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Are you curious about what Baoz SF is all about? Or are you looking for great new Bao to try? Learn from the owners behind Baoz SF, a family-owned and run food business based in San Francisco, CA. Visit Baoz SF to learn more.

What is Bao? Bao is a fluffy steamed bun, that can be prepared in many variations and with different fillings. They have been in existence for hundreds of years and commonly used in Chinese cuisines. Bao has grown in popularity in recent years being reinvented and fused with new flavors, fillings and colors. You won’t want to miss the Bao offered by Baoz SF.


Starting with a Simple Dream

Our family-owned and run business started with a simple dream to make tasty, colorful and fluffy beautiful-looking, fun baos. We wanted to give a unique twist to traditional baos that we are all used to eating. Colorful concept on bao!

All Baoz buns are created naturally including the Pink Dragon fruit bun, Red Beet bun, Ginger Bao bun, Activated Charcoal bao bun and Matcha bun. We have savory ones offered with Gua Bao buns and sweet ones with Baozi buns.

Bao Reinvented

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Photo Credits: Jack Ma

The first thing we wanted everyone to notice was how bright and colorful our buns are and how detailed oriented each one of them is. We wanted to offer lots of texture and variety of flavors in one bite. It is challenging to make everything blends together very well and taste as good as they look.

To accomplish that, our passionate team started to work with local suppliers to ensure that we have the best soft and fluffy baos in our city. We use the best flour, best herbs, best meat, veggies and all. Also we make everything in house from scratch.

Homemade, Hand Picked Ingredients

We make our own custards; our chef hands pick the fresh herbs and veggies daily. If people don’t feel like baos, they could have the dishes over rice as well. We also offer fun snacks and drinks like Hi Chews
and Ramune that everyone grew up with. We are steaming everyday out of our commercial kitchen 11am to 9.30pm. We are currently looking locations to carry our brand in different parts of the city.

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Photo Credits: Jack Ma

San Francisco Proud

We are proud to be steaming our naturally colored fluffy baos for our San Francisco community. We are hoping that our food will surpasses your expectations and you would come back for more~


Have a BAOtiful day!


Most Popular Items on the Menu

Baoz is available for Pick up or Delivery

  1. Pork Belly Bao – Includes 3 steamed Gua Bao: green onion bao bun with pork belly, Fresno chili, cilantro, crushed peanuts
  2. I peel good Bao – Soft, fluffy and pillowy steamed bun filled with banana custard
  3. Cluck In Bao – 3 steamed Gua Bao: Beet bao bun with Korean sweet & spicy chicken, shiso sauce, slaw, togarashi crispy noodles
  4. Do NUTELLA me what to do Bao – Soft, fluffy and pillowy steamed bun filled with the most beloved hazelnut spread
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Photo Credits: Jack Ma

February 2021 Special: Duck Flavor Bao

In Honor of Chinese New Year

Photo Credits: Jack Ma

Baoz SF is a partner of Cravve app and was also recently featured as a Must Try Dish in San Francisco. See Instagram Post below.

Have you had meals at the service bar? Or are curious about the service bar experience? Learn from local food influencer, Nick D’Ambrosio the blogger behind @drunkennewyork 

Every city has local restaurants with service bars that serve amazing meals and have a unique experience that only locals know about. In this blog post, you’ll learn more about why the service bar (pre-COVID) was such a unique experience. Even though we are currently in a pandemic, it won’t last forever, and these experiences are what we can look forward to, once indoor dining opens up again.


Restaurants: The Pandemic Experience

In these uncertain times, many of us are yearning to get back into a restaurant here in NYC; sit down to have a customary dining experience, and just feel normal again. While we do understand that safety of not only ourselves, but also those around us are of the utmost importance and should always be top of mind, it does not discount the fact that we are wanting indoor dining back in full swing sooner rather than later.

Missed but Not Forgotten

When dining out many of us have our “Go-To” areas of a restaurant; for example, some want to dine at a table, others outdoor spaces, and many at the bar. However, not many like to sit adjacent to the service area of the bar top in the restaurant. This obscure place at the bar, in my view, is the absolute best place to sit and is my favorite spot in any establishment.

The Service Bar: A Unique Vantage Point

Now this may be the view of an operator like myself, but no better place in a restaurant to get the current pulse of what is happening in any eatery in the world. For some reason, waitstaff, bartenders,
managers, and employees think that this coveted area of the restaurant is where they can voice
their frustrations, feelings, thoughts, opinions, and stories with the belief that anyone within
earshot, with exception of co-workers, are unable to hear them.

Possibly thinking no one is listening, but as we all know too well, in today’s world someone is always listening. For those of you that have worked in the industry, you know exactly what I am talking about and probably just chuckled out loud about it.

Behind the scenes and untold stories

Over the years, I have heard some of the most outrageous stories of staff members’ bizarre
escapades from the night before. And trust me, bizarre is an understatement. I have listened to
employees complain about co-workers, their section, guests, how unfair management can be etc
etc etc.

