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Dorie Greenspan's Mustard Tart

January 19, 2016 By Travis Biazo

By Farideh Sadeghin

Two kinds of mustard bring bright, tangy, and savory notes to this quiche, which is full of vegetables and less heavy than the standard. Recipe adapted from Around My French Table by Dorie Greenspan.

Featured in: Dorie Greenspan’s Secret Quiche Ingredient

…read more

Source:: Wise BitesIII

Filed Under: Tucson Events & News Tagged With: food, Foodie, Tucson

The Best Chocolate Pastries and Desserts in NYC

January 6, 2016 By Travis Biazo

By Niko Triantafillou

I’m virtually incapable of visiting a restaurant or bakery in my hometown without inquiring after their chocolate offerings. From cookies and brownies to pastries and cakes, I’ve ordered and devoured them all, and the very best, the most destination-worthy, are the …read more

Source:: Wise Bites

Filed Under: Tucson Events & News Tagged With: food, Foodie, Tucson

Fennel and Citrus Salad with Charred Squid

January 1, 2016 By Travis Biazo

By Kim Alter

The zest and segments, sometimes called supremes (see: How to Segment Citrus), of four types of in-season citrus enliven shaved fennel and charred squid in this winter salad. The dressing is made with the citrus juices and an entire puréed poached lemon. Sugar tames …read more

Source:: Wise BitesIII

Filed Under: Tucson Events & News Tagged With: food, Foodie, Tucson

Red’s Smokehouse & Tap Room Now Open on University Boulevard

December 29, 2015 By Travis Biazo

By Adam Lehrman

Ramiro Scavo’s newest venture, Red’s Smokehouse + Tap Room, a craft beer and barbecue joint, opened quietly yesterday at 943 East University Boulevard. Red’s is Scavo’s second restaurant. Pasco Kitchen & Lounge opened in 2011 just down the street. The airy, bright, modern restaurant serves barbecue with a slight edge, infusing …read more

Source:: Wise Bites

Filed Under: Tucson Events & News Tagged With: food, Foodie, Tucson

Noodles in Dashi with Miso-Coated Pork Belly

December 21, 2015 By Travis Biazo

By Kazumi Kayo

Red miso paste, more fermented than its blond counterparts, adds piquancy to pork belly cooked with brown sugar, mirin, and sesame seeds—an intense topping served over a simple dashi broth and somen noodles.

Featured in: Why the Food in Okinawa’s Not Like Anything in the …read more

Source:: Wise BitesIII

Filed Under: Tucson Events & News Tagged With: food, Foodie, Tucson

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