The Culinary Life https://www.theculinarylife.com Get fearless in the kitchen with Stephanie Stiavetti Wed, 19 Aug 2015 15:00:52 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.4 Korean Kimchi Pancake Recipe https://www.theculinarylife.com/2015/korean-kimchi-pancake-recipe/ https://www.theculinarylife.com/2015/korean-kimchi-pancake-recipe/#respond Wed, 19 Aug 2015 15:00:52 +0000 https://www.theculinarylife.com/?p=16331 One day I told Eun-ji I wanted to learn how to make kimchi pancakes, so we sat down with all the ingredients and she showed me how to go about it. She also told me a story about how her mom, Kwon-Hee, used to make kimchi pancakes for her, and how they always made them on rainy days because the pancake frying in the oil sounds like heavy rainfall on the ground. How I'm sharing her recipe with you. It's so incredibly simple and only takes about 10 minutes to prepare.

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Korean Kimchi Pancake Recipe on https://www.theculinarylife.com

– This Korean kimchi pancake recipe is my new favorite breakfast. –

A few weeks ago I shared about something totally new for me – how to ferment kimchi, which became a staple in our home once my roommate Eun-ji moved in. Eun-ji grew up in Korea and makes all sorts of interesting things with kimchi: soups, snacks, and my personal favorite, savory kimchi pancakes. It took me a few weeks to get used to having kimchi on the menu around the clock, but it finally grew on me and now I can’t imagine life without it…. especially her kimchi pancake.

On lazy weekends while we lay around in our pajamas, Eun-ji sometimes makes kimchi pancakes for breakfast. They’re also an easy side dish for dinner, and a perfect late night snack when we wander in at 1am with a serious case of the munchies. Over time I became crazy addicted to Eun-ji’s super simple kimchi pancake recipe, with its crispy edges, spicy heat, crunchy cabbage, and savory garlic flavor. It’s the perfect example of quick and easy comfort food. ... Read the rest of Korean Kimchi Pancake Recipe on The Culinary Life.


Permalink | Posted in Breakfast Recipes, Recipes, Savory, Soup, Salads, Sides, Vegan and Vegetarian on Aug/Wed/2015
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Epic Summer Peach Cake: Peach Blueberry Upside Down Cake Recipe https://www.theculinarylife.com/2015/peach-cake-blueberry-upside-down-cake-recipe/ https://www.theculinarylife.com/2015/peach-cake-blueberry-upside-down-cake-recipe/#comments Wed, 05 Aug 2015 15:00:59 +0000 https://www.theculinarylife.com/?p=16401 This upside-down peach cake recipe has been my summer go-to dessert when the peaches are ripe and the blueberries are plentiful. Every summer I go nuts at the market with all the fresh fruit, so before I end up with a ton of bruised and overripe fruit I throw together this simple, versatile upside-down cake. We love it for dessert on a weeknight, but it's also an impressive summer cake for picnics and barbecues.

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Peach Blueberry Upside Down Cake Recipe on https://www.theculinarylife.comJulie’s on a roll this summer with her epic fruit desserts (just check out her fresh strawberry pie recipe). Her next dish, is an upside-down peach cake with blueberries, it will be your new favorite cake for summer celebrations – or just a gorgeous weekend treat.

This peach upside-down cake recipe has been my summer go-to dessert when the peaches are ripe and the blueberries are plentiful.  Every summer I go nuts at the market with all the fresh fruit, so before I end up with a ton of bruised and overripe fruit I throw together this simple, versatile upside-down cake. We love it for dessert on a weeknight, but it’s also an impressive summer cake for picnics and barbecues – a lot like this blackberry pie with spiced rum and sour cream custard, or our fresh strawberry-peach cobbler. ... Read the rest of Epic Summer Peach Cake: Peach Blueberry Upside Down Cake Recipe on The Culinary Life.


Permalink | Posted in Baking and Sweets, Gluten Free, Recipes on Aug/Wed/2015
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© Julie Dreyfoos for The Culinary Life, 2015.

