Cocktail Recipes, Spirits, and Local Bars

Google Brings Restaurant Search to the Next Level

Google Brings Restaurant Search to the Next Level

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Google’s restaurant search carousel has not only become interactive, but is now available for desktop users

When you search for restaurants, Google presents a carousel for you to interactively find restaurants near you to choose from.

Just when we thought Google couldn’t get any crazier, they've impressed us once again. The search engine/global superpower has now transformed the way people can search the Internet for their next meals. Formally announced on Google+ blog and via Twitter, this new format is now available on your desktop and features an interactive carousel with restaurants around your location when you search for them.

By searching for something as broad as ‘Mexican restaurants,’ Google will discover your location and display images of matching businesses nearby on a carousel that appears at the top of the search page. Once you click on a specific image, it goes into more details about the restaurant, like its address, relevant photos and even reviews with their scores. And if you’re not interested in the first options that appear, there’s an arrow on the right to scroll through every match.

This feature was first introduced to the iPad and other tablets in December of last year, with a horizontal grid displaying venues near your location like restaurants, bars, and spas. However, it’s not just the restaurant search getting a makeover: Google has altered the look of hotel and other local venue searches as well. Experience it for yourself!

Cook with your Google Assistant on your speaker or display

You can find and make your favorite recipes using step-by-step cooking instructions from your Google Assistant on Google Nest and Home speaker or display.*This feature is available in the following languages: Danish, Dutch, English, French, German, Italian, Japanese, Norwegian, Spanish and Swedish.

Note: If Digital Wellbeing is enabled, this feature may be restricted or blocked by Downtime, Filters or Do not disturb.

Hestan Cue Launches the World’s Smartest Cooking Probe

Hestan Smart Cooking, which has pioneered precision temperature control on the stovetop, has expanded its product line to offer the world’s Smartest Cooking Probe. The Hestan Cue Smart Probe is Hestan’s first departure from its highly sought-after temperature sensing cookware but still falls in line with the company’s goal of helping home cooks achieve restaurant-quality results. Similar to the Cue Smart Cookware, the Hestan Cue Smart Probe is connected via Bluetooth to the Smart Induction Cooktop and powered by the Hestan Cue App. For the first time, home chefs will be able to use their non-connected cookware along with the Probe and Smart Cooktop to achieve Hestan Cue’s hallmark precision temperature control and guaranteed results.

The team at Hestan Smart Cooking wanted to offer its users an additional level of control outside of the guided recipe environment when it came to cooking techniques such as frying, candy making, sous-vide cooking, and slow cooking. In the past home, cooks would need clunky single-function appliances that are a hassle to store and leave users without the proper education for success, to achieve these techniques. The Hestan Cue Smart Probe all of these functions are accessible in a simple and sleek cooking probe that allows home cooks to master any of the aforementioned techniques and more. Along with the ability to set precise temperature through control mode in the Cue app, the Smart Probe will also include a new collection of aspirational video-guided recipes that guarantee high-quality restaurant-level results. Whether it is frying doughnuts, making the perfect caramel, or achieving the perfect medium-rare steak with sous- vide cooking, the Hestan Cue Smart Probe will inspire home cooks the ability to both learn and venture out and create their own delicious dishes.

“The Smart Probe is all about utility and empowering our users to stretch their creativity in the kitchen. While we have been able to create some of its functionality through guided recipes with our smart cookware, the Smart Probe will give Cue users a point and shoot solution when it comes to cooking with large volumes of liquid (oil, melted sugar, water). The variety of applications that the probe unlocks will appeal to not only home cooks but to professionals as well. Similar products that are currently on the market are large and clunky and extremely expensive.” says Owen Wyatt, the Culinary Director of Hestan Smart Cooking.

Together with the 11” stainless steel Smart Pan, the 3.5 quart Smart Sauce Pot and the 11” Precision Non-stick pan, 5.5 quart Smart Chef’s Pot, the Smart Probe (retails for $99) not only diversifies the Cue product line but also reduces the barrier to entry to customers that are new to Hestan Cue. With over 500 chef-crafted recipes in the Cue app, each with step-by-video guidance Cue provides an entirely new way to explore recipes, from weeknight basics to perfectly replicated dishes from restaurants and chefs around the globe- all with guaranteed results.

