Salsa sales spring from family recipe
Countless spicy food fanatics have been burned by bad salsas, in more than one way, and may be unwilling to step out of their comfort zone with a new brand, but Andrew Robbins, 31, is hoping his salsa will eventually become a staple sauce in every home in the nation.
World Chefs: Lo rebounds from personal business losses
After recovering from a series of setbacks last year including the death of her mother and a fire Anita Lo reopened her Michelin-star restaurant Annisa in April.
This is a demonstration of my easy to make, easy to remember macaroni and cheese recipe. Ingredients: 1 Gal tap water 2-3 Tbs kosher salt 1/2 pound or ~2 cups dry macaroni (elbows, small shells, or rotini preferred) 2 Tbs vegetable or canola oil 8 tsp all-purpose flour 2 cups milk 1 pound or ~2 1/2 compacted cups shredded sharp cheddar cheese medium-coarse ground black pepper to taste red pepper flakes to taste spicy or smoked paprika to taste Place water in a large stock pot over high heat. Place oil in a small saucepan over medium heat. When the oil is hot, add flour. Stir the flour and oil over medium-low heat until it turns a light blond color. Remove this roux from heat. Add pasta to boiling water. Combine 2 Tbs of roux with milk in a small saucepan. Add black and red pepper. Whisk constantly over medium heat. When the milk begins to simmer, gradually add 3/4 pounds of the shredded cheese. Drain the pasta and dump it into a casserole dish. Mix paprika into the sauce. Pour the sauce over the noodles. Combine with up to 1 cup of extra ingredients if desired. Sprinkle the remaining cheese on the top of the pasta. Place the dish under the broiler for 5-10 minutes or until the cheese topping is golden brown. Remove from broiler and let rest 5-10 minutes before serving. Music: “Fork and Spoon” by Kevin MacCleod of www.incompetech.com
