All entries by this author

Pie Crust: A Delicious Art and Science

Nov 15th, 2017 | By | Category: show tips

Making pies is a delicious art and science that begins with the crust. Pastry Chef, William Ankeney, from Tiny Pies in Austin, Texas shares his top tips for a fine and flaky pie crust.



Tiny Pies Offer Big Flavor and Fun (podcast)

Nov 15th, 2017 | By | Category: Featured Articles

Get ready to see more pies due to the holidays than you will any other time of year. Unless, you’re Amanda Bates, co-founder of Tiny Pies in Austin, TX.



Big Hearts and Busy Hands Make Tiny Pies

Nov 15th, 2017 | By | Category: guest bio

Tiny Pies is a family owned and operated business in Austin, Texas, and is the brainchild of the mother-daughter team of Kit Seay and Amanda Bates.



Fall Vegetable Pot Pie from Tiny Pies

Nov 15th, 2017 | By | Category: blog

Fall brings an abundance of hearty vegetables that demand to be made into a comforting and savory dish. And nothing showcases them better than a pot pie.



Etiquette Videos for the Holidays

Nov 10th, 2017 | By | Category: show tips

The holidays are when we’re invited to more social gatherings, which can cause anxiety to run high. These etiquette videos will help you have a good time.



Setting a Formal Table a la Emily Post

Nov 10th, 2017 | By | Category: blog

As we are on the threshold of the holiday season, we thought you might like guidance from the Emily Post Institute on setting a formal table.



Meet Peggy Post, Arbiter of Etiquette

Nov 10th, 2017 | By | Category: guest bio, the show

Peggy Post, Emily Post’s great-granddaughter-in-law, is a director of The Emily Post Institute and the author of more than a dozen etiquette books.



Invoking Emily Post (podcast)

Nov 10th, 2017 | By | Category: Featured Articles, podcast, the show

“Etiquette isn’t about being snooty or mean-spirited,” came Peggy Post’s reply when I asked her what etiquette is not.



Poblano Feta Dip Recipe from Chef Josef Centeno

Nov 3rd, 2017 | By | Category: blog

This creamy dip of roasted poblano chiles and feta cheese from Chef Josef Centeno is loosely based on kopanisti, a cheese made on the island of Mykonos.



Josef Centeno Ushering in a New food Renaissance in LA

Nov 3rd, 2017 | By | Category: guest bio

Josef Centeno, chef-owner of five downtown LA restaurants. He has been called “a prime mover behind what we’ve come to think of as Los Angeles cuisine”.

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