Welcome to Chow Bella's Bites & Dishes, where Valley chefs and restaurateurs respond to a question New Times food critic Laura Hahnefeld has on her mind. Have a question you'd like to ask? E-mail [email protected] Miss a question? Go here.
Maybe they gave us some great recipes, showed us how to roll out pie crust just so, or perhaps they simply gave us the independence and encouragement to make dishes for ourselves. Whatever the case, moms are a major influence when it comes to our kitchen skills (or lack thereof). And with Mother's Day right around the corner (this Sunday, May 13), I asked Valley chefs and restaurateurs about their moms and the most important cooking advice they received from them.
Bill Sandweg Owner Copper Star Coffee and Circle H Barbecue
Italian meatballs should be slow-cooked for most of the day. And for God's sake, don't stir them.