The simple truth is, no matter the location or how fancy or casual place it may be, the
conversation at the service bar is always the same and quite entertaining. So, when we are
released back into society here in NYC and able to dine out, try sitting near the service bar and
you will be amazed how exciting and amusing it can be. Cheers to seeing you all at the bar top
soon!


Are you interested in secret food in cities across America? Cravve has posts featured by amazing food bloggers in local cities. Checkout our latest blog post on Connecticut, Milwaukee and more.

Next Article: Connecticut Food Secrets Revealed


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Are you curious about what Staten Island’s Project Brunch is about? Or are you looking for new Staten Island food to try? Learn from local food influencers, Foodie Rooney’s, the husband and wife bloggers behind @foodie_rooneys. 

Project Brunch is somewhere that we go frequently and one of our favorite brunch restaurants. For this entry, let’s stick to the sweeter side of brunch and cover some of their signature drinks and sweet treats.

Support Local Restaurants like Project Brunch

Before we dive in to this amazing place there’s something I want to discuss first. We are in a very difficult time in the world, due to COVID-19. Many states have not been able to open restaurants for indoor dining. Project Brunch is located in a borough of New York City so they fall in that category. So many restaurants are now having a hard time due to matters that are out of their control. If you want to help get them through these hard times head over to https://www.gofundme.com/f/help-save-project-brunch.

Local Must Try: Project Brunch Signature Shakes

If you decided on Project Brunch, no meal is complete without having one of their signature drinks. Different kind of candy themed shakes or frozen hot chocolates that look almost as good as they taste. My wife is the expert on these shakes so I went to her for a description and she did not fail me. “It’s heaven in a mason jar” and I couldn’t agree more.

You can get most of these drinks hot or cold, either way, you cannot go wrong.  If the drinks itself were not enough, the theme of the drink shows its form on top as a treat. Cosmic brownie shake? Enjoy a brownie with it. Carnival shake? Enjoy some cotton candy on top. The list can go on and on and they all hit it out of the park.

Weekly Specials or Standard Menu – It’s a Win-Win

The hard thing about project brunch is everything on the menu sounds amazing, but then they throw two specials at you that also sound just as amazing but these specials do not stay long, lasting only the week. I would say choose wisely but I can’t express enough; any choice you make will be a wise one.

Project Brunch Must Try: Reese’s Pancakes

The first special that I remember us getting were Reese’s pancakes. It was peanut butter and chocolate bliss. Each bite would take you on a ride of sweetness that you never want to get off. The pancakes are light and fluffy where it absorbs some of the peanut butter and chocolate to make each bite even more exquisite. If this special makes it back into the rotation I highly recommend it.

Project Brunch Must Try: Cinnabun Panckakes

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To follow up with some more pancakes we have the cinnabun pancakes. The only way this can be described is to have you think of the best pancakes you ever had, got it? Good. Now think of your favorite cinnabun you have had. Put them together into one magical bite and that’s what you have here. No other words are needed to describe this.

Project Brunch Must Try: Waffle Ice Cream Sandwich

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Finally, we come to their take on the classic ice cream sandwich. Most ice cream sandwiches are cookies with ice cream in the middle but not here. We have a waffle sandwich. Like the pancakes, the waffle is also ultra light and fluffy and just perfectly made. The waffle makes the perfect host in encasing the chocolate and vanilla ice cream that this sandwich has to offer. Sprinkles? Not good enough how about some M&M’s. This massive treat can satisfy even those with the largest of sweet tooths.

These are just some highlights of the sweet side of brunch. There are many more options available and we are yet to find something we do not love. If sweet is not the way you want to go for brunch, don’t worry. I mentioned this was to talk about the sweeter side of brunch so I will just leave you with a picture of the savory side. Like the sweets, there is no wrong choice.

For more on food be sure to check us out on Instagram, Foodie_Rooneys. Our food adventure has still only just begun. Happy eating!

Are you looking for a great Frittata Recipe? Are you looking for a great Sunday meal idea? Former culinary instructor, dietitian and the recipe creator behind Lynnie’s Kitchen, Lynn Kaufman, brings us a special feature – ‘The Sunday Frittata’.

Introducing Lynnie’s Kitchen: Recipe Creator & Instructor

It’s Lynnie from Lynnies’ Kitchen! I am so excited to introduce myself to more foodies and “Celebrate the Joy Food Brings to Life”!  Food has been a part of my life since I was little! From sitting next to my grandma baking and making cookies for my dad when I was five… which by the way were inedible… I love food and some say I’m obsessed!

I am always searching for recipes to make and share! Being a dietitian and retired foods teacher, I love to teach others how to cook and improve their lives through the foods they eat. Eating is social/emotional and can fill our lives with so much JOY!!

Experience the Joy of Cooking

I believe you can eat what you want, but sometimes the recipe needs a little tweaking. It comes down to balance and portions. My guarantee – I will bring you joy in this crazy world… I love to travel and love to share my food experiences.

I literally make everything from scratch, try to eat very few preservatives and have truly enjoyed cooking through COVID. On my posts and stories, I try to offer everyone with “healthyish” options, be it fun oatmeal and quick breakfasts or recipes using what I have in my fridge. Can’t forget the yummy baked goods either!

