Warm, sweet, chewy, spicy gingerbread... What's not to love? Learn how to make Paragary Bakery's classic gingerbread cookies to share with friends & family this holiday season.


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Recipe by Laurel Sanders-Melchor for Paragary Bakery



INGREDIENTS:



  • 4 oz (1 stick) 365 Everyday Value Organic butter, room temperature

  • ½ cup 365 Everyday Value Organic sugar

  • ½ cup Wholesome Organic molasses

  • 1 365 Everyday Value Organic cage-free egg

  • yolk

  • 9 ounces 365 Everyday Value Organic flour

  • ½ tsp 365 Everyday Value Fine Crystals Sea salt

  • ½ tsp 365 Everyday Value baking powder

  • ½ tsp 365 Everyday Value baking soda

  • 1 tsp 365 Everyday Value Organic cinnamon

  • 1 tsp 365 Everyday Value Organic ground ...
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Ceviche is a seafood dish that is sure to be a crowd pleaser at your next fiesta! Typically, it consists of raw fish, or shrimp, marinated in citrus juice, and mixed with avocado, tomatoes, onion and cilantro.
The recipe below adds some sweetness with mangos to combat the spice of the habanero chiles. Habanero chiles are well known for their heat but are sometimes underappreciated for their floral perfume and exotic, tropical flavor. This is a ceviche with the flavors of the Yucatan.


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Ceviche with avocado, mango, & habanero chiles
Author: Kurt Spataro, Executive Chef for Paragary Restaurant Group
Recipe type: appetizer, side dish, entree Cuisine: mexican, seafood
Prep time: 2 hours 30 mins Cook ti...

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We have all heard of the common grains like wheat, rye, barley, rice, and corn (yes, corn is a grain, not a vegetable!). Maybe it is just because we all have a hard time pronouncing it, but ‘Quinoa’ (hint: keen-wah) is one grain that has taken the back seat to more commercially grown and processed grains, at least until now. With the rise of the big gluten controversy, quinoa is gaining popularity because, in addition to being naturally nutrient dense, it is also a naturally gluten-free grain. Whether you have a gluten intolerance or are just looking to pack as many nutrients into one sitting as possible, you should be taking notice of what the ancient Incas referred to as the &l...

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In celebration of Sacramento Bacon Fest this week, we’re sharing some bacon curing and smoking tips from Chef Scott Ostrander at Esquire Grill!


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What is bacon?
Bacon is a meat product prepared from the back and sides of a pig. It is first cured using large quantities of salt, either in a wet brine or in a dry cure; the result is fresh bacon. Fresh bacon may then be further dried for weeks or months in cold air, or it may be boiled or smoked. Fresh and dried bacon is typically cooked before eating. Boiled bacon is ready to eat, as is some smoked bacon, but may be cooked further before eating.


What’s the difference between a dry cure and a wet brine?
A dry cure is comprised of salt, sug...

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It’s been many years since the proverbial torch was passed on to me to host the Thanksgiving family dinner. Each year I get a shot at the big bird and an opportunity to perfect my skills at cooking the feathered beast. I’ve probably tried the same recipes everyone else has and I’ve had my share of successes and failures. These are some of the things I’ve learned and the things I always come back to year after year:




  • It pays to procure the best bird you can afford. No matter where you live, there’s probably a turkey ranch or grocer that sells fresh, unadulterated, naturally grown turkeys.




  • Brining your turkey has become trendy but not necessary if you have a good bi...

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Each fall when the leaves change color and the air is crisp, the flavors of autumn entice us as we anticipate the smells of cinnamon and pumpkin cooking in the kitchen. And next to our entrees, we look forward to that fresh side of spinach, sweet potato or apple compote on our dinner plate.
It’s time to reintroduce nature’s bountiful autumn harvest back into our diets again. If you are ready to savor these flavors, visit a Paragary Restaurant Group location today. I recommend Cafe Bernardo’s Roasted Beet and Arugula Salad with spinach and walnuts or the flavorful Kale Caesar Salad for that earthy flavor only autumn foods can offer.


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Take advantage of the abundance of super fo...

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Courtesy of Chef Erika Atkins, Cafe Bernardo/KBAR


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1. Hot Pan
The pan must be very hot for meat to properly brown, develop flavor and caramelize the natural sugars. Use a hot pan with cold oil to prevent the meat from sticking.


2. Golden Ratio
A basic white sauce is 2 Tbsp fat, 2 Tbsp flour, and 1 cup milk. Use it when making gravy, creamy soups, cheese sauce, and more.


3. Perfectly Cooked Pasta
To prevent overcooked pasta, cook it for 1 minute less than the package instruct. It will continue to cook later when with the sauce.


4. Stubborn Garlic Smells
Garlic smells can linger on your hands long after you’ve finished cutting it. To remove the smell, rub your hands against a stainless steel &...

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