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Making Kimchi: How Long to Ferment Kimchi https://www.theculinarylife.com/2015/making-kimchi-how-long-to-ferment-kimchi/ https://www.theculinarylife.com/2015/making-kimchi-how-long-to-ferment-kimchi/#comments Sun, 26 Jul 2015 23:28:06 +0000 https://www.theculinarylife.com/?p=16373 A short story about how I came to love kimchi, and finally learned how to ferment it myself so that when I move out of my apartment, I won't have to call my Korean roommate once a week to ask her how to make it. It got to the point that I was really, really digging this kimchi stuff. I was eating it plain, mixed into eggs, and in my very favorite Korean recipe ever, the kimchi pancake. This week marked a milestone: for the first time, I bought my own jar of kimchi. I brought it home and sat there staring at the jar, with the lid bulging from the pressure inside. Honestly, I was a little concerned about opening it. I poked at the jar until Eun-ji came home, because I had no idea what to do with it.

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Making Kimchi: How Long to Ferment Kimchi on https://www.theculinarylife.com

Five years ago I never thought I’d be asking myself how long to ferment kimchi. I consider myself an adventurous eater, but Korean food was something I’d never connected with. Kimchi in particular was tough for me, as it carried a bunch of flavors and smells I wasn’t used to. I generally limited my cabbage intake to either my Russian beef and cabbage stew, or the occasional stuffed cabbage roll.

It didn’t matter that several dieticians and naturopaths had recommended I eat kimchi – aka, fermented cabbage – regulary to help with some digestion problems I have. Kimchi is fermented, which provides all sorts of probiotic goodness to your gut and can help when you have low stomach acid or suffer from indigestion.

As a professional foodie at large, I don’t consider myself a picky eater. In fact, picky eaters drive me nuts – so I doubly hate it when I realize that I’m avoid an entire swath of the culinary world. Over the years I’d tried to expose myself to more Korean foods, and while I was getting used to them, I still wasn’t enjoying them.

Then a new roommate moved into my apartment, a smart, funny Korean girl named Eun-ji. Which means fermented cabbage became a part of my everyday life. ... Read the rest of Making Kimchi: How Long to Ferment Kimchi on The Culinary Life.


Permalink | Posted in Gluten Free, Recipes, Savory, Soup, Salads, Sides, Vegan and Vegetarian on Jul/Sun/2015
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Bellini Peach Jam Recipe with Champagne https://www.theculinarylife.com/2015/bellini-peach-jam-recipe-champagne/ https://www.theculinarylife.com/2015/bellini-peach-jam-recipe-champagne/#comments Wed, 15 Jul 2015 15:00:28 +0000 http://www.theculinarylife.com/?p=14793 Over the weekend I wanted a nice, summery drink that tasted like sunshine, and with so many peaches in my kitchen, they were the perfect candidate for drink-making. And my dream cocktail must contain bubbles. So I thought, how about a Bellini? After sipping my drink for a few minutes while staring out into the cityscape, it occurred to me that I could easily turn this little concoction into the perfect peach jam recipe. And that's just what I did.

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Bellini Jam on https://www.theculinarylife.com

– My peach jam recipe just got a whole lot more awesome with a little added champagne. – 

Hallelujah, it’s PEACH SEASON! This is hands-down my favorite time of year for produce, that period between June and August where peaches are just bursting with color and flavor. When I go to the farmer’s market, I can smell them halfway down the aisle. Between the strawberries I’m grabbing for making strawberry-cranberry jam, my little basket it pretty full every week.

Over the weekend I wanted a nice, summery drink that tasted like sunshine, and with so many peaches in my kitchen, they were the perfect candidate for drink-making. And my dream cocktail must contain bubbles. So I thought, how about a Bellini?

After sipping my Bellini for a few minutes while staring out into the cityscape, it occurred to me that I could easily turn this little concoction into the perfect peach jam recipe. And that’s just what I did. On those mornings when you don’t fancy a drink at 9 a.m., a swath of these preserves spread across a bagel or buttered baguette is the next best thing.

This wonderfully refreshing Bellini peach preserves recipe combines the sweetness of peaches with the giggly swagger of champagne. (Don’t worry, a lot of the alcohol cooks off.) When high temperatures and a wave of humidity come knocking, can you think of a better way to perk yourself up than with summer fruit and a touch of booze? Like a fresh Bellini during a weekend brunch, these preserves smooth out the creases in life—only with no hangover.