Lynn offers Private or Group Classes

I also teach private classes in my home and group classes locally… In February we will be making heart shaped pizzas!! Sound fun? Hoping to expand to online offerings in the future too.

What are Lynnies’ favorite recipes you ask?? One of my all-time favorites, I make almost every Sunday for brunch… Frittata Recipe! I love it because you can make it from just about anything in your fridge. Leftover Velcro is what I call it! Load it with eggs, veggies &/or meat to make an amazing plant-based, healthy meal for brunch or dinner.

Sunday Frittata Recipe… Perfect for any meal

Yield: 2 servings (8/9-inch skillet)

Double for 10/12-inch skillet to serve 4-6

INGREDIENTS:

  • 2 – 3 Tablespoons olive oil
  • 1 medium 3-inch potato
  • Add 1 small onion, diced
  • 1 clove garlic, minced
  • Salt & pepper for seasoning
  • Meat: 1 3-ounce link turkey or chicken sausage, 4 slices turkey bacon, 3 ounces diced ham or chopped prosciutto, etc.
  • Vegetables (your choice – choose a least 2): 3/4 cup broccoli florets, yellow, green or red pepper, chopped greens (such as spinach or kale), sliced mushrooms, or diced tomato
  • 3 whole eggs (or 2 whole eggs and one egg white)
  • ¼ cup milk
  • ½ teaspoon salt
  • ½ teaspoon dried dill, basil, or Italian seasonings
  • Couple grinds fresh black pepper
  • ½ – ¾ cup grated cheese of choice

Frittata Recipe – Instructions:

Step 1

Place an oven safe skillet over medium high heat with olive oil and heat for approximately 2 – 3 minutes. Most skillets can withstand a 350 F oven, but the handle should not be plastic. Add potatoes, onion and garlic. Remember that potatoes and vegetables should be chopped relatively small (1/2-inch pieces) to ensure every bite has a mixture of ingredients.

Step 2

Sauté until potatoes are slightly tender ~ 8 – 10 minutes using rubber spatula to stir. If meat needs to be cooked, like bacon or sausage, add with potatoes to cook together until not pink. Drain extra fat if necessary. If poultry meat products are used additional fat may be needed. Add additional vegetables and continue cooking until they turn bright in color, about 2 – 3 minutes.

Step 3

In a medium bowl, combine eggs, milk and seasonings. Using a wire whisk or fork, blend well to combine until creamy yellow. Set aside.

Step 4

When potatoes are slightly tender and vegetables bright in color, add greens and tomatoes last. These ingredients don’t need much cooking and will soften in the oven during baking.

Step 5

Pour the egg mixture over vegetables in pan to evenly coat and turn off the heat. Depending on amount of vegetables, egg may need to be pushed with a rubber spatula to cover. Occasionally, if it seems like there is not enough egg to cover the ingredients, I have had to beat one more egg with a tablespoon of milk to cover pan. (Eggs will just barely cover ingredients)

Step 6

Sprinkle half of the cheese evenly over the pan and lightly press to submerge into egg mixture. Distribute remaining half of cheese again over entire pan surface. Place the entire pan into the oven, on the center rack.

Step 7

Bake for 20 – 25 minutes (28 – 32 minutes for doubled recipe) or until center is firm when pressed lightly with finger. Surface should bounce back when pressed in center, if eggs are done. Surface should poof up and turn lightly golden in color.

Step 8

Cut pan into desired portions… be careful of hot handle on the pan. Serve with fresh fruit… Enjoy!!

Next Article: Connecticut Food Secrets Revealed

Written by Rachel Garber. Visit her on Instagram at @biggirlgottaeats

Do you have a favorite restaurant (like Luma on Park Avenue) that has come and gone? Are you curious about others experience? Local food Influencer Rachel Garber, the blogger behind @biggirlgottaeats, takes us on a stroll down memory (food) lane in Winter Park, FL.

Everyone has a favorite childhood restaurant, but is that place still around today? Sadly, my favorite spot that was always my go-to for birthday dinners, family occasions, and girl’s night outs during college break has just closed. Luma on Park Avenue, located in Downtown Winter Park, shut its doors this passed fall.

Luma was a high-end, American cuisine gem with a splash of jazz. With its white leather couches and dark dim lights, you could mistake yourself for being in a classy Miami club. I even walked passed Paul McCartney during dinner one time.

My first Steps down Memory (Food) Lane

As a middle schooler, this was the most fabulous place around that I could go to and feel like a young adult (not to mention walking distance from my childhood house). The atmosphere was electric, and the servers had contagious warming attitudes. 

Not only was Luma one of THE most poppin’ places on the Ave, but it was also one of the most delicious. My hands-down, favorite dish was the Pasta Bolognese. It was fettuccini pasta with finely chopped veal, marinated in a red tomato sauce & a hint of red wine. The garnish of parsley made the pasta dish picture perfect.

