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Top News In Jay International Today - Breaking & Trending Today

Few St. Louis-area business owners have a succession plan

Many small or mid-size businesses could end up closing in the near future because their aging owners don’t have a clear transition plan. ....

Shayn Prapaisilp , Jim Maher , Gregg Winn , Jay International Foods , Group Holdings , Jay International ,

Asian population continues to grow in St. Louis Region

The Asian community grew 37% in the past decade, and the region’s universities play a key role as an attraction. But there are many other things that make the area desirable. ....

Bosnia Herzegovina , United States , Republic Of , South Korea , International Institute , San Francisco , Shayn Prapaisilp , Sriram Devanathan , Amy Ryan , Zia Ahmad , Krishna Kunapareddy , Rick Shang , Jay International Food Co , Census Bureau , Holdings Group , Louis Community College , Us Census Bureau , University Of Texas At Arlington , Jay International , Rockwood School District , Washington University , American Community , Group Holdings , Charles County , Louis County , Asian American ,

Mix up a world of spices to rev up your recipes


Adobe Stock
To some extent, we all understand that adding spices to food can be transformative. Take, for example, a fresh-cut cucumber or a hardboiled egg. Eating either of these can be enjoyable, but sprinkling a bit of salt on them elevates the flavors. Nothing fancy, right? And while all of us have experienced the magic of salt on and in the food we eat, few of us have explored the multitude of spices that, when combined, can transform ordinary vegetables, fish, chicken or meats into something quite extraordinary. 
Ingredients:
I love experimenting with spices. I might, for example, add fennel seeds, oregano, basil and crushed red pepper flakes to a red pasta sauce. Other times, I will just sauté lots of onions and garlic and add a handful of fresh herbs to the sauce while its cooking.   ....

New York , United States , Ruth Kim , Eric Ripert , Daniel Boulud , Michael Solomonov , Lior Lev Sercarz , David Hamilton , Global Foods Or Jay International , Sweet Nigella Spice , Lior Lev , High Holiday , New York City , Israeli Lior Lev Sercarz , Transform Your Everyday Cooking , Global Foods , Jay International , Israeli Cooking , Israeli Michael Solomonov , Middle East , புதியது யார்க் , ஒன்றுபட்டது மாநிலங்களில் , ரூத் கிம் , டேனியல் போழுது , டேவிட் ஹாமில்டன் , உலகளாவிய உணவுகள் அல்லது ஜெய் சர்வதேச ,

Take no shortcuts in making White Bean Hummus from Louie


Notes: Keep the cheeses cold in the refrigerator until ready to grate them.
• Juniper uses Duke’s mayonnaise for this recipe, which has a distinctive flavor.
• Be sure to use smoked paprika for this dish.
• Juniper uses Crystal Hot Sauce as the hot sauce.
• While Juniper uses a flavorful garlicky juice from the pickles they make in house, any pickle juice will do.
• The optional ¼ cup of cream cheese adds an extra creaminess and keeps the dip from separating, but it is not used in the Juniper recipe.
• The dip is baked and served in cast iron at Juniper, which helps it retain heat. You may use individual 6- or 8-ounce ramekins for this appetizer. Adjust the timing of the bake accordingly. ....

United States , South Africa , Bruxelles Capitale , Tower Grove , Soult Ukpyolsi , South Korea , University City , Johanna Huckeba , Christian Gooden , Sean Turner , El Toluco , Cristinam Fletes , Ian Froeb , Cristina Fletes Boutt , Stephanies Cordle , Laurie Skrivan , Nannie Gunn , Erikm Lunsford , Austin Steele , Thomas Keller , Shelby Kardell , Molly Barry Wagner , Tim Vizer , Parmigiano Reggiano , Jennifer Silverberg , Erikm Lunsford Post Dispatch ,

Use best ingredients to perfect Pint Size's Chocolate Creme Pie


Notes: Keep the cheeses cold in the refrigerator until ready to grate them.
• Juniper uses Duke’s mayonnaise for this recipe, which has a distinctive flavor.
• Be sure to use smoked paprika for this dish.
• Juniper uses Crystal Hot Sauce as the hot sauce.
• While Juniper uses a flavorful garlicky juice from the pickles they make in house, any pickle juice will do.
• The optional ¼ cup of cream cheese adds an extra creaminess and keeps the dip from separating, but it is not used in the Juniper recipe.
• The dip is baked and served in cast iron at Juniper, which helps it retain heat. You may use individual 6- or 8-ounce ramekins for this appetizer. Adjust the timing of the bake accordingly. ....

United States , South Africa , Bruxelles Capitale , Tower Grove , Soult Ukpyolsi , South Korea , University City , Johanna Huckeba , Christian Gooden , El Toluco , Cristinam Fletes , Cristina Fletes Boutt , Stephanies Cordle , Elsie Winstead , Laurie Skrivan , Christy Augustin , Nannie Gunn , Erikm Lunsford , Austin Steele , Thomas Keller , Shelby Kardell , Tim Vizer , Parmigiano Reggiano , Jennifer Silverberg , Erikm Lunsford Post Dispatch , Jerry Naunheim Jr ,