I create very foreign flavors with unforeign ingredients. You make food that’s uncomplicated with easy and affordable ingredients.
I like to make people aware of the fact that their grocery store has so many possibilities. Why do you think that’s important for your viewers? When I finally decided to try, it was all about that first foray into the grocery store.
I start my meals with a huge salad and try to stuff myself with the goodness of veggies. SA: I always have the basics: flours, grains, oatmeal and lots of different kinds of pasta and rice.
I also like to keep stock and broth, for when I don’t have time to make my own. SA: My mission for the show is to get more people interested and excited about getting in the kitchen and trying new things.
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It's less The actual success rate has been two couples per event. Your email will only be seen by the event organizer.
I also have a cookbook that I’m working on, but it’s so early in the planning stages that I couldn’t even begin to tell you its focus.
I do know that it’s probably the next big project on my plate.
I like to keep it really easy and simple so people will say, “Yes, this is something that I can accomplish on a weeknight.” It’s not just weekend cooking or special occasion cooking – it’s everyday cooking. If we can go to a drive-through for something fast or even the grocery store for something pre-marinated or frozen, we will.
Do you think that’s why some people shy away from home cooking and turn to convenience foods? But with a little bit of preparation, you can get both.