Happy summer jam-making! (< julia>A little champagne for the jam, a little for me… < /julia>)

And in case you weren’t in the know, a dab or fruit jam goes really well on top of real, homemade mac & cheese, to cut through the richness and add a level of refreshment that might surprise you. Don’t believe me? Try it yourself! ... Read the rest of Bellini Peach Jam Recipe with Champagne on The Culinary Life.


Permalink | Posted in Baking and Sweets, Breakfast Recipes, Recipes on Jul/Wed/2015
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Ethel’s Easy, Fresh Strawberry Pie Recipe https://www.theculinarylife.com/2015/ethels-easy-fresh-strawberry-pie-recipe/ https://www.theculinarylife.com/2015/ethels-easy-fresh-strawberry-pie-recipe/#respond Wed, 08 Jul 2015 15:00:44 +0000 https://www.theculinarylife.com/?p=16272 This week's super easy, super fresh recipe comes from our own Julie Dreyfoos, production manager for Fearless Fresh and The Culinary Life. "This fresh strawberry pie recipe is made with the sweet strawberries of summer inside a buttery pie crust. The recipe was passed down to me by a very special woman with a heart of gold, who adopted my family as her own when I was a toddler growing up in Ohio. Ethel taught me the basics of cooking and I spent many days with her in the kitchen rolling out sugar cookies, baking pies, canning pickles and everything else from the garden."

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Ethel's Fresh Strawberry Pie Recipe on https://www.theculinarylife.com

This week’s super easy, super fresh recipe comes from our own Julie Dreyfoos, production manager for Fearless Fresh and The Culinary Life. I’ve been trying to coax Julie into the limelight for a while now, and I’m excited that she’s decided to step out from behind the curtain and share a little bit of her childhood through a story about strawberry pie. (If you’re in a super pie mood, also check out my Spiced Summer Blackberry Pie and Nectarine Bavarian Pie.)

This fresh strawberry pie recipe is made with the sweet strawberries of summer inside a buttery pie crust. The recipe was passed down to me by a very special woman with a heart of gold, who adopted my family as her own when I was a toddler growing up in Ohio. Ethel taught me the basics of cooking and I spent many days with her in the kitchen rolling out sugar cookies, baking pies, canning pickles and everything else from the garden.

During hunting season, Ethel’s husband Eddie brought home venison, quail, and pheasant, and in the summer brought in enough fish that we could eat perch and catfish all through the winter. Her freezers were always full, and her cellar shelves always brimmed with jars of the summer’s bounty.

One of my favorite things Ethel made was her fresh strawberry pie recipe. It was my ‘birthday cake” for many years, and she would always make two strawberry pies, because she knew I would eat a whole pie by myself and would not want to share even a bite. ... Read the rest of Ethel’s Easy, Fresh Strawberry Pie Recipe on The Culinary Life.


Permalink | Posted in Baking and Sweets, Recipes on Jul/Wed/2015
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Fearless Fresh: It’s FINALLY Here!! https://www.theculinarylife.com/2015/fearless-fresh-its-finally-here/ https://www.theculinarylife.com/2015/fearless-fresh-its-finally-here/#respond Tue, 30 Jun 2015 17:00:43 +0000 https://www.theculinarylife.com/?p=16052 Oh my GOSH! I am so excited and I can barely contain myself. I’ve mentioned before that I’ve had a big project under way, one that would totally redefine what I do in this newsletter and on the website. And it’s finally done! ​Before I ramble on for paragraphs about how elated I am to push this baby out into the world, here she is: The new FearlessFresh.com is ready! Click here to tweet and help spread the word! The new Fearless Fresh website is for people who want to get serious about cooking. It’s where I share friendly­-fierce guidance with steps and inspiration to sharpen your skills, ...

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Fearless Fresh Color Logo http://www.fearlessfresh.com

Oh my GOSH! I am so excited and I can barely contain myself. I’ve mentioned before that I’ve had a big project under way, one that would totally redefine what I do in this newsletter and on the website. And it’s finally done!

