Get the MOST out of your food!
Hi all- Early this week, we got an email from Robert at Vanguard with the 1st copy of the manuscript to proof! To say we were thrilled is an understatement! I (Carol) was particularly taken a back seeing the title/author page and the copyright page. It’s finally becoming really real and is starting to look […]
Some recent food/foodie articles I’ve come across recently that are fun, interesting, and just downright odd! Food52 has done it again! The link below from them is informative, has great instruction, and lovely pictures. And it’s very “Every Bite”-esque! 1 Pot of Goat Cheese Grits, 5 dinners This is really a great photo taken at […]
To Smash or not to Smash? Here we discuss and demonstrate for you, as well as how to easily cut round vegetables that tend to want to roll and get away from you! Why: smashing garlic helps get the most flavor out of the clove, and it helps make chopping the clove easier, because it […]
“…we will now commence with the production process.” As of an hour ago, all final paperwork was submitted to the publisher for the deadline to receive everything and begin working on it’s publication! K and I got a great email back from the publishers this morning, with the last few words listed at the beginning […]
Blanching, or “par-cooking” (i.e. partially cooking) is one of the simplest cooking techniques to master! Why: If you’re blanching before freezing, you want to do it to make sure everything freezes properly, so you can enjoy your hard work throughout the winter months! If you’re blanching before serving on a vegetable tray for a […]
"Every Bite" blog 