By Chef Vincent Tropepe Whether it’s Dunkin’ Donut with the meatless breakfast sausage or Burger King with the Impossible Whopper or any other large fast food brand, plant based offers, I knew it was only a matter of time that McDonald’s jumped on the plant based band wagon. The company […]
By Chef Vincent Tropepe 1 tablespoon canola oil 1 tablespoon unsalted butter ½ cup diced onion ¾ cup diced carrots 4 cups peeled and cubed butternut squash 3 cups vegetable stock salt and ground black pepper to taste ground nutmeg to taste ½ cup heavy cream Step 1 Heat the […]
By Chef Vincent Tropepe Babka was developed in the Jewish communities of Eastern Europe in the early 19th century. Extra challah dough was rolled up with fruit jams, cinnamon and soft spreadable cheese and baked as a loaf alongside the challah. Chocolate was not originally used as a variety because […]
By Chef Vincent Tropepe Detroit style pizza was developed in 1946 at a food service establishment called Buddy’s Rendezvous and was owned by Gus and Anna Guerra. Sources disagree whether the original Sicilian style recipe was based off of Anna’s mother’s recipe for sfincione. Sfincione is the Italian phrase for […]
By Chef Vincent Tropepe INGREDIENTS FOR THE DRINK 3 ounces 2 shot glasses good quality vodka 3 ounces 2 shot glasses pumpkin spice creamer 1.5 ounces 1 shot glass Kahlua Whipped Cream and pumpkin pie spice for garnish FOR THE RIM 1 teaspoon pumpkin pie spice 1 teaspoon sugar or sparkling sugar 3 tablespoons crushed graham crackers INSTRUCTIONS Mix the ingredients for […]
By Chef Vincent Tropepe Caffe Reggio opened it’s doors in 1927, where it still stands today at 119 MacDougal Street in the heart of New York City’s Greenwich Village. The Italian cappuccino was introduced to America by the founder of Caffe Reggio a man by the name of Domenico Parisi, in […]
Here is a delicious and fantastic way to use all those Twix bars you have left over from Halloween. Ingredients 1¼ cups graham cracker crumbs 5 T. butter 5 T. sugar Cheesecake 24 ounces soft cream cheese 1 cup sugar 3T. flour 1 c. sour cream 4 eggs 1 tsp. […]
Ingredients 1/2 cup granny smith apple and/or delicious red apple cut into cubes 2 tablespoons lime juice 3-4 mint leaves, torn 1 1/2 ounces white rum 1/2 cup apple cider 1 teaspoon granulated sugar ice club soda lime wheels and mint springs for garnish Instructions Place mint leaves, sugar and […]
By Chef Vincent Tropepe Torres Selecta is a company like many who started with humble beginnings. In 1969, Manuel Torres and his wife Angeles Medel opened a potato chip stand in Premia De Mar. The important foundation they set there has led Torres Selecta into the path they walk down […]
Delicious pumpkin ravioli with sage butter recipe!
By Chef Vincent Tropepe Trader Joe’s, the beloved grocer that has a colt following has their own line of food products in many different food categories. As I was looking through the frozen food section I saw what they call a “Cheese Greek Spiral”being a chef that as cooked the most […]
By Chef Vincent Tropepe Here are some fun eye opening facts about Halloween candy consumption. Children would have to play for two days straight to burn off the calories in the average amount of candy collected on Halloween. It would take a 100 pound child 44 hours of walking or […]
Review of Etcetera Etcetera Restaurant By Chef Vincent Tropepe Throughout the year thousands of people across the globe set their cites on visiting Italy to experience the very best of food, music, art and the many other elements of Italian culture. But this year was a little different. As COVID-19 dominated […]
Cold brew coffee is all the rage—but what exactly is it and how the heck do you make it? In short, cold brew is not the same as iced coffee. While iced coffee is just hot-brewed coffee on ice, cold brew requires zero heat. Rather than pour hot water over coffee grounds, […]
By Chef Vincent Tropepe As a chef, business owner and obvious foodie and now the Senior Food Writer and Editor in Chief for CulinaryNewsWorld.com, I wanted to highlight the people who are the backbone of America’s economy – the small business owner. Anita Skrocki has a deep rooted love for […]
By Chef Vincent Tropepe Instagram: cheftropepe While the Impossible Burger has become increasingly available at both fast food restaurants and similar meat replacement products in high end eateries for Burger King, the Impossible Whopper may have built up hype, but failed to elevate the chain’s same-store-sale growth as […]
By Chef Vincent Tropepe Instagram: cheftropepe Serves 4 Ingredients 1/3 cup finely chopped pecans 1/3 cup dry bread crumbs 1/2 teaspoon dried thyme 1/2 teaspoon paprika 1/2 teaspoon salt 4 boneless skinless chicken breast halves (4 ounces each) 3 tablespoons Dijon mustard MAPLE-DIJON SAUCE: 1/4 cup maple syrup 1 tablespoon […]
By Chef Vincent Tropepe Instagram: @chefvtropepe Yields: 36 Cookies INGREDIENTS 1 cup pumpkin puree 1 cup granulated sugar ½ cup oil (canola or vegetable) 1 teaspoon vanilla 1 large egg 2 cups flour 2 teaspoons baking powder 1 teaspoon cinnamon ½ teaspoon salt 1 teaspoon baking soda 1 teaspoon milk […]
Review of Yonah Schimmel Knish By Chef Vincent Tropepe Instagram: cheftropepe In 1890, Yonah Schimmel a Romanian immigrant used a pushcart to start his knish bakery. As business grew, Yonah and his cousin Joseph Berger rented a small storefront on Houston Street. When Yonah left the business a few years […]
Review Of: Tortaria By: Chef Vincent Tropepe Instagram: cheftropepe The torta has a pretty confusing history. Some say it originated during the French occupation of Mexico in the 1860’s. Some sources say that bakers in Mexico took inspiration from the French baguette and made smaller loaves called bolillo and teller, which were […]