History of red beans and rice Traditionally red beans and rice were served on Mondays in Creole homes. Why? It was a great way to use up the pork bones from Sunday dinner. The bones, beans, vegetables, and spices would be simmered slowly in a big pot and then served over rice for a hearty meal after a long day of work. No one knows for sure who served it first, but it is an example of all the cultures of a place combined in a single dish. You will find similar bean and rice dishes in Latin, Caribbean, and African cuisines. Most likely, the dish came from refugees and immigrants recreating a traditional dish of their homeland using local...
Meet Isabel, the found of My French Recipe. This small batch food mix company is bringing classic French dishes to your home kitchen without the fuss of an overly complicated recipe.
The Brittany region of France is known for their sea salt caramels. These La Maison d'Armorine salted butter caramels will introduce you to the little taste of heaven you've been missing.
Duck fat is a classic French ingredient and you will love the depth of flavor it brings to all your dishes. These 7 recipes are the perfect place to start with your Rougie duck fat from the Taste of Paris B.I.T.E. Box.
L'Epicurean lavender confit is a delicate taste of French cuisine. Made with the highest standards and ready to elevate your next cheese board or dinner. Meet the makers & find recipes to keep you inspired.