Now I know I said this spot was American-cuisine, so why is my favorite item the Italian dish? Funny you should ask. Growing up, I was one of those annoying, rebellious kids that never wanted to blend in. I also had this characteristic with food choices. The fact that everything on the menu was within the same food category, I looked for the one item that stood out. I was the boujiest, most intense food critic at the age of 11. I am pretty sure that is the only thing on their menu that I ordered starting at age 11 until 19. 

More than a Food Memory: An Elevated Experience

Luma’s unique presence on Park Avenue brought up the real estate around it. Having the establishment there made the area more appealing and honestly just made you feel chic walking by it. You could go from an average lost college student to feeling like a young professional about to model on the cover of Vogue. The outside avenue seating was almost impossible to reserve unless you called a week ahead, but the extra effort to do so was absolutely worth it.

Once I hit 21, a night out on the avenue became an annual girl’s event every Thanksgiving Break. Luma became the go-to spot once again. Their signature White Linen cocktail is so exceptional that customers began asking other restaurants on the Avenue if they could replicate the drink. The only thing I can compare it to is a crisp fall day, 72 degrees and not a cloud in the sky. The drink consists of Hendrick’s Gin, St. Germain elderflower liqueur, white cranberry juice, a dash of sour mix, and a sprig of mint. 

Walking in the Shadows of Luma: Prato and Luke’s Kitchen & Bar

Luma was so successful, the owners opened up two more spots with slightly different themes: Italian and Southern fare. Prato, the Italian sector, is also located on Park Avenue about 5 blocks down. The rustic farm-to-table venue quickly became just as popular the minute it opened.

The reputation of Luma paved the way to success for Prato. This quickly became a destination spot in Winter Park and people from outer Orlando would drive all the way to Winter Park just to try the one-of-a-kind Prato Meatballs. Not to mention their happy hour will make 4-6pm the happiest hours of your day.

Their third spot, Luke’s Kitchen & Bar, located just outside of Winter Park, has also become a destination spot. Locals know how unique Prato and Luma are, so why not venture outside of Winter Park for another remarkable meal with a change of scenery? 

The ghost of Luma lingers on that Park Avenue corner and I often ponder if any restaurant will ever fill the kitchen that once glowed. I actually hear locals and Winter Park visitors discussing where and when Luma may go to next, “I wonder if they’ll take Dexter’s old spot, or go into the empty place on that street..”.

These conversations are endless because Luma was a staple cuisine. Although Prato and Luke’s are incredible, I wonder if Luma will make its way back to Winter Park. I am grateful to have experienced the restaurant throughout my childhood. From family gatherings to graduation dinners to happy hour, Luma can never and will never be replaced.

Next Article: Connecticut Food Secrets Revealed

Written by Angela Pawlik. Visit her on Instagram at @a_ct_baker

Does the pandemic have you considering a new cookbook project? Or curious to learn about others’ journey to baking? Learn from a local food influencer like Angela Pawlik the blogger behind @a_ct_baker

Cookbook Project: How my Journey Baking Began

I am not a ‘pandemic baker’ in that I did not just start baking during isolation. I have been baking (and cooking) on my own since I was 8 or 9. The first thing I remember baking is brownies from scratch to earn my baking badge for – ironically enough – Brownies, (as in Girl Scouts).

As I recall, I quickly moved on to a honey yeast bread from a children’s book, Italian cookies with my grandmother’s supervision, and various other recipes from the cookbook my mom used in her high school home economics class.

Baking is something I have always done well. Sometime during my mid-twenties, I went from being ‘the girl who brought the beer’ to ‘the girl who brought the cake’ (or cookies, etc.). In my thirties I began entering local baking competitions at annual agricultural and fairs.

My passion lead me to Success

I took home a few blue ribbons at the local level, but never placed higher than second or third in the State Baking competition or the King Arthur competition. I was, however, subsequently and frequently asked to donate baked goods for community fundraisers and church events.

In August 2019, I won first place in The King Arthur competition by baking a perfect Cinnamon Star Bread and went on to take tenth place (out of 20 entries) at the state level the following October. It was the inability to compete during the pandemic combined with my sudden awareness of the King Arthur Flour Baker’s Companion that prompted me to begin baking with the purpose of completing every recipe in that tome and documenting it all on Instagram @a_ct_baker.

Lesson Learned: There are No Guarantees in Baking

Baking is an activity I find relaxing yet challenging at the same time. There are so many factors to consider. Even if you are following a recipe to the letter, there are no guarantees. Outdoor temps, indoor temps, humidity, aridity, whether your oven is electric, gas, convection, as well as the age and accuracy of the oven can all impact your recipes.

And, of course, enthusiasts of the Great British Baking Show know to not over-proof or under-cook if you want to avoid that raw middle or the dreaded ‘soggy bottom’. I think the reason King Arthur recipes are perfect for a competitive baker is because they are not just about the ingredients. These recipes are detailed. They require attention and precision.

Learning the hard way: The Beaten Biscuit

Yes, I have learned this the hard way. In the same way I make the sign of the cross over pizza gain before closing the oven door simply because my grandmother wrote that into her recipe, I would turn counterclockwise three times on one foot wearing tap shoes while waving my rolling pin in the air if King Arthur told me to. It might not be evident, but there is a reason for it. Do not question it.

