Known for innovative recipes that are easy enough for novice bakers to pull off in their own kitchens, Ford wants people to have fun making bread, and not be intimidated by it.
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Lisa Cericola,
Southern Living,
10 Aug. 2025
Operating as a collective, with 70 percent of sales going directly to the individual baker, Michi Michi provides support and infrastructure to home cooks and pop-up owners looking to get a leg up and find a regular customer base.
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Candice Woo,
San Diego Union-Tribune,
31 July 2025
Johnny McGrew of Mio Vicino Pasta and Pizzeria in Santa Clara says their marinara recipe belonged to the mother of original owner Tommy Caso, who was from Boston’s North End, and was passed down to current head chef Elias Salvador, who has been with them for 33 years.
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Sal Pizarro,
Mercury News,
13 Aug. 2025
Visiting Taylor Shellfish is what sold chefs James Zamory and Aaron Saurer—the duo at the forefront of Bellingham’s culinary boom—on moving from Brooklyn to Washington in 2020 to open a live-fire restaurant, Carnal.
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