​Before I ramble on for paragraphs about how elated I am to push this baby out into the world, here she is:

The new FearlessFresh.com is ready!

Click here to tweet and help spread the word!

The new Fearless Fresh website is for people who want to get serious about cooking. It’s where I share friendly­-fierce guidance with steps and inspiration to sharpen your skills, so we can tame and reclaim the kitchen as your happy place. And I am so, so happy to share it with you.

Ok, now that I’ve gotten that off my chest, I want to explain a little about what you’ll find on FearlessFresh.com:

I’ll be adding new content to Fearless Fresh every week – actionable, purpose-driven advice designed to make your cooking life not only easier, but totally awesome.

I have one passionate purpose: to turn you into a cooking ninja. By the time I get through with you, you’ll be a total badass in the kitchen.

Here’s what you can expect to see next:

  • The Ninja Cooking Support Group on Facebook will become the primary center of support, where I and a handful of professional chefs offer free advice and coaching to home cooks. Be sure to check it out!
  • Soon, TheCulinaryLife will also be re-branded to match Fearless Fresh. The two sites will remain separate for the time being, but will have a similar look and feel.
  • All social media channels are also rebranded to match the new Fearless Fresh design. Check out Twitter and Facebook.
  • This fall I’m releasing a new digital ebook, totally free, that will change the way you think about dinner. So keep an eye out for that! Make sure you’re on the mailing list so you can be the first to get a copy.

​I’d like to take a second to acknowledge the amazing team of people who were instrumental in building the new Fearless Fresh site. Kathleen Shannon, Tara Street, and Liz Johnson of Braid Creative designed the spot-on branding and visual identity, and Lisa Butler of Elembee turned their vision into a gorgeously designed and developed website. Jeff and Joy Miller of Five Js Design handled many of the flourishes and creative assets you’ll see popping up in ebooks, accompaniments, and social media. Julie Dreyfoos, our fearless production manager, kept the backend tethered together and helped me stay [semi-] sane when I thought this project might consume me.

Every single person on this team did an incredible job and it shows in the finished product. If you’re looking for design or branding help, I highly recommend you check out their services, linked above.

And a million thanks to you, yes YOU, the person reading this right now, for being here to experience this right along side me. You’re the whole reason I’m doing this.

To-Do this Week: Check out the new FearlessFresh.com! Then leave a comment and let me know what you think. Your opinion really does mean the world to me. If you see any bugs, please let me know about those, too.


Permalink | Posted in Miscellaneous on Jun/Tue/2015
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The Dark Knight Cake (Triple Chocolate Layer Cake) https://www.theculinarylife.com/2015/dark-knight-triple-chocolate-layer-cake/ https://www.theculinarylife.com/2015/dark-knight-triple-chocolate-layer-cake/#comments Wed, 27 May 2015 18:00:16 +0000 https://www.theculinarylife.com/?p=15787 I love cake, but I have a serious aversion to bad cake. What do I mean by bad cake? Too-sweet cake. Too-dry cake. Boring cake. Uninspired cake. Cake that tastes like it’s made from a cake mix, or cake that has a texture resembling a used sponge from a college cafeteria dish pit. Some people believe that any and all cake is good, just for the sheer fact that it’s cake. I’m not like that. For me, bad cake is the worst form of baking heresy. And there are a lot of bad cakes out there. I’m always tinkering with recipes, trying to ...

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The Dark Knight Cake (Triple Chocolate Layer Cake) on https://www.theculinarylife.com

I love cake, but I have a serious aversion to bad cake. What do I mean by bad cake? Too-sweet cake. Too-dry cake. Boring cake. Uninspired cake. Cake that tastes like it’s made from a cake mix, or cake that has a texture resembling a used sponge from a college cafeteria dish pit.

Some people believe that any and all cake is good, just for the sheer fact that it’s cake. I’m not like that. For me, bad cake is the worst form of baking heresy. And there are a lot of bad cakes out there.

