Steam will rise from metal trays and the smell of masa will fill the air as the Historic Pearl hosts the seventh annual Tamales! Holiday Festival.
Tamales returned to The Pearl in tasty fashion on Saturday and brought thousands of San Antonians from all over the city.
It’s that time of the year, when there’s an abundance of leafy green vegetables to be found at our local farmer’s markets.
Despite looming fears of freezing rain and terrible cold, nearly 15,000 brave San Antonians dared the wintry weather to sample tamales from 34 local venders.
The Pearl’s annual ode to the tamale is this Saturday, which will likely prove (again) to be a great event for friends and family a like.
It’s Friday afternoon as I write this, the second part of my coverage of my Culinary Institute experience, and I am exhausted.
Chef Megan. It has a nice ring to it, right? When an email from Robert Rivard with that subject line popped up in my inbox, I was intrigued. Inside was an offer I couldn’t refuse: the opportunity to take a weeklong Boot Camp at San Antonio’s Culinary Institute of America, and write about the experience for the Rivard Report.
If there’s one simple skill we can use to improve our overall health, it’s cooking.
Foodies and food scientists alike have brought us everything from readily available gluten-free doughnuts, to the deep fried Snickers bar.
There was a time in my life when I carried around about 100 pounds of extra fat on my body.