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3 healthy recipes with chicken broth

With the drop in temperatures so typical of the winter months, what you want the most is to drink a homemade broth that helps you warm up quickly. One of the easiest broths to make while being delicious is chicken. With this broth, you can make a multitude of dishes that are perfect to drink during the cold months. Take good note of these 3 wonderful recipes with chicken broth that you can make whenever you want and satisfy your family or guests.

Tips for recognizing your musical instrument

Thefts of musical instruments are very frequent. The price of the instruments is what most attracts the attention of thieves and they do not miss the opportunity when they see them.

Soft frozen prawn curry: quick seafood recipe to bring India to the table

Indian cuisine can seem complicated by the number of preparations and ingredients that, sometimes, ask for their recipes. But we can take many licenses to be inspired by its gastronomy and thus prepare dishes as tasty, easy, and inexpensive as this mild curry with frozen prawns. You don’t even have to remember to defrost them.

Best time to travel to Italy

Sicily has little to do with the Dolomites, or Milan with the beautiful Tuscany. And yet they all belong to the same country. This is why it is so important to plan carefully when traveling to Italy. It depends on your interests as well as in the area of ​​the country that the best time is summer or winter. Let’s break down the best dates to make your Italian vacation a real success.

7 tips for using music against stress

Music is one of the best remedies for relieving stress. Whatever our tastes in the matter. And not necessarily special relaxation sounds.

Indeed, everyone has the freedom to listen to music that makes them comfortable.

7 cocktails in the world that you can’t stop trying

Traveling includes much more than just strolling the mysterious and exotic streets of our destinations. Mixing with its inhabitants, eating the typical dishes, and drinking like the locals is also part of the experience. And, so that yours is complete, from Exoticca we tell you about some cocktails in the world that you cannot miss when you travel to their country of origin.

Winter travel: the 5 best destinations

One of the advantages of winter travel is that you can find offers at more than interesting prices. When the cold arrives and the hours of light diminish, many people begin to long for the warmth of the summer sun. Why not seek warmth in the dead of winter?

Music on! 5 cities in the world for music lovers

Each place in the world has its own rhythms and rich musical culture. But these 5 cities have reached extraordinary potential in this regard. They still have the character of a magnet for important concerts or annual music festivals, which makes them true meccas for any lover of one of the most ancient artistic expressions in history.

8 trips for 8 love stories

Although if we talk about love, most of us would come to mind cities like Paris or Venice, the truth is that there are destinations that give off a special romanticism just by contemplating them. In this selection, we show you the landscapes that have managed to inspire writers and filmmakers to set in them some of the best-known and most awarded love stories of universal culture.

Typical dishes of Italian food

Italy has very varied gastronomy that reflects the cultural diversity of its regions and historical experiences. Like the Spanish, its food is included within Mediterranean gastronomy considered one of the most complete and healthy worldwide.

Trisha Yearwood

Country Music Artist, Author, Actress

One of the highest-selling female artists in Country music history , a New York Times Bestselling cookbook author, and now a Food Network star, Trisha Yearwood has a habit of surpassing expectations.

Tim Love

Chef & Owner of Loveshack, The Lonesome Dove Western Bistro, Woodshed Smokehouse and White Elephant Saloon

Tandy Wilson

Chef, City House

Tandy Wilson opened City House in Nashville’s historic Germantown district in December 2007 in space that had formerly housed the working space for artist and sculptor Alan LeQuire.

Sarah Gavigan

I guess you would call me a country girl if you knew I was born and raised in Columbia, Tennessee. If you really want to get down to origin though, I’m half Sicilian and half Irish, which means I am genetically predicated to be loud and eat a lot. I think that describes me much better than a country girl.

