From 4 p.m. today until 2 a.m. tomorrow, American Sardine Bar, 1800 Federal St., will hold its second California Dreamin’ draft beer event. Thirteen Golden State offerings will mesh with West Coast-inspired dishes, including animal style burgers and fish tacos, to beat back the winter doldrums.READ MORE
From his humble beginnings in Mexico to his joyful journeys throughout the United States, including notable employment at New York City’s Financier Patisserie and Wynn Las Vegas, Armando Tapia has tirelessly sought to evolve as a culinary artist.READ MORE
Many matters seem way too good to be true, but most promises concerning the quality of food items do end up having admirable validity. With one bite of this Yummy Tuna Wrap, you will know there is nothing fishy about how much Debbie Robb wants to help you to stay trim and tranquil.READ MORE
With a refined demeanor stemming from her Parisian upbringing, Estelle Nguyen possesses a very vibrant personality that she enjoys displaying in the hope of making others’ contentment comparable to hers. That zest for life has mostly become apparent through her overseeing the Bella Vista-situated Anhdep Studio at which she and husband Vandy Do offer wedding decoration assistance, photography and videography. Since early October, the proprietors have meshed the enthusiasm that comes with enthralling people set to take the marital plunge with an affinity for food as the owners of Asian Palace.READ MORE
Oh, to be an at-home chef in winter! The possibilities to be a warm presence in someone’s life certainly increase during the more frigid months, so always consider yourself fortunate if you know or are someone who counts the kitchen as a favorite place this time of year. Lisa Fitzsimmons enjoys being one such gifted creator and elected to share her Sausage with Broccoli Rabe and Beans recipe.
The primary protein component of this offering from the Packer Park resident will surely prove to be motivation for you to pig out and have the strength to brave the elements. The result promises to be so good that you might even hope that the world’s most famous groundhog, Punxsutawney Phil, sees his shadow two weeks from today, meaning six more weeks of winter.
1 pound of mild sausage
1/4 cup of oil to sauté the broccoli rabe
1 bunch of broccoli rabe
3 cloves of garlic
Salt and pepper and hot pepper flakes, to taste
1 can of drained cannellini beans
Pecorino cheese, for topping