I’m always tinkering with recipes, trying to make them more interesting. More… compelling. Sometimes that involves reducing the amount of sugar, changing up the type of fat used, experimenting with different kinds of flours, or adding other ingredients that the average person might not think to put in a cake. This cake is a great example of that line of thinking.

I’ve dubbed this decadently rich, moist cake The Dark Knight Cake. It’s a tall, glowering tower of chocolate intensity – the emo Christian Bale of baking. A generous blast of dark roast coffee and a touch of milk makes for a gently bitter tone, while a hint of cayenne adds mystique without turning up the heat.

I’ve also added dates for extra tenderness – you might think it’s weird, but trust me and try it. It’s nearly impossible to ruin this cake unless you A) seriously over bake it, or B) overmix it within an inch of its life. Don’t go crazy with the baking and mixing, and you’ll be sure to have a masterful dessert on your hands when all is said and done.

This dish calls for one recipe each of chocolate ganache and chocolate buttercream frosting. I’ve linked to these additional recipes in the ingredients list below. Feel free to make the icings the day before and keep them in the refrigerator, allowing them to come fully to room temperature before constructing the finished cake. ... Read the rest of The Dark Knight Cake (Triple Chocolate Layer Cake) on The Culinary Life.


Permalink | Posted in Baking and Sweets, Recipes on May/Wed/2015
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Join the Fearless Fresh Ninja Community: Your Key to the Kitchen https://www.theculinarylife.com/2015/join-fearless-fresh-ninja-community-key-kitchen/ https://www.theculinarylife.com/2015/join-fearless-fresh-ninja-community-key-kitchen/#comments Mon, 18 May 2015 16:32:08 +0000 https://www.theculinarylife.com/?p=15958 We all need help sometimes, no matter how good a cook we are. Things go wonky: Cake pans overflow, vegetables melt into a gray gelatinous puddle, chicken suddenly decides to go rubbery in the frying pan. Even those of us who wrangle food for eight hours a day run into our fair share of problems. Like, just today I put a few potatoes in the oven to bake. One &@$#!% potato refused to cook while all the other potatoes in the oven baked just fine. Either this potato had nine lives or there was something seriously wrong with it. I’m not sure who cursed ...

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The Fearless Fresh Ninja Community on https://www.theculinarylife.com

We all need help sometimes, no matter how good a cook we are. Things go wonky: Cake pans overflow, vegetables melt into a gray gelatinous puddle, chicken suddenly decides to go rubbery in the frying pan. Even those of us who wrangle food for eight hours a day run into our fair share of problems.

Like, just today I put a few potatoes in the oven to bake. One &@$#!% potato refused to cook while all the other potatoes in the oven baked just fine. Either this potato had nine lives or there was something seriously wrong with it.

I’m not sure who cursed this demon tuber, but it sat in that 425° oven for well over an hour, completely impervious to heat and flame. I ended up chucking it into the bin so it could go haunt the landfill (god knows I didn’t want its funky vibes anywhere near the compost bin).

Sometimes you need to ask a question. (“Is there a weird variety of potato that’s exempt from the laws of physics?”)

Sometimes you accomplish an amazing feat and really want to shout it from the rooftops.

And sometimes you just need a little support, sharing an epic failure that threatens to lock your culinary self esteem in dry storage for the next six months.

That’s why I’m building Fearless Fresh, and why I started the new Ninja community on Facebook. It’s a place for cooking beginners and adventurers alike, where you can find friendly-fierce guidance and inspiration for sharpening your skills… so you can feel like a total badass in the kitchen. (Because, you can be. I promise.)

This new community is a place you can go to get answers and hang out with like-minded folks who want to talk about food, cooking, and how it all relates to life. But it’s more than that – it’s also a group of good people who have your back when the beef stew hits the fan.

It’s totally free. So join us today, say hello, and share your questions and experiences!

To-do this week:

Join the Fearless Fresh Ninja group on Facebook, and say hello! Introduce yourself, ask a question, share your biggest win.