Roderick Bailey

Chef/Owner, The Silly Goose

As the Chef and Owner of The Silly Goose in Nashville, Tennessee, Roderick Bailey loves food. But, that hasn’t always been the case. As a child, he was an extremely picky eater – until he experienced New Orleans. When he was seven years old, Roderick’s parents took him to New Orleans, giving him the opportunity to eat at some of the city’s classic culinary institutions: K’ Pauls, Commander’s Palace, Galatoires & Antoine’s. After a few mouthfuls, his relationship with culinary experiences changed forever; Roderick became passionate about food, and he hasn’t looked back since.

Robert Grace

Growing up in Tennessee and north Georgia, Chef Robert Grace was steeped in rich, southern cooking with farm-fresh ingredients. He has been working in kitchens since the age of 16, ultimately following his passion for food to Johnson & Wales in Providence, Rhode Island to earn a degree in Culinary Arts.

Phillip Krajeck

Chef and Owner, Rolf and Daughters

Native southerner chef Philip Krajeck has created a restaurant that embraces his passion for local and seasonal food while honoring Nashville’s history and culture. The result is a neighborhood restaurant housed in a historic landmark showcasing the talent, ingredients, and culinary tradition of the region.

Peter Gago

Chief Winemaker, Penfolds

Peter joined the then Penfolds Wines Pty Ltd in 1989. He started his tenure making sparkling wine, then reds, and served as Penfolds Red Wine Oenologist before being appointed Penfolds Chief Winemaker in 2002, making him only the fourth winemaker to be responsible for Penfolds’ flagship wine, Grange.

Pat Martin

Pat Martin

Chef, Martin’s Bar-B-Que

Pat Martin began cooking barbecue over 20 years ago while in college. Seven years ago Pat turned his passion into a profession and has quickly garnered recognition as one of the top Pit-Masters in the country.

Nick Pellegrino

Creator & Chef, Mangia Nashville

Nick Pellegrino, the creator of the pop-up restaurant phenomenon, Mangia Nashville, brings a level of culinary richness and excitement that is new to Nashville’s dining landscape.

Nancy Silverton

Chef, Author, & Co-owner, Mozza Restaurant Group

With partners Mario Batali & Joe Bastianich, Nancy Silverton is the co-owner of Pizzeria and Osteria Mozza in Los Angeles, Newport Beach and Singapore, as well as Mozza2Go and Chi Spacca in Los Angeles. Silverton also founded the world-renowned La Brea Bakery and Campanile Restaurant, an institution that Angelenos cherished for decades.

Michael Symon

Chef/Owner of Lola, Lolita, Roast and B Spot

Chef Michael Symon cooks with soul. Growing up in a Greek and Sicilian family, the Cleveland native creates boldly flavored, deeply satisfying dishes at his four restaurants in America’s heartland: Lola, Lolita, Roast and B Spot. He also shares his exuberant, approachable cooking style and infectious laugh with viewers as an Iron Chef on the Food Network.

Matt Farley

Executive Chef, The Southern

Executive Chef Matt Farley began his culinary journey in rural upstate New York at the age of 17. He moved to New York City in 1995, where he worked his way up in the kitchens of some of the Big Apple’s most lauded restaurants.

Margot McCormack

Margot spent many Saturday mornings as a little girl in the kitchen with her mother frying doughnuts, baking bread, and making candy. Cooking was fun and it tasted good, so it was restaurant work she turned to for a part-time job while studying creative writing at the University of Tennessee in Knoxville. Margot excelled in the work and was quickly promoted.

Larry Carlile

Executive Chef, SILO

Larry Carlile developed his passion for cooking at a young age, refining his skills in restaurants such as Radius10, Virago, and LIME. Working his way up in the culinary world, he is now the proud Executive Chef at Silo, an elevated southern restaurant in Nashville, TN.

Joseph Lenn

Executive Chef, Blackberry Farm

Joseph Lenn, the executive chef of the Barn, leads his team in providing the Foothills Cuisine for which Blackberry Farm has come to be known. A Tennessee native, Lenn is garnering national attention for his talents in the kitchen.

