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The Daily Tout View all

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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

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Biz Report

As gastronomic gauntlets like KFC “Double Downs” and bacon sundaes rear their heavily caloric heads, Americans can pat themselves on their backs: we’re starting to make healthier choices. According to the study by the Journal of the American Medical Association, between the years of 1999 and 2012, consumption of whole…More

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The Daily Tout

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 jicama. Once I discovered…More

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Roosts

What is your idea of a perfect meal? Variety! I prefer a dozen different appetizers rather than one big plate of one thing. And it must end with chocolate. Always. No exceptions. What recipe still gives you goosebumps? My grandmother’s Gibanica (a savory cheese strudel). That stuff is like an…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
    Sunrise Natural Foods. Try our new natural and organic selections. 2160 Grass Valley Hwy, Auburn, CA 530-888-8973. www.sunrisenaturalfoods.net
  • The Biz Report
    • 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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      Blue Apron, Chef'd and Global Grub rock the food scene

      We’re surrounded by food. It seems impossible to escape it. If you don’t believe that, count how many coffee cups are in cars in the morning. Starbuck’s in the morning. A grab and go for lunch and then a restaurant, grocery store or left overs fill the evening meal needs. There’s a new game in town, or coming to your town soon: Enter the home delivered recipe box…

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