Allow me to illustrate. My very first recipe of this project was the Beaten Biscuit. Why that recipe? I needed a starch to accompany dinner and thought, ‘Biscuits. Easy-peasy’. Forget that up to that day I had never successfully made a good scratch biscuit… or that my food processor had recently crapped-out and the recipe specifically says, “If you don’t have a food processor, it would probably be best if you didn’t try this recipe’. ‘Pfft. Silly, inconsequential details’, I thought, ‘I’ll just use my Martha’ (my nickname for my KitchenAid) ‘and it will be fine’. The result was most definitely not fine. What I ended up with was 2 dozen flat, rock hard discs that crumbled into tiny bits when I tried to slice them. They would not have even made good hockey pucks due to their fragility. Hashtag: Fail. I posted them anyway. Whether you are an experienced baker or a novice, you will have bad baking days and I think it is important to show that right along with the successes. 

My Cookbook Project

I am roughly 70 bakes into the 450 possible recipes contained in the Baker’s Companion. Most have gone swimmingly. I enjoy reading the comments and I appreciate the supportive foodie-bakers-cooks community I am now a part of. I am baking at a rate with which my family cannot keep up.

My daughter and her boyfriend have accused me of trying to fatten them up a la the witch from Hansel and Gretel. Friends and neighbors just happen to pop by more often – outside and at a safe social distance of course, and I have a freezer full of baked goods for ‘when company comes’.

There is something rewarding and joyful in surprising an appreciative friend or relative with something homemade from your kitchen. I treat my #CookbookProject like a job, but I do not think it could feel any less like work. 

Interested in connecting with Angela about her cookbook project, connect with her at:

Angela Pawlik

IG: @a_ct_baker

bakinginct@gmail.com

Next: Sweet Chili Ginger Chicken, an Easy and Delicious Party on your Plate

The Official Top 500 CRAVVE Influencers is compiled by CRAVVE app team, based on total contributions to the CRAVVE app community. The Top 500 CRAVVE Influencers list is published exclusively on www.poweredbyfoodies.com.

As of January 27, 2021

A Big thank you goes out to all the Cravve Influencers that contribute to the app and community!

RankCRAVVE InfluencersTotal Post
1dejenereats1738
2207foodie1110
3walkandeatandwalk672
4cravver_sf438
5luciaeats 410
6rachiefoodie394
7curethecrave348
8el perro hambre321
9_forkitover_312
10food_flatterer309
11thatnewyorkblondeeats309
12biteswithlucy255
13instaeatseattle254
14confessions.of.a.foodfreak253
15euginoms248
16lovedlocally_northshorefoodie246
17aznfoodiee224
18yeeatzz212
19tietastesnyc212
20newyorkpig209
21foodaholic_lu203
22ology_studyof196
23the_redhead_foodie194
24meeshieeats185
25eatmoreholefood181
26inc.edibles180
27loveydoveyeats177
28keekseatsfoods176
29tretre175
30state48foodies175
31cravver_ling171
328here8there167
33doc_brown17146
34foodforfoodbabies133
35foodsofkev 131
36araya.worldz129
37Alison W.127
38tampafoodmom125
39206foodiegirl123
40eatinwithbri123
41foodierooneys119
42allfoodlover119
43hungryhoustons117
44thatpizzadough115
45insatiably epicurious114
46foodjourneybynap114
47esbfood113
48journeyaroundtheplate106
49foodwtina103
50mylastbiteof_96
51omnomnomnom95
52secondbreakfastfortwo95
53michesmunchies92
54detroiteatsntreats89
55sweetbabyjesse88
56goodeatswithjenn87
57eatingoodnyc86
58hercreolediary85
59city_girl_eats85
60entirelyanything84
61vanessajwu83
62nw_expedition83
63michmallow81
64tea_reese79
65okie_foodie76
66dineinaflash76
67jmfoodtography75
68veginthechi74
69barberica_eats74
70cammie73
71eeunice73
72shapribeeating73
73jesthefoodie71
74tokidokieats69
75eataholic_diary69
76forkandpath68
77whatschriseating68
78glutengossip66
79just.a.cooking.mom65
80scott_y65
81lexfoodguide64
82boba._.addict64
83ct_foodie_dude62
84kelscig.eats61
85food_haeunter61
86chelseyg60
87sophiemg58
88_thehungrymillennial_57
89brennalow57
90bossblue.eats55
91foodsheikh54
92erin.eats.boston54
93allfoodwelcomed53
94the_foodie_eyebrow53
95letsunnyeat😋53
96master_chef52
97skfooodiee52
98dlrieats52
99_breakfastatgucci52
100mikioooo52
101food people possibilities51
102nomswithamy_51
103karbdashiansss51
104deliciousexcursions50
105sipsandseafood50
106li_geats50
107flofoodfinds50
108beckybecksworld50
109foodieguava49
110cravve_shop47
111let’s.eat.li47
112diningduohawaii47
113andrea.eats.food46
114pandafoodadventures46
115koreankitkat_kravings46
116societyeats46
117thetastytriooo45
118mooseeatstheworld44
119phuoody43
120food.exotica43
121norahsfoodie43
122shells_h42
123southernfoodjunkie42
124della_della_0142
125food_of_ct41
126gs_paina_time41
127foodcso41
128seattle.light40
129lettucemeatandeat39
130Andrea R38
131hungrylizzy38
132jeyang.foodfunadventures38
133crownbrown38
134chef.chelle37
135food.with.a.blog37
136mainelyeating37
137putaforkinit_35
138nomphilly35
139foodfanaticfreak35
140sammiekween35
141diaryoffoodies34
142girlswholiketoeat34
143southerngentlemanfoodie34
144tinygirlbigfork34
145kerryt10434
146lovetoeat34
147ivanavilaphotography33
148guoingcrazy4food32
149cynlovesfood32
150bitethisboston31
151food.m_issions31
152feastytravels31
153throwdowndetroit31
154mt.eatz31
155juliaeats31
156onofoodieadventures30
157lifteattravelrepeat30
158foodjourneyhi30
159kylienoble30
160chubby_soup_dumpling30
161eatwithambs30
162angiehelvey_eats29
163hangrybear29
164eatingwitheater29
165casaieats29
166finediningactuary29
167mhoobs29
16830daysoftakeout29
169drfoodieatl29
170arnieats28
171julialovespasta28
172choppysrecipes28
173tjsingh27
174spoiled.hungry.bunny27
175myfoodjourney27
176thefashionfoodienista27
177chefbilly27
178kracked_plate27
179ashleeeeyyyy27
180girleatsfoood26
181foodie.envy26
182foodiethingswithbianca26
183sandistinykitchen26
184blackbarbie_2226
185chowcitygourmet26
186kusinanne26
187livlovestoeat25
188joodie_the_foodie25
189adventurous__erin25
190tastewithsarah25
191tidbits_ofus25
192thatfoodiebetch25
193kates_escapades25
194azteacherfoodie25
195vintage_foodie25
196madisonfoodiefinds24
197muddj8924
198kb.be.cookin24
199wontonfoods24
20023
201annafolz23
202food&travel23
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Next Article: Connecticut Food Secrets Revealed