Jonathan Waxman

Chef, Barbuto; Author

Jonathan is a native Californian. Raised in Berkeley, he was nurtured in the food arts from an early age. His father was raised in the Bronx & his mother in Bedford-Stuyvesant. They loved to cook. They went to great lengths to educate their sons in all things culinary.

Jon Shook & Vinny Dotolo

Chefs, Animal & Son of a Gun

Jon Shook and Vinny Dotolo are Los Angeles-based chef-entrepreneurs who blend innovative and seasonal cooking with ambitious dining experiences. They opened an Animal restaurant in June 2008 to widespread acclaim.

John Currence

John Currence was born and raised in New Orleans to a family that loved to cook and spend time in the kitchen. His parents’ travels during his childhood, combined with the family’s several years in Europe, brought the dishes of the world to their dinner table, while time spent hunting and fishing in South Louisiana began the education in the foods of his home.

John Besh

Besh Restaurant Group, Author, TV Personality, John Besh’s Family Table, New Orleans, LA

John Besh is a chef and a native son dedicated to the culinary riches of southern Louisiana. In his restaurants, entrepreneurial pursuits, and public activities, he preserves and promotes ingredients, techniques, and heritage one mouth-watering dish at a time.

Jennifer Justus

Raised at the table of a meat-and-three, Jennifer Justus had her Southern food education on plates of fried chicken and turnip greens. But she received her formal training at Boston University where she created her own food writing curriculum with courses in both Journalism and Gastronomy, a cultural study of food founded by Julia Child and Jacques Pepin.

Jeni Britton Bauer

Founder, Jeni’s Splendid Ice Creams

Jeni Britton Bauer has honed her ice cream-making skills for nearly two decades and is the author of The New York Times best selling Jeni’s Splendid Ice Creams at Home. In its 8th printing, the cookbook dubbed the “homemade-ice cream-making Bible” by The Wall Street Journal earned Jeni a James Beard Award, America’s most coveted honor for those writing about food and the culinary arts.

Jay Flatley

Executive Chef, Tavern

Jay Flatley was born and raised in New Orleans, LA, where he began cooking at a young age with his mother and sister. Like many chefs, Jay started his restaurant career washing dishes in a neighborhood restaurant. He moved to Dallas, TX, and began cooking for Outback Steakhouse, where he learned all areas of the restaurant. After Outback, Jay began cooking in a privately-owned restaurant, where he decided to further his career and attend culinary school. He received his bachelor’s degree from the Culinary Institute of America, and shortly after, returned to New Orleans to be a Sous Chef at the Crescent City Brewhouse. While there, he worked for three years, before and after Hurricane Katrina, until going to the Gulf Coast where he was Chef De Cuisine for the upscale dining restaurant, Fire.

After two years on the beach, Jay moved to Nashville, TN, and began cooking at Lime, where he became Sous Chef. Finally, in 2013, Jay became Executive Chef at Tavern in Midtown, M Street’s cool-casual, gastro-pub concept. As Chef of a local “foodie favorite,” Jay has been able to explore his creative mind by creating fun, inspired, and mouth-watering dishes.

Hal M Holden-Bache

Chef, Lockeland Table

Hal M. Holden-Bache is the executive chef and owner of Lockeland Table opening in August 2012 in Nashville, TN. However, his love of cooking began years before this most recent restaurant venture. As with many chefs, Hal’s culinary education began at a young age cooking alongside his mother, preparing the family meals.

Giovanni Francescotti

Owner, Giovanni Ristorante

Giovanni Francescotti was born in Trento Italy Oct 12th, 1950. He was raised in London where his father was in the restaurant business. Giovanni later moved back to Italy in 1973 and attended The Wine and Food Institute of Trento. He then opened a family restaurant with his sisters which he later sold to them and emigrated to New York in January 1981.

Giada De Laurentiis

Chef, Author, Television Personality

Emmy Award-winning personality Giada De Laurentiis has become a household name. With an impressive background of culinary training and a unique, personable charm, she is a globally revered celebrity chef who continues to prove her skill and accessibility not only with her expanding presence beyond Food Network but also with the great success of her cookbooks, brand alliances, newly launched food products and a recurring role on Today.

