Sammy Moniz’s culinary journey began with the big family dinners she loved as a child. When she started making meals for her CrossFit champion husband, she wanted to make food that was as filling and nutritious as it was delicious. And so Feeding The Frasers was born, her brand where she documents the dishes, snacks, and desserts she cooks up at home, as well as the meals she manages for her husband while he’s competing. Between her beautiful food photos, inventive recipes, and charming personality, it’s no wonder that Feeding The Frasers has built up a loyal following of people who can’t wait to see what she cooks up next.
It depends on how hungry the family is! If I've scheduled my day appropriately, low & slow is the way to go!
Salt, Fat, Acid, Heat. Not only is the story within an interesting tale of one person's culinary exploration, but it's a textbook. It's filled with as much experience and personal knowledge as there is facts, tips, and tricks.
My most used ingredient is salt; fine salt during cooking and flaky salt to finish the plate. My favorite ingredient is extra virgin olive oil. For the longest time, I thought I didn't like EVOO. Turns out, there is such a thing as bad EVOO and that's all I knew. I was recently introduced to high-quality, fresh, grassy EVOO. I could drink it straight from the bottle. Quality matters!
Meat thermometer. I cannot believe I ever cooked without one. Why GUESS if your steak is the perfect medium rare or wonder if the chicken is fully cooked when you can KNOW!
I would pick a bowl of perfectly salted tortilla chips and hot salsa over a tray of cookies any day.