Written by Myriam Bernal. Visit her on Instagram at @mygleehub

Are you looking for a quick, easy and delicious recipe to try? Or curious what the Sweet Chili Ginger Chicken is all about? Learn from a local food influencer like Myriam Bernal the blogger behind @mygleehub

The new year has started, and the routine is settling in. This could mean returning physically to our regular activities or squeezing each member of the family in a home corner to attend a Zoom class or have a conference call. Life gets busy and it is challenging to find moments to slow down.

As a full-time working mom and homemaker, every evening I try to reclaim an hour to reunite my family over dinner. This is the time to reconnect, talk about our day, laugh and make family memories.

Create Family Memories with an Easy, Fast & Delicious Recipes

It has been my goal to come up with recipes that are fast and easy but also delicious for my family to share around the table. This is the food that hopefully someday my kids will crave when they are gone, and the flavors that will bring them back home excited to visit.

Growing up, I was not much around the kitchen. I just knew a few cooking basics when I got married. It was not until my husband and I moved abroad to Los Angeles as newlyweds, that I found myself in my own tiny kitchen. Being a student, I did not have much time to cook and the budget was tight. Additionally, our little university apartment kitchen came without a stove, which we solved buying a countertop 2 burner hot plate for 20 bucks… a bargain! 

Find your Kitchen Passion and Build your Recipe Repitoire

Fast forward 20 years and here we are. Life took its course and this wonderful country adopted us and became home. We grew our roots and with time became a family of 4. Slowly, I also started finding my way in the kitchen. I developed a deep love for cooking books, especially those with pretty and colorful pictures. I started exploring new ingredients.

My recipe repertoire started growing and changing with time, but still I was always on the hunt for easy, fast and tasty dinner options. Restaurant escapades, cooking shows and friends from all over the world, kept adding new flavors to my book. Lalaland is a rainbow of colors, rhythms and flavors. However, with routine, a challenge has always been to keep the recipes varied and not getting stuck preparing the same things.

Important Tip: Keep Simple and Versatile Ingredients

When it comes to a quick weekday family dinner, simple and versatile ingredients are always the best. Since those years of student’s budget and cooking in a hot plate, chicken has always been on my list. Some might find it boring, but with the right ingredients and spices, chicken can be a party in your plate! 

Sweet Chili Ginger Chicken: The Recipe Inspiration

This recipe is a big family favorite. It came to me years ago, when my cousin Luis came to visit from Australia. Single and a student overseas as well, he had learned some kitchen tricks of his own. At the end of his short visit, Luis asked gracefully if he could make dinner. What a treat for us!