With the launch of the Hestan Cue Smart Cooking System In 2017, a new category of smart cooking technology was invented. Cue is the world’s first cooking system that monitors time and temperature, guiding users through each phase of the cooking process. High quality cookware embedded with temperature sensors works in unison with an induction cooktop and the Cue app to act as a coach in the kitchen. Cue builds confidence in the kitchen by equipping users of any skill level with the tools and techniques to achieve restaurant quality meals at home.

17 Best Restaurant Websites of 2021

First Century Roman gourmet expert Apicius claimed that “the first bite is with the eyes.” As we all know, aesthetically pleasing visuals of food will leave us craving for more.

A successful restaurant website is able to create first impressions with a vibrant design. Once you’ve enticed your hungry visitors with your site, they’ll be eager to search for all the relevant information without delay: from browsing your menu to the online ordering or reservation options. That’s why it’s important to have a site in which customers can easily navigate and find what they’re looking for.

Whether you’re just starting your restaurant website or are looking to take your existing one to the next level, we’ve put together a list of 17 effective restaurant websites to provide you with some insight and inspiration.

Inspiring restaurant website examples

01. Red Bamboo

Vegan comfort food Red Bamboo serves an eclectic vegan cuisine to its many devotees, with Janet Jackson and Stevie Wonder among them. The restaurant’s homepage design is engaging and communicative, with a beautiful full-width photograph of the food, accompanied by an elegant logo that combines an image of bamboo sticks with the restaurant name.

Throughout the homepage, Red Bamboo employs a number of call-to-action (CTA) buttons to encourage users to “Order Now” and “Order Pickup,” guiding its visitors on what to do next. These kinds of direct messages help prompt users to take action.

On their menu page, Red Bamboo allows site visitors to view their different dishes and prices online, while also offering a downloadable PDF menu. Using the recognizable PDF icon, visitors instinctively know to click if they so desire. What’s great about this option is that regular customers are given a preference on how they choose their order, and can easily save it for future reference or share it with friends.

Embedding its Instagram feed on the website, Red Bamboo has also been able to strengthen its brand and share moments in real time with site visitors. It also helps ensure that its restaurant website is regularly updated with fresh and new content.

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02. Soufi’s

Soufi’s touts itself as Downtown Toronto’s first Syrian restaurant and cafe, with two specialties: manaeesh and knafeh. New visitors might be unfamiliar with these heavenly treats or how to properly pronounce them (K-nah-feh), but Soufi’s devoted an entire section to telling its unique story as an authentic Syrian restaurant that has also hired refugees in the community.

The Our Story page shares more about the place, its cuisine and heritage, through a combination of text, photographs, and a prominent CTA leading to a promotional video. Telling a captivating personal story, along with a strong background and mission behind it, is a great practice when creating a restaurant website .

Soufi’s online ordering system allows visitors to easily order their favorite dishes. The site even provides a time estimate, with all pick-up orders ready in under 15 minutes. Curb-side pickup has become an increasingly popular practice, so implementing a lightbox to draw attention to this important service makes Soufi’s reliable.

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03. Hanai Poke

If you cannot make it to Hawaii, Hanai Poke’s website is graced with an array of vector art and calm, pastel colors that remind us of that dream vacation. These fun illustrations make Hanai Poke look cool and fresh, just like its food.

A slideshow of food photography on the homepage ensures that visitors don’t miss out on the restaurant’s raw and healthy food offerings.

Hanai Poke’s website is entirely branded with its logo appearing several times throughout. It also shows up on the header, which stays put across the site. Clicking on the logo in the header leads back to the homepage wherever you are on the site, which is an important website navigation practice.

04. Yantra

Yantra is an Indian restaurant that serves “a balanced mix of classic and contemporary dishes.”

An asymmetrical website layout , as applied on Yantra, is a great way to juxtapose two elements on any restaurant website: text and visuals.

On the left side of the screen, visitors are pulled in by a photograph of Yantra’s modern interior design the right side draws your attention to Yantra’s mission statement.

Yantra’s delivery and takeaway menu allows for a frictionless user experience , with photos and prices for each of the dishes. Once an item is clicked, a popup window appears, where customers can read more about their selection and make any special requests.

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05. Park’s Restaurant

Park’s Restaurant serves a blend of Korean and Latin American food by its chef who claims he “is a messed-up Latino with kimchi in his blood.” Located in Montreal, Park’s Restaurant’s website is multilingual , in both English and French.

