my favorite beverage from Korea... it's a banana flavored milk

So, it’s Valentine’s Day today and Scotty is away from Sydney doing something excellent at the Adelaide Fringe Festival. But, don’t be sad for me as: 1. We don’t really celebrate Valentine’s Day; and 2. It means I can cook with all the ingredients that he isn’t very fond of (like Cherries) while he is […]

Linda Miller Nicholson creates spectacular pastas from scratch, ranging from her signature rainbow fusilli to Mario Kart-inspired red and white ravioli. She works with all natural ingredients like butterfly pea flowers (blue), beets and blueberries (purple), turmeric (yellow), and parsley (green) to infuse her flour, egg, and water mixtures with eye-popping colors. Because her pastas are freshly made, quick cooking time allows the colors to maintain their vibrance after boiling. Nicholson shares behind-the-scenes videos on YouTube, and you can see more of her finished and in-progress pastas on Instagram. More

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Inspired by the wild carnation flowers of Sardinia, this frilly ombre pasta will have you feeling tickled pink.

Let me introduce you to a friend of mine. Meet, Barbecue Chicken Pizza. Fresh from the oven, oozing cheese, and dripping with homemade barbecue sauce… what more is there to say? This pizza has been on my list of things to make for a long time, now. It all started back when Game of Thrones …

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Charms Super Blow Pop Assort. Bubble Gum Filled Pops.

Cripsy edges and so chewy everywhere, these raspberry pistachio and matcha marbled cookies are surprisingly delicious! The harmony of these flavors create something beautiful-- sweet, complex, and a little tangy!

If you love food than Lisbon is the place to go. From savory to sweet there's a wide variety of dishes for all palates. Just dont skip the pasteis!

By Deborah Loeb Bohren Since the mid-1800’s canned fish — or conservas de peixe — has been an intrinsic part […]

You may know Portugal for its sardines, and especially the canned ones. Despite the common belief, there is large diversity of canned fish in Portugal, from sardines to horse mackerel, from tuna to anchovy...

Where do you keep your bubblegum treats -- folded up inside a wrapper? Ha, novice move. Why let your delicious chewy candies be contained by mere paper when they could come encased within a crunchy, fruit-flavored shell of pure awesome? You’re settling for a single sweet when you could be getting two perfect candies in one! And it’s a well-known fact that a two-in-one treat is as wonderful as receiving a new car with a new bike inside. Or a new pair of shoes wrapped up in a new outfit. Or a new bird wrapped up inside a new cat! (Wait, no. Maybe not that last one. But our first two examples still stand.)So stop wasting your time with those silly, single-purpose candies. Turn to the nostalgic perfection of Charms Blow Pops, so you can have your lollipop, and chew it, too!Assortment Includes:Sour AppleCherryGrapeStrawberryWatermelonDisplay box contains 100 Charms Blow Pops.Made in the USA.Shipping Weight ~ 5 lbs.

Succulent is an evocative word, not to be used lightly. Serious contemplation, research, and conversations with customers, friends and family had to be done to be sure it was the proper adjective to use here... this octopus in olive oil is succulent. Tender, luscious pieces of pulpo prepared and packed by hand in Galicia, Spain, you'll savor every bite... so succulent. A Food & Wine favorite. From the preeminent publication: "Tender and allowed the salty taste of the ocean shine through." True! Excellent directly out of the tin, you can also lightly heat the octopus and add a touch of piment d'Espelette or paprika to taste for a simple pintxo. "I'm not sure how I found myself on the website but ended up trying a variety of canned products including the octopus. Very tender, flavorful, meaty bite-sized cuts of octopus. I will be back for more!" - Ross G., whose wanderings across the word wide web brought him an unexpected delight  free shipping for orders over $75 Donostia Foods canned octopus is prepared at a seafood conservas that sits on the banks of the Ría de Vigo in Galicia in the northwest of Spain. With nearly a thousand miles of coastline dotted with fishing harbors, the region is renowned for the quality of seafood brought to shore daily by local fishermen. The daily catch determines what is prepared and packed on any given day, to assure what goes into each tin is as fresh as possible; each one is representative of a tradition that dates back more than a century. "I’m thinking about that octopus I want to put a little bit of red chili on it, and perhaps a little bit of mayonnaise to mix in with it, some fresh herbs. Oh my god, it would be so good." - Chef Rick Bayless Featured on The Feed Podcast (James Beard award-winner for best podcast) from Chef Rick Bayless and 13-time James Beard award winner food journalist Steve Dolinsky. As Rick says, "I love the chewiness of that octopus. It’s chewy in the right way, not in the wrong way, it’s not like rubbery or anything, it offers a little bit of resistance so it doesn’t just melt in your mouth. It would be just wonderful, I want to go home and turn these into simple things that I can put with some bread." Or, as one customer suggests, "Sauté it in its oil until crispy... Serve with anything, like charred romaine, black olive puree, piment d'Espelette, and shaved baguette croutons. Most every restaurant in NYC has octopus on the menu in that style. Great product." You'll taste what it's "like being in a tapas bar in Spain" according to one of our customers below.  SATISFACTION GUARANTEE: If you're not satisfied with your order, simply send us an email within 30 days and we'll replace your order or issue a full refund. Ingredients: octopus, olive oil, salt. Net Weight: 4 ounces/111 grams. 25 tins per factory case. Nutritional information. Wholesale Inquiries: If you're interested in carrying this product or others in your retail store or restaurant, please contact us for pricing and details. RECIPES & SERVING SUGGESTIONS Pulpo with Curry Yogurt Sauce | Octopus in Olive Oil with Marinated Grilled Artichokes and Piment d'Espelette Pintxo | Octopus in Olive Oil with Aioli and Chives Pintxo | Spanish Style Octopus with Piment d'Espelette Tapa | Octopus La Rioja Style | Octopus with Piment d'Espelette Sandwich | Octopus French Fries