As we shopped together, I noticed two ingredients that I was not familiar with. Ginger, I had not used much; but the real discovery was Sweet Chili Sauce. I had never heard of it! That evening Luis prepared a delicious dinner in a blink of an eye. There were no ingredient measurements or a written recipe. I just watched him and mentally took note as we shared a beer. Since then, when I make this recipe, I simply eyeball and adjust the flavors to my liking, and it always hits the spot!

My Secret Fresh Flavors with a Kick

This chicken dish is an explosion of flavor. The ginger and cilantro make it fresh to the palate, and it has a kick to it without being spicy. My older son has loved this dish since that first day we tried it when he was 2 years old. As he was growing up, he would simply call it “chicken, peppers and rice”. 

We have informally kept the name, and when I announce there is “chicken, peppers and rice” for dinner, there is always excitement in response. There is nothing more gratifying than cooking something you know your loved ones are going to enjoy. And what a bonus if it’s an easy recipe!

I hope you try it and like it as much as we do. I have cooked this dish for many family members and friends. Once they try it in our home, they never leave without asking for the recipe. 


Sweet Chili Ginger Chicken Recipe

Ingredients

(4 people)

3-4 chicken breasts

2 red Bell Peppers

1 white or yellow onion

½ cup chopped cilantro

1 tablespoon finely chopped or grated fresh ginger

½ cup Sweet Chili Sauce

Garlic Salt 

Pepper

Cube the chicken breasts in even bite size pieces. Season with garlic salt and pepper. Add oil of preference to a wok or pan and set the stove to high heat. When sizzling hot, cook the chicken until golden brown but not totally cooked through. Remove chicken from the pan. Add 1-2 tablespoons of oil. Julienne (cut in long thin strips) the onion and the red bell peppers, add to the pan and cook until smooth. Add chicken and its juices back to the pan with the vegetables and cook together for a couple more minutes until the chicken is cooked. Add sweet chili sauce and chopped ginger. Mix and let cook for a minute. Add the chopped cilantro to the pan and mix.

Serve over rice with additional cilantro as garnish.

Next Article: Connecticut Food Secrets Revealed

Written by Samantha B. Visit the Wisconsin Cheese Queen on Instagram at @wisconsincheeseplease

Are you looking for a local Milwaukee Cheese to try? Or curious what Deep Fried Cheese Curds are all about? Learn from a local food influencer like Milwaukee’s Samantha B. the blogger behind @wisconsincheeseplease

Every city has amazing local restaurants with secret food and menu items that only locals know about. In this blog post, you’ll learn more about Milwaukee’s Deep Fried Cheese Curd’s with a special feature on the award winning Lakefront Brewery.

Milwaukee Food Secrets: Deep Fried Cheese Curds

If you are from the Midwest – Wisconsin especially – you know how important cheese is to “the locals.” It’s simply a way of life for folks out here. Many restaurants in Wisconsin serve up deep fried cheese curds. What are those, you ask? Cheese curds are chunks of cheese that are breaded or battered, melty, and served with a side of decadent dipping sauce. 

Award Winning Cheese Curds: Lakefront Brewery

One spot in the Milwaukee area that is especially known for its cheese curds is Lakefront Brewery. Lakefront has been in business since 1987 and they have brewed thousands of beers since… as well as created one of best cheese curds in the area. 

Lakefront has won the Shepard’s Express “Best of Milwaukee” award for “Best Fried Cheese Curds” FIVE years in a row. Eating them is like having a cheese party in your mouth. The curds are fried to perfection in batter made with Lakefront’s own beer and served with a side of homemade garlic ranch sauce. Recently, Lakefront has started presenting a “Curd of the Week” which has included different flavored curds such as: Pesto, Apple Crisp, Bourbon BBQ and Sour Cream & Onion – just to name a few.

Where to try it…The Curd Wagon vs. Beer Hall

Lakefront also has their own “Curd Wagon” which is a food truck that travels around the area serving up fried cheese and other items such as chicken strips, tacos and sliders. The Curd Wagon is used at several local events and sometimes just sits in a parking lot of a local beer store. I’ve had curds from both the wagon and the Beer Hall and you won’t go wrong with either option. 

Inside of the Beer Hall, you’re able to order other items that Lakefront is known for – giant pretzels, salads, mac & cheese, sausage flights, chicken wings, French fries and of course … craft beer. If you’re interested in learning more about Lakefront’s beers, their brewery tours are given on a regular basis and will definitely add more excitement to your visit. Believe it or not, the tours are top rated too! The brewery tour has won the Shepard’s Express “Best of Milwaukee” award for TEN years in a row. 

More than just a deep fried cheese curd – but a unique experience

If you’re wondering how they’ve pulled that off, I can tell you that it’s because of the energy that goes into the tour. The tour guides have so much knowledge on the beer creation process, ingredients that go into the beer and the different flavor profiles of each one. They engage the customers and entertain them with lots of facts and jokes throughout the experience.  At the end of the tour, you will receive four different beer samples as well as a souvenir glass. If you choose to go on the “technical tour,” you get beer & snack pairings during your visit. You’ll also receive a coupon for a free beer at one of many local establishments. That’s a heck of a lot to get out of a beer tour!

