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Restaurant-style Schwäbischer Kartoffelsalat (Swabian Potato Salad)

I love potato salad.  All kinds.  But my all-time favorite is Schwäbischer Kartoffelsalat from the Southern Germany region of Swabia where I grew up (Stuttgart).  I’m also the ultimate critic when it comes to potato… Continue reading ...

Blog: The Daring Gourmet
Posted on: May 09, 2014 |  Original Post

Traditional German Senfbraten (Mustard Gravy Pork Roast)

A quintessential German dish, Senfbraten is a traditional and popular pork roast served throughout Germany.  A deliciously rich gravy flavored with mustard, this authentic dish comes with a satisfaction guaranteed.Continue reading: Traditional ...

Blog: The Daring Gourmet
Posted on: Apr 30, 2014 |  Original Post

Moroccan Chicken with Preserved Lemon and Olives (Djej Makalli)

One of the most renowned and popular dishes in Morocco, Djej Makalli combines two staple ingredients of Moroccan cuisine:  Preserved lemons and olives.  The chicken is marinated in flavorful spices then slow-simmered in a sauce ...

Blog: The Daring Gourmet
Posted on: Apr 16, 2014 |  Original Post

Traditional Hungarian Goulash (Gulyas)

Traditional Hungarian goulash is a prime example of how a few simple ingredients, cooked properly, can yield an incredible flavor.  Though many variations of Hungarian goulash exist, and every cook makes it just a bit… Continue reading ...

Blog: The Daring Gourmet
Posted on: Mar 18, 2014 |  Original Post

Traditional German Schnitzel (Schweineschnitzel)

Okay, everyone, here it is!  Drumroll… How to make perfect Schnitzel!Continue reading: Traditional German Schnitzel (Schweineschnitzel) You May Also Like:26 March, 2013 Geschnetzeltes (Creamy German Hunter’s Sauce)27 January, 2013 ...

Blog: The Daring Gourmet
Posted on: Mar 13, 2014 |  Original Post

New Orleans Jambalaya

I won’t be going down to New Orleans next month for Mardi Gras and chances are most of you won’t be either.  But that doesn’t have to stop us from enjoying some great Creole food.  Enter Jambalaya, a quintessential New Orleans ...

Blog: The Daring Gourmet
Posted on: Feb 14, 2014 |  Original Post

Hachee (Dutch Beef & Onion Stew)

Hachee is a traditional beef and onion stew found in virtually every Dutch home.  It’s a delicious comfort dish to enjoy during the cold winter months.  The long, slow cooking time produce super tender meat and a rich sauce with wonderful ...

Blog: The Daring Gourmet
Posted on: Jan 06, 2014 |  Original Post

Pass the Proscuitto: Braciole di Manza (Filled Italian Beef Rolls in Tomato Sauce)

 Many thanks to Honest Cooking and Parma Ham for sponsoring this post! I’ve brought you something extra special today!  A delicious, traditional dish from Italy with a combination of flavors that will make your taste buds sing! Proscuitto is ...

Blog: The Daring Gourmet
Posted on: Nov 30, 2013 |  Original Post

Perfect Indian Naan Bread

A traditional flatbread that commonly accompanies Indian dishes, this recipe yields deliciously soft, moist, and tender Naan Bread. Nan bread, or “naan” per the more common English spelling, is traditionally cooked in a tandoor.  Used ...

Blog: The Daring Gourmet
Posted on: Nov 13, 2013 |  Original Post

Saag Gosht (Punjabi Beef and Spinach Curry)

This delicious curry from the northwest region of India can be made with beef or lamb.  The rich, complex flavor profile of this Saag Gosht portrays the very best of Indian cuisine.  You’re going to love it! Punjab, a combination of two ...

Blog: The Daring Gourmet
Posted on: Nov 07, 2013 |  Original Post

Zwiebelkuchen (German Onion Pie)

Autumn in Germany means a great many things to me, among them the brilliance of leaves changing color, harvested grapes from scenic hillsides, and Zwiebelkuchen, one of my favorite baked goods.  This directly translates to “onion cake” ...

Blog: The Daring Gourmet
Posted on: Oct 15, 2013 |  Original Post

Pollo a la Brasa (Peruvian Roasted Chicken)

Did you know that Peruvian cuisine was listed among the top 3 of the nation’s hottest foods this year?  And did you know that Pollo a la Brasa is one of the most consumed dishes in Peru?  There is even a designated national day for it in ...

Blog: The Daring Gourmet
Posted on: Sep 26, 2013 |  Original Post

Peruvian Aji Verde Sauce

A traditional Peruvian sauce, Aji Verde Sauce is a bright green chili sauce that comes standard in any Peruvian restaurant.  Serve it alongside your favorite meats, use it in salads, or as a dip for bread.  It’s delicious! Fast and easy to ...

Blog: The Daring Gourmet
Posted on: Sep 26, 2013 |  Original Post

Doro Wat (Spicy Ethiopian Chicken Stew)

There is a reason why Doro Wat is the national dish of Ethiopia and one of the most famous of all African dishes – it’s fabulous! Doro Wat is one of the most famous of all African dishes.  You will find it in every Ethiopian restaurant ...

Blog: The Daring Gourmet
Posted on: Aug 27, 2013 |  Original Post

Pakistani Chickpea & Pistachio Fudge (Besan Ki Barfi)

Besan Ki what??  The name, yes the name.  And it’s precisely the name that drew my attention to it in the first place and intrigued me enough to give this traditional Pakistani treat a try.  If you had come across a sweet called ...

Blog: The Daring Gourmet
Posted on: Aug 14, 2013 |  Original Post

Toad in the Hole (British Sausage & Yorkshire Pudding Bake) + some wacky family history

Toad in the Hole.  A traditional British classic.  Fun to make and neat to look at, it’s like sausages encased in a giant popover and drenched in gravy.  How can you go wrong with comfort food like this? I love Great Britain.  Let me tell ...

Blog: The Daring Gourmet
Posted on: Jul 22, 2013 |  Original Post

German Picnic Salad + My “Castello Moment”

Though I do try to exercise self-control, I’m a bit of a cheese addict.  Growing up in Europe with regular access to the world’s best cheeses rendered me into something of a cheese snob.   I can’t help it.  The ability to ...

Blog: The Daring Gourmet
Posted on: Jul 17, 2013 |  Original Post

Baharat (Middle Eastern Spice Blend)

Baharat, Arabic for “spice”, is a special an all-purpose spice blend widely used in Middle Eastern cuisine.  Just a pinch of it adds depth and flavor to sauces, soups, grains, vegetables, stews and meat. Middle Eastern food is phenomenal. ...

Blog: The Daring Gourmet
Posted on: Jun 17, 2013 |  Original Post

Restaurant Style Chinese Hot and Sour Soup (+ GIVEAWAY!)

Good restaurant Chinese hot and sour soup has a very distinct flavor that can be challenging to replicate.  And not all restaurant hot and sour soups are created equal.  Not by a long shot.  Though you may not be able to pinpoint the difference, ...

Blog: The Daring Gourmet
Posted on: May 20, 2013 |  Original Post

New Orleans Grillades and Grits

Well, shut my mouth! Is that there New Orleans Grillades and Grits?? Darn tootin’ it is! Now ain’t that the berries! Doesn’t this look tasty?  You wouldn’t normally think of this as a breakfast food though, would you? ...

Blog: The Daring Gourmet
Posted on: Apr 26, 2013 |  Original Post


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