1Heat oil in a non stick pan, add onion, garlic and tomatoes and fry until sizzles, then reduce heat to low and cover. Leave to fry very gently.
2The tomatoes need to cook for around 20 minutes, so time your pasta cooking here, depending on whether you’ve got fresh or dried pasta. Cook until al dente in boiling salted water, then drain.
3Remove lid from tomatoes, stir and check there’s enough oil for the pasta. Add the basil, stir, then add the pasta to the pan, and stir well.
4Add most of the goats cheese, leaving some to put on top at the end, and stir gently through so that the pieces of cheese melt and soften but ans start to disperse, but stay in clumps. Serve the remaining cheese on top, and enjoy!
What's the difference between an ale and a lager? To find out, we visited Boomtown Brewery in Los Angeles, and met with Production Manager, Benjamin Turkel, to learn about the similarities and differences between the two beers. Benjamin took us through the different style points and production methods to learn ultimately what separates the two styles of brews.
In this episode of Chow-To, Guillermo meets with kawaii foods master Hiroyo Belmonte at the Japanese cultural center, Resobox to learn how to make Kazari Maki Sushi, also known as decorative or cute sushi. Peach blossoms, penguins and jack-o-lanterns are just some examples - kawaii overload!
Learn how to make the most adorable sushi DIY-style at home like a master sushi chef.
In this episode, Guillermo visits Chef Pierre Thiam at his fast casual restaurant, Teranga, where he serves Senegalese-inspired grain bowls— AKA, the ultimate power lunch. Chef Thiam's goal is to educate health-conscious American consumers on these superfoods, while also improving the lives of producers by restoring biodiversity to the planet through highly sustainable ancient crops. Together they make a Yassa Bowl using West African red rice, one of the super grains highest in nutritional value today.