Prolific baker Zoë François lets her expert skills and Magnolia Network flair shine in her first solo book. The introductory sections are packed with very helpful explanations for beginners related to separating eggs, making vanilla extract, and selecting oils and flours.
Continue readingFiled under Steven Doyle
For the last six years, the Dallas 24 Hour Club has relied upon the Dallas All-Star Chef Classic, a traditional in-person dining event, to raise funds critical to their mission to provide safe, sober transitional living for homeless men and women seeking a brand new life away from drugs and alcohol. The recent pandemic has created much hesitancy around public gatherings, with a resurgence of cases forecasted for the Fall, so this year The 24 is pivoting and will instead, produce a cookbook featuring recipes from Dallas chefs that will be titled, Cooking At Home: A Collection Of Recipes Created By Dallas’ Top Chefs From Their Home To Yours. Continue reading
Filed under Crave, Steven Doyle
by Nafeisa Shukair-Farley
Soup is a necessity for our soul. It warms us when we are cold, soothes us when we are sick and creates a meal when only food odds and ends are available. We throw stuff into a pot, add broth and a boil with a simmer later, soups on! My love for soup brought me to local Chef Becky Foulk and her cookbook, “Cooking Soup to Nuts.”
Normally Crave guides you to the best restaurants in Dallas but this time, we are in Chef Becky’s home kitchen to talk soup, make soup and most importantly, eat soup. We also discussed her cookbook and the inspiration behind it. Continue reading
Filed under Nafeisa Shukair-Farley