Park’s Restaurant has masterfully executed a minimalist website design without losing its richness. While there is a lot of information, both personal and practical, nothing gets lost. Every piece of content, from opening hours to a chef’s welcome, becomes part of a cohesive unit.

Park’s Restaurant establishes an instant mood and sets a modern tone using typography and its logo only. Before visitors are introduced to its dishes, Park’s Restaurant uses visual language to convey that it’s a credible, professional and serious business.

06. Market on Front

Market on Front is a restaurant, artisan grocery store, coffee shop and deli in Montana. With this kind of versatility, no wonder Market on Front has placed importance in its website menu in a fixed header for ease of navigation.

There is no need to search any further than the top of the homepage to find everything Market on Front has to offer. From its social media accounts and contact information, to its online ordering system and more, this plump header is the portal to all the business’s functions. The dropdown menu in the header organizes the menus into different subcategories - breakfast, lunch and dinner, and coffee bar.

There are many different types of logos and Market on Front has successfully pulled off one that will help it get its name out there, as a restaurant, coffee shop and deli. They’ve created their own logo utilizing typography and a rectangular text box, making the brand clearly identifiable.

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07. Pelicano Coffee Pioneers

Pelicano Coffee Pioneers has been a roasting company located in the British coastal town of Brighton since 2014. You don’t have to wait until your next trip to pick up some hand roasted coffee, as visitors can quickly purchase merchandise on their restaurant website.

For those coffee fans, Pelicano Coffee Pioneers offers coffee subscriptions on its online store . When you’ve decided on your coffee plan, you can click on the highlighted “Get it!” button that begins the checkout process. Pelicano Coffee Pioneers also offers a range of payment options, including Paypal, which is great for international visitors who may prefer this more accessible method of transaction.

Good communication is the driving force behind this website. Whether an item may be out of stock or a new coffee blend has just been released, Pelicano Coffee Pioneers flags these important updates using clear microcopy like “Best Seller,” “Just Dropped!” or “Baristas Pick.”

Pelicano Coffee Pioneers is also committed to communicating with its distinct visual language. Each coffee blend has its own unique illustration that is identifiable to its individual name, boosting its brand identity.

How Google Search Engine Works?

Google’s search engine is a powerful tool. Without search engines like Google, it would be practically impossible to find the information you need when you browse the Web. Like all search engines, Google uses a special algorithm to generate search results. While Google shares general facts about its algorithm, the specifics are a company secret. This helps Google remain competitive with other search engines on the Web and reduces the chance of someone finding out how to abuse the system.

Google uses automated programs called spiders or crawlers, just like most search engines. Also like other search engines, Google has a large index of keywords and where those words can be found. What sets Google apart is how it ranks search results, which in turn determines the order Google displays results on its search engine results page (SERP). Google uses a trademarked algorithm called PageRank, which assigns each Web page a relevancy score.

What is SERP?

SERP is an acronym that stands for “Search Engine Results Page”. For anyone working in search engine optimization or PPC, this page on the web is viewed as pristine property — the higher your company ranks, the more exposure and credibility your company will have in regards to search engines.

PageRank is the first algorithm used by Google to evaluate web pages.It uses a simplistic model of web surfing to estimate the probability of browsing to each site on the internet. It uses the concept of random walks in a Directed Acyclic Graph. The model of web surfing works like this:

  • 85% of the time you randomly choose a link on the page you are on and visit that (if there are any links)
  • 15% of the time you choose a random site on the internet and go there.

Google’s search engine is technically complex.There are thousands of different factors taken into account so that the search engine can figure out what should go where.It’s like a mysterious black box, and very few people know exactly what’s inside.However, the good news is that Search engines are actually pretty easy to understand.

How do search engines crawl the web?

Google’s first job is to ‘crawl’ the web with ‘spiders.’ These are little-automated programs or bots that scour the net for any and all new information.The Spider will take notes on your website, from the titles you use to the text on each page to learn more about who you are, what you do, and who might be interested in finding you.So the first massive challenge is to locate new data, record what it’s about, and then store that information (with some accuracy) in a database.

Google’s next job is to figure out how to best match and display the information in its database when someone types in a search query. Scaling becomes a problem again.

Search Engine Steps

Web Crawling

This is the means by which search engines can find out what is published out on the World Wide Web. Essentially, crawling is copying what is on web pages and repeatedly checking the multitude of pages to see if they are changed and make a copy of any changes found.

