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fromBoston Herald
4 days ago

This chicken Romano proves cooking for seniors need not be bland

It didn't take him long to realize he wasn't cut out to follow the traditional path of a culinary student, and work his way up the ladder from line cook to sous chef to executive chef of a fancy restaurant. Just two years after graduating, while working at Brackenridge Heights Country Club following a couple early jobs in Pittsburgh restaurants, he got engaged to wife, Nikki. Of his career trajectory, he thought: This is not where I want to be.
Cooking
Food & drink
fromBoston Herald
2 weeks ago

Party pointers for holiday hosts

Focus holiday hosting on guest experience and crowd-pleasing food, ignore social-media pressure, and prioritize simple, satisfying choices over perfection.
Food & drink
fromTasting Table
1 month ago

The First Thing You Should Consider When Planning Outdoor Meals - Tasting Table

Plan outdoor meals around wind and warmth by choosing hardy, room-temperature-safe dishes, avoiding cream-based sauces, using reusable serveware, and minimizing single-use drink bottles.
Higher education
fromHarvard Gazette
1 month ago

All good, except grape pizza - Harvard Gazette

Harvard University Dining Services plans and prepares nearly 3 million meals yearly for about 7,000 diners across 14 halls, balancing feasibility, preferences, and logistics.
Food & drink
fromcooking.nytimes.com
2 months ago

This Simple Checklist Makes Throwing Parties Easy

Plan gatherings by using a simple timeline and checklist to break tasks into manageable steps, starting with a seasonal menu to reduce stress.
Food & drink
fromTasting Table
2 months ago

Ina Garten's Firm Rule For Appetizers When It Comes To Dinner Parties - Tasting Table

Avoid two-handed appetizers and untested or stain-prone foods when entertaining to keep guests comfortable and reduce spills or awkward situations.
Cooking
fromTasting Table
3 months ago

The Major Hosting Mistake To Avoid At Your Dinner Party - Tasting Table

Pre-slice and portion dishes, avoid strong-smelling or messy foods, and plan servings to make guests comfortable and streamline dinner party hosting.
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