (in just about 10 minutes) you can flake it into pieces and ...
I spent years trying to acquire a taste for olives. I wanted to like them SO badly and be one of the fancy people who asked for blue-cheese stuffed olives in a martini. Over the last few years, it finally happened (woo!) and now I’m *obsessed* with salty, briny olives. In this dish, capers would…
Chili is the quintessential cozy soup and an absolute necessity the minute it becomes cold outside. I put a twist on the classic chili flavors this time by amping up the sweet, smokiness and heat with Mexican chorizo, sweet potatoes, carrots and chipotle peppers in adobo. The balance of flavors, paired with a little extra…
These gooey pull-apart rolls are for the people like me who live for the center of a cinnamon roll. The doughy, super cinnamony center part of the rolls is the absolute best part – and every single bite of these tastes like that!
Between the finances and time commitment, there’s a lot to think about if you’re considering starting culinary school. It took me 20 years of dreaming about it and several years of research before I took the plunge. Here are a few things I considered before diving in, and hopefully they help you, too.
This month during Latinx Heritage Month, I’ve had the chance to develop a few Cuban recipes for the Food Network Kitchen app which I’ve been teaching live classes on for the last year. Working on the process of development has brought me even closer to the recipes, the culture and the stories that come from the kitchen.
Hi guys! It’s me, Gab and I’m back. The last time I wrote a blog post, I had recently started culinary school and was adjusting to the whirlwind of life balancing work, school and downtime. So much has happened since then… so much that we couldn’t have ever expected! Just when we were *this close*…