The programs which have the job of doing this are variously referred to as robots, crawlers, spiders or some variation using ‘web’. e.g. web crawler..

Once a spider has crawled a web page, the copy that is made is returned to the search engine and stored in a data center.Data centers are huge, purpose built collections of servers which act as a repository of the all the copies of webpages being made by the crawlers. Google owns dozens of them dotted around the world, which it guards very closely and which are among the most hi-tech buildings in the world.The repository of web pages is referred to as the ‘Index’, and it is this data store which is organized and used to provide the search results you see on the search engine. Indexing is the process of organizing the masses of data and pages so they can be searched quickly for relevant results to your search query.

The Algorithm

Finally, we have a huge collection of web page copies which are being constantly updated and organized so we can quickly find what you are looking for. But we need a means by which they can be ranked in order of relevance to your search term — this is where the Algorithm comes into play.The algorithm is a very complex and lengthy equation which calculates a value for any given site in relation to a search term. We don’t know what the algorithm actually is, because search engines tend to keep this a closely guarded secret from competitors and from people looking to game the search engine to get to the top spots. That said, enough about the algorithm has been worked out to let SEOs advise website owners on how to improve their sites and SEO factors to move up in the rankings.

Statistics say that Google now processes over 40,000 search queries every second on average (visualize them here), which translates to over 3.5 billion searches per day and 1.2 trillion searches per year worldwide.

Check this link to know how many searches are done in gooogle Everyday!!

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This Summer Cookout Food Menu Will Take Your Backyard BBQ to the Next-Level

Great cookout food, free-flowing pitchers of cocktails (and mocktails), summery music , sweet desserts, and your best friends gathered 'round a campfire (or huddled into your inflatable pool). Ahhh, sounds like the perfect day.

Playing host and planning a backyard barbecue to remember is a big task, though&mdashand the first steps are grabbing all of your cookout tools, sourcing the table settings (dollar stores seldom disappoint, but for elevated paper goods, Sophistiplate has a stand-out array), and curating an inexpensive, but crowd-pleasing cookout food menu for adults and kids alike.

There are the tried-and-true staples, like burgers, hot dogs, and grilled steak skewers, of course. But you can add a little flair to your menu with some special add-ons, like corn bread muffins (who could resist a little Southern soul food?), buffalo chicken dip cups, and barbecue chicken served with sticky peach barbecue sauce.

Whether you're just inviting over the neighbors, or finally hosting a long-overdue holiday extravaganza for Memorial Day or the Fourth of July, the following recipes are sure to please the whole crowd. And with the menu set, the shopping complete, and the prep work taken care of, you can focus your attention on your guests and, most importantly, digging in.

Dinner party dessert recipes

Finish your evening in style with a decadent chocolate tart, fruity trifle, cheesecake or ice cream dessert. Our stunning yet simple puddings are sure to impress.

Next level key lime pie

Make our next level key lime pie for a dessert to impress. We’ve gone with a pastry base and cut through the sweetness with a sweet and sour cream

Next level chocolate fondant

Wow dinner guests with our ultimate chocolate fondant. Its molten middle is the stuff of dessert dreams – and we've added in caramel and coffee flavours too

Ultimate lemon meringue pie

You can't go wrong with a classic lemon meringue pie, and this easy recipe is particularly good

Millionaire’s cheesecake

Indulge in this no-bake chocolate cheesecake after a special dinner. Whether it's for New Year's Eve or a birthday, it's sure to impress

Coconut custard tart with roasted pineapple

This custard tart has a tropical twist with sunny Caribbean flavours. Bake it for your next dinner party and we guarantee your guests will go back for a second helping!