Erik Anderson & Josh Habiger

Co-chefs, The Catbird Seat

Erik Anderson was born to be a chef. His father worked as the Sous Chef at the famous Drake in Chicago, and his parents owned their own restaurant for many years. While much of his initial experience comes from experimenting at home, his professional gigs have given him an expansive knowledge base to accompany his innate skills.

Edward Lee

Chef, 610 Magnolia

Chef Edward Lee’s culinary story could only happen in America. One part Southern soul, one part Asian spice, and one part New York attitude, Lee is a Korean-American who grew up in Brooklyn, trained in NYC kitchens, and has spent the better part of a decade honing his vision at 610 Magnolia restaurant in Louisville, KY.

Donald Link

Executive Chef and Chief Executive Officer, Link Restaurant Group

Donald Link
Executive Chef and Chief Executive Officer
Link Restaurant Group: Herbsaint, Cochon, Butcher, Calcasieu, and Pêche Seafood Grill

DJ Mel

2013 Flavors of Nashville DJ

DJ Mel will be spinning during The Flavors of Nashville at Public Square Park.

Deb Paquette

Executive Chef, Etch Restaurant

Deb Paquette is well known in Nashville where she’s lived and worked for the last thirty years. After graduating from the Culinary Institute of America, she became the first woman in Tennessee to qualify as a certified executive chef.

Dana Cowin

Senior Vice President and Editor in Chief, Food & Wine

Dana Cowin is the editor in chief of Food & Wine, which is celebrating its 35th anniversary this year. At Food & Wine since 1995, she oversees the award-winning print magazine and its website, as well as digital e-reader editions, mobile applications, and branded books.

Chris Chamberlain

Chris Chamberlain is a food, drink, wine, spirits, travel, and personal interest writer based in Nashville, Tennessee, where he has lived his entire life except for four years in California where he studied liberal arts at Stanford University and learned how to manipulate chopsticks. He is a regular writer for the Nashville Scene and their “Bites” food blog. He is also the Southern correspondent for FoodRepublic.com, a national website dedicated to “Drinking, Eating, and Living the Way a Man Should.”

Charles Phillips

An intrinsic passion for quality and community provides the foundation for Executive Chef Charles Phillips’ work. His diverse seasonal menus for Nashville’s 1808 Grille center on fresh, sustainable ingredients, including locally grown produce, and exemplify the joy of shared experience—from field to market to kitchen to table.

Carey Bringle

Peg Leg Porker

With deep-seated roots in the West Tennessee BBQ culture, I developed an appreciation for BBQ at a young age. Having parents who grew up in Memphis, it was inevitable. To say that my family had a passion for it is an understatement.

Barclay Stratton

Chef, Merchants

As chef of one of Nashville’s most storied restaurants, Barclay Stratton helms the second-floor kitchen of Merchants Restaurant, delivering refined cuisine with a Southern touch. His Texas roots, innate creativity, and knowledge of various cuisines make him a great asset to the Strategic Hospitality team, and further position Merchants as a top restaurant in Music City.

Arnold Myint

Born in Nashville, TN, Arnold spent a majority of his childhood traveling between his parents’ homeland of South East Asia and touring the world as a competitive and professional Ice Skater. After attending the Institute of Culinary Education and a short stint in New York City, Arnold returned to Nashville to begin his culinary pursuits. Being raised in the restaurant industry, the proprietorship is not unfamiliar.

Aarón Sánchez

Mestizo, Author, TV Personality, Chopped, Motochefs, New York City

Aarón Sánchez is the co-star of Food Network’s hit series, Chopped, as well as the star of FOX Utilisima’s #1 rated series Aarón Loves NY and their new travel-food series MOTOCHEFS. Aarón is the chef/owner of Mestizo, located in Leawood, Kansas.