Virtual Tour Options

In case you’re not comfortable going inside, you’re able to take a virtual tour of their establishment through their website. You can navigate through the different rooms – the beer hall, the tasting room, the fermenting room, the tour room, the labeling room and even the outdoor patio area – all within the luxury of your own home. 

Where to experience it

Lakefront Brewery is located right on the Milwaukee River. If you are ever in the area and are looking for somewhere to really give you a good feel of the Milwaukee culture – Lakefront should be your top choice. Sit alongside the water, drink some craft beer and eat some of the best cheese that Wisconsin has to offer. You won’t be disappointed.

Next Article: Connecticut Food Secrets Revealed

Written by Allison C.. Visit her on Instagram at @food_of_ct

Are you looking for new Connecticut food to try? Or curious what New Haven Style Pizza is all about? Learn from a local food influencer like Connecticut’s Allison C. the blogger behind @food_of_ct.

Every city has amazing local restaurants with secret food and menu items that only locals know about. In this blog post, you’ll learn more about Connecticut’s New Haven Style Pizza including Pepe’s, Modern, and Sally’s “Apizza” as well as a few other honorable mentions.

Connecticut Food Secrets Revealed: New Haven Style Pizza

If you’re local to Connecticut, you know that “apizza” and pizza are two very different things. Pronounced “ah-beets”, the style was created in New Haven by the legendary Frank Pepe Pizzeria Napoletana. For it to be considered an apizza, some necessary characteristics are that the crust must be thin, chewy, and charred.

The Great Apizza Debate

The ideal level of char is often a subject of debate, as some are quick to deem any blackness on the crust as a sign that it is burnt. Every establishment that serves apizza in Connecticut is truly unique. They all have different ratios of sauce to cheese, levels of char, and specialties on the menu.

Connecticut Food: 3 Must-Try Destinations for Apizza

In New Haven, there are three restaurants that serve as the benchmark for all other apizzas. They are Pepe’s, Modern, and Sally’s, and most people in Connecticut are fiercely loyal to one of them.

Wooster Square, the Little Italy of New Haven, is home to Pepe’s and Sally’s. In 1925, Frank Pepe opened his pizzeria, and in 2021, there are twelve Pepe’s locations across Connecticut, Massachusetts, Rhode Island, and New York. Meanwhile, Modern is located on State Street a short drive away. In a pre-COVID world, you would often see long lines of people waiting to get their hands on some famous apizza. Currently, the restaurants are only offering takeout, but in the parking lots or on Wooster Street you will find multiple people eating in their cars or having a small tailgate. The menus here are simple, as each place only offers pizza and salad. With the volume of their businesses, it would be difficult to have a more extensive menu, but everyone that comes only has apizza on their mind anyway.

Apizza Specialties to Try

Each of the pizzerias has a specialty that sets their apizza apart from one another. At Pepe’s, you will find their specialties to be a white clam, or in the summertime, a fresh tomato apizza. It is also not uncommon for the chefs at Pepe’s to cut the apizzas into uneven rectangular pieces.

This image has an empty alt attribute; its file name is Frank-Pepe-Pizzeria-Napoletana.jpg
Frank Pepe Pizzeria – @food_of_ct

Meanwhile, the specialty apizza at Modern is called the “Italian Bomb”, which is topped with bacon, sausage, pepperoni, mushrooms, onions, peppers, and garlic.

Modern’s Apizza – @food_of_ct

At Sally’s, the two specialties are their tomato sauce and white potato apizzas. The white potato apizza should not be confused with mashed potatoes, as this apizza is topped with thinly sliced potatoes and rosemary. To stay consistent and appeal to the majority of palates, we included pictures of a regular mozzarella cheese apizza from each restaurant.

Sally’s Apizza – @food_of_ct

Apizza Honorable Mentions

Though Pepe’s, Modern, and Sally’s are the most well-known, some honorable mentions for New Haven-style apizza are BAR and Ernie’s, also in New Haven, Zuppardi’s, located in West Haven, and Roseland, located in Derby. There are so many other fantastic places for apizza in Connecticut that are on our list to try!

Want to dive deeper, join a Facebook Group

On Facebook, there are two popular groups called “Pizzaholics” and “All About New Haven Style A’pizza (Ah-beetz)™”, where members will post a picture of their pizza to spark a discussion, or ask for pizza suggestions in a specific area.

Members of the group are located all across the country, but the majority of group discussions are often centered around Connecticut apizza. The admins of the “All About New Haven Style A’pizza (Ah-beetz)™” group are referred to as The Pizza Gavones, and they post video reviews of apizza from around Connecticut. They rate each apizza out of 10, similar to Dave Portnoy, the founder of Barstool Sports. Portnoy himself has brought nationwide attention to the New Haven pizzerias, as well as many others in Connecticut, through his “One Bite” reviews.

When a celebrity is in the area, you will often hear that they have been spotted grabbing a slice of apizza. It is truly inspiring to see the effect that New Haven apizza has had in and beyond Connecticut. If you have the opportunity to visit Connecticut, make sure to plan a visit to New Haven for some authentic apizza!

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