Retro trifle

Take trifle to the next level for the festive season. Make the jelly with raspberries and enrich the custard with clotted cream for ultra indulgence

Roasted vanilla & honey crème brûlée

Make Tom Kerridge's decadent honey and vanilla crème brûlée with just five ingredients. It's a special dessert to enjoy after a cosy dinner for two

No-bake chocolate tart

You can make this indulgent chocolate tart up to two days ahead. Any leftovers will make a welcome treat with a cup of coffee the next day

Strawberry cheesecake in 4 easy steps

Follow our step-by-step recipe for this easy no-cook cheesecake – a delicious summer dessert for all occasions

Melt-in-the-middle espresso martini brownies

Treat grown-up guests to these fabulous brownies inspired by a classic cocktail. They're a decadent ending to any dinner party

Chocolate cheesecake

Treat family and friends to this decadent chocolate dessert. It's an indulgent end to a dinner party or weekend family meal

Cassis & bay-baked pears with blackberries

Impress dinner guests with this grown-up dessert. Pears are wonderful for soaking up flavours – here that's cassis, red wine, blackberry and bay leaves

Profiterole & salted toffee ice cream sandwiches

Drizzle these fresh choux buns with plenty of hot toffee sauce and top with whatever you like – try homemade honeycomb, chopped nuts or your favourite chocolate bar.

Pistachio soufflé with pistachio ice cream

Take pudding to new heights by making this fabulous pistachio soufflé served with ice cream. It's well worth the effort for a dinner party or weekend dessert

Lavender poached pear with Poire Williams pudding

This make ahead dessert of pear liqueur-soaked sponge pudding with tender poached pears and a dollop of Chantilly cream is ideal for an autumn dinner party

Trifle cheesecake

Two dessert classics are transformed into one unbeatable dish. The set custard layer and raspberry jelly topping make it a real showstopper

Sea-salted chocolate & pecan tart

Bake this sophisticated dessert to end your dinner party on a high. A chocolate pastry crust is filled with unctuous ganache filling and topped with caramelised salted pecans

Rocky road cheesecake pudding

We've blended two tempting sweet treats – rocky road and cheesecake – to create this irresistible make-ahead dessert.

Ultimate crème brûlée

With a rich, creamy vanilla custard and crunchy, caramelised topping, our crème brûlée makes the ultimate indulgent dessert. Follow our professional tips for mastering this classic French sweet

Next level bakewell tart

Serve for dessert or as an afternoon tea, the bakewell tart is a baking classic. We've upped the ante to make the crumbliest pastry and fabulous frangipane

Next Level Vegan Enchiladas

Before I get to this insanely delicious recipe, I want to let you know what I’ve been up to this month! Some of you have seen on Snapchat that I’ve been behind the lens each day for a very special photography project—which includes shooting more than 60 brand-new recipe photos! It’s been pretty crazy around here and I haven’t had a day off in ages, but it’s really coming together beautifully. Eric even helped me create a dedicated photography space in our empty dining room and it’s been nice to have a set area to shoot (why did it take me so long to do this?). We’re gearing up to share this new project with you late winter, and I appreciate your patience as things will continue to be a bit slower around here as I complete the photography project this month. If you want to see all the behind-the-scenes action, follow along on Snapchat (username: angelaliddon).

I’m also happy to announce that we’re gearing up to kick off a brand-new newsletter! It’s going to be packed with all kinds of beautiful photos, recipes, life updates, tips/tricks, and sneak peeks/insider info (such as on the aforementioned project!). Since it has been so long since I sent out a newsletter (probably 1.5 to 2 years), we’re starting fresh and asking you to sign up again. This is because we want to make sure our subscribers truly want to receive our newsletter the goal is to connect with you in a meaningful way — not to spam unsuspecting inboxes! I’m all about quality over quantity. Once you’ve signed up you will get an email asking you to confirm your subscription, and you’ll need to click the link to activate the fun. The first newsletter is expected to go out this month with a special Valentine’s Day theme (va va voom!), so keep your eyes peeled! Sign up here:

For those of you who have been asking if my next cookbook has a release date, I’m thrilled to tell you that it will release on September 6, 2016. Not too long to go now! You can now pre-order the book in Canada via and Chapters/Indigo (many more retailers to come). We don’t have a cover yet, but of course I will share the preview with you as soon as I can!

As you can see there are a lot of fun things coming up in 2016. More on all of this very soon…

This recipe is honestly one of my favourite entrees in a very long time and I’m so excited to share it with you. This is the recipe to make when you want to blow your friends and family away. Trust me on this one. It’s a spin-off of my favourite vegan enchilada recipe from way back in 2011. Why the heck has it taken me so long to make another? Well, to be honest, I didn’t think I could improve upon that recipe, but I was wrong…very wrong. This version is even more flavourful, satisfying, and robust thanks to the addition of smoky roasted red peppers, umami-rich sun-dried tomatoes, and my favourite homemade enchilada sauce. I top it all off with a decadent cashew cream that’s flavored with cilantro, garlic, and lime. Yowza. This is winter comfort food at its best!