Permalink | Posted in Miscellaneous on May/Mon/2015
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Learn How to De-Stress Dinner https://www.theculinarylife.com/2015/want-to-know/ https://www.theculinarylife.com/2015/want-to-know/#respond Fri, 08 May 2015 15:15:01 +0000 https://www.theculinarylife.com/?p=15852 I get so many questions from home cooks about learning how to prepare quick, healthy meals that taste delicious. Dinnertime stress is a real problem, even for me! But I learned how to eat awesomely every night, even while crazy busy. Do you have a burning question about how I did it? I really want to share everything I discovered. Here are a few examples of the questions I’ve gotten just this week: What can I do to improve my knife skills? How can I make my bland dinners taste better without expensive ingredients? Do I need a cabinet full of ...

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Burning Question on https://www.theculinarylife.com

I get so many questions from home cooks about learning how to prepare quick, healthy meals that taste delicious. Dinnertime stress is a real problem, even for me! But I learned how to eat awesomely every night, even while crazy busy.

Do you have a burning question about how I did it? I really want to share everything I discovered.

Here are a few examples of the questions I’ve gotten just this week:

  • What can I do to improve my knife skills?
  • How can I make my bland dinners taste better without expensive ingredients?
  • Do I need a cabinet full of spices if I want to be a good home cook?
  • How can I make sure all of my dishes are hot and ready to eat at the same time?
  • I can barely boil water without messing it up. How can I cook better? (That’s a biiiiig question!)

I appreciate getting these questions, because I’m really passionate about food and I want to help every person I interact with become a serious ninja in the kitchen. So here’s what I’m going to do about it: I’m going to create a super useful course to answer all of these questions based on my years of experience in the kitchen, developing recipes and writing cookbooks.

I’d love to answer your questions, too, and I’ll bet you’ve got one worth asking. So hop over here to submit your question and answer one quick thing: what’s on your mind?

Note: I want to keep this super organized, so please use the question form here so I can keep track of everything. Comments are turned off for this post so it doesn’t get bonkers!


Permalink | Posted in Miscellaneous on May/Fri/2015
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Exciting Changes – They’re Coming Your Way! https://www.theculinarylife.com/2015/exciting-changes-theyre-coming-way/ https://www.theculinarylife.com/2015/exciting-changes-theyre-coming-way/#respond Tue, 05 May 2015 12:00:26 +0000 https://www.theculinarylife.com/?p=15835 The past few months have sailed past, and spring is officially here. Woot! And to celebrate the new season, I’ve got something really exciting on the horizon: the new FearlessFresh launch. In the next few months, I’m officially launching FearlessFresh.com, with the intention of helping regular, everyday home cook become ninjas in the kitchen. My goal is to up the ante when it comes to skill and technique, teaching you exactly what you need to know to turn out dishes that you’ll be proud to call your own. The tagline for the new site is “Tame & reclaim your kitchen,” and I’ll help you do ...

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Fearless Fresh Color Logo http://www.fearlessfresh.com

The past few months have sailed past, and spring is officially here. Woot! And to celebrate the new season, I’ve got something really exciting on the horizon: the new FearlessFresh launch.

In the next few months, I’m officially launching FearlessFresh.com, with the intention of helping regular, everyday home cook become ninjas in the kitchen. My goal is to up the ante when it comes to skill and technique, teaching you exactly what you need to know to turn out dishes that you’ll be proud to call your own.

The tagline for the new site is “Tame & reclaim your kitchen,” and I’ll help you do exactly that with a series of new e-books and e-courses designed for one purpose: to make you a culinary badass. I’m going beyond recipes and diving deeply into the fundamentals… and beyond.

Cooking newbies will find a ton of information on how to sharpen those skills, and experienced cooks will find all sorts of challenges to take your cooking to the next level.

I’ve also created the Fearless Fresh Kitchen Ninja group on Facebook, where you can hop into a vibrant, supportive community to share your cooking struggles and get your questions answered by both pros and other home cooks. Come join the group and say hello! Introduce yourself, ask a question, share your biggest win.

All of this is coming down the pike this summer. My team and I have been hard at work with branding and design, and you will be totally blown away come launch day. I can’t wait.

Don’t forget to sign up for the FearlessFresh list. I want to make sure we keep in touch so you can enjoy all the fun things I’ve got planned!


Permalink | Posted in Miscellaneous on May/Tue/2015
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