Velveting Is the Chinese Technique That Takes Stir-Fries to the Next Level

Why is it that no matter what you order from an American Chinese restaurant, from egg drop soup to fiery kung pao chicken, the texture is out of this world? More often than not, it’s thanks to one simple pantry staple: cornstarch.

Basically has written about the power of cornstarch before, but in this case it is more than just an ingredient: Cornstarch is the foundation of a Chinese cooking method known as velveting, which refers to marinating protein in cornstarch and, in the fullest sense of the technique, passing it briefly through hot oil or water before incorporating into stir-fries, soups, and stews. In food, as in other parts of life, language is a form of power, and velveting—an elegant skill wielded without much fanfare by home cooks and take-out spots alike—deserves as much recognition as a French roux.

Growing up in a Chinese Filipino household meant that the meat I consumed went velveted without me even knowing. Once coated in cornstarch, slices of pork became incredibly tender when dunked into a steaming hot misua with sliced patola and vermicelli. Velveted inexpensive cuts of beef turned ultrasilky in a soup seasoned with ginger and black pepper. The cornstarch not only softened the meat but also thickened the broth, giving the soup an almost chowder-like consistency unlike any other dish I knew.

It wasn’t until college that I connected the dots between family dinners and the cooking technique of American Chinese cuisine I witnessed during my routine runs to the campus Panda Express. With a wok purloined from my parents’ kitchen and a fair amount of internet research from early-aughts food blogs like Appetite for China, I taught myself the art of the stir-fry, from kitchen sink-style fried rice to shrimp-flavored chayote squash finished off with a last-minute steam.

The missing ingredient that made nearly any dish sing? Cornstarch, of course, added in the last minutes of cooking, or better yet, used to velvet the ingredients—to coat the pieces themselves in a cornstarch-based slurry. Velveting does more than tenderize your glistening orange chicken—it creates an even protective coating that browns meat more evenly, seals in its juices, and improves overall sauce adhesion.

Velveting starts with making a slurry: For 1 pound thinly sliced meat or alternative protein (it can be anything really: chicken, pork, beef, shrimp, tofu, or even mushrooms), combine 1 Tbsp. cornstarch, 1 Tbsp. soy sauce, and 1 Tbsp. vegetable or light sesame oil. I like to add sliced onions or garlic as well, which gives the alliums additional time to soak up the oil and salt. Mix everything well, cover, and refrigerate for at least 30 minutes or up to one hour to allow time for the cornstarch to transform into a thin gelatinous layer. To give your velveted meat an even thicker coating of sauce, add an egg white to the slurry. Increase the cornstarch and you’ll end up with something thicker and more substantive, maybe a slurry better-suited to a stew or soup, like the Chinese Filipino misua I grew up with.

For additional flavor, try adding 1 Tbsp. Shaoxing wine or 1 Tbsp. rice vinegar. The pantry possibilities are, in theory, endless: oyster sauce, Worcestershire sauce, or even ponzu for a light citrus twist.

To complete the velveting process, you’d technically need to dunk the marinated protein in hot oil or water, which, according to chef Lucas Sin of Junzi Kitchen, activates the layer of starch and gives the meat its characteristic slippery texture. I’ve personally found that even just marinating the protein without completing this extra step makes a huge difference. I use the coated meat in soups, stews, or stir-fries, transforming them from mere sustenance into meals with restaurant-level finesse. With just one extra step, I’m my own favorite take-out joint.

Acidity and fresh toppings provide a refreshing counterpoint to the richness of taco meat, cheese, and sour cream, and a bit of fresh lime juice squeezed over the top goes a long way.

Celebrity chef Aarón Sánchez of “Chopped” and “MasterChef” is a big believer in this principle when whipping up a platter of tacos. “Top your tacos with something fresh with citrus or acid as it combats the often heavy and rich fillings. Thinly sliced radishes are a welcomed addition, I also like to make fresh slaws like a chayote and jicama slaw for example,” Sánchez explained.


Explore new cuisines, diets and crowd-pleasing spreads with all our favourite dishes. Find a recipe for every occasion.

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Put down that takeaway menu and make your own pizza from our great selection, including simple Margherita, spicy salami, Sicilian and a super healthy option.

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Master the art of this delicious Italian dish. easily.

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