Four Ways to Beef Up Roasted Veggies

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Rebecca McKinney

I was born a foodie. My dad is a chef, baker, and restaurant owner and my mom might as well be because she owns whatever kitchen she walks into. I grew up working in my family’s restaurant and bakery in Pawling, New York – McKinney and Doyle. I started behind the bakery counter at 12 years old after begging my parents to let me start working. At 16 I worked as a hostess. By 18 I was serving tables and training behind the bar where I then worked every other weekend throughout my college career. Even now, when I am visiting my family in New York, I help out where I’m needed. To make a long story short, the food and restaurant industry has been my life for as long as I can remember.

I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.

So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!

Eat well & travel often,

Becky McKinney

Latest posts by Rebecca McKinney (see all)

You may or may not know this about me, but I’m actually a really healthy person. Don’t get me wrong, I love all things gourmet and indulgent but more often than not, I’m sticking to a pretty clean diet and playing around with healthy recipes in the kitchen. I know that there are stigmas behind healthy eating: it’s boring, expensive, and bland. But FYI, none of those things are true. Okay, SOMETIMES it feels boring when I’m How to Beef Up Roasted Veggiessticking to a meal plan and my friends are eating pizza and wings next to me but for the most part, healthy eating is far from boring, especially if you know what you’re doing in the kitchen. I’m always happy to share cooking tips and recipes but for now, I want to teach you how to beef up your roasted veggies.Continue Reading

It Takes Two to Truffle

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Rebecca McKinney

I was born a foodie. My dad is a chef, baker, and restaurant owner and my mom might as well be because she owns whatever kitchen she walks into. I grew up working in my family’s restaurant and bakery in Pawling, New York – McKinney and Doyle. I started behind the bakery counter at 12 years old after begging my parents to let me start working. At 16 I worked as a hostess. By 18 I was serving tables and training behind the bar where I then worked every other weekend throughout my college career. Even now, when I am visiting my family in New York, I help out where I’m needed. To make a long story short, the food and restaurant industry has been my life for as long as I can remember.

I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.

So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!

Eat well & travel often,

Becky McKinney

Latest posts by Rebecca McKinney (see all)

This is it folks. Crunch time. Valentine’s Day is tomorrow so if you haven’t picked up some sweets for your sweet yet, I recommend swinging by the M&D bakery for a box of cookies, truffles, cupcakes, lover’s cake, Custom Valentine's CookieDanish, or anything else to spoil your better half. If you don’t have time to stop by, fear not. You can create decadent truffles at home with just two ingredients.Continue Reading

Meal Planning Made Easy

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Rebecca McKinney

I was born a foodie. My dad is a chef, baker, and restaurant owner and my mom might as well be because she owns whatever kitchen she walks into. I grew up working in my family’s restaurant and bakery in Pawling, New York – McKinney and Doyle. I started behind the bakery counter at 12 years old after begging my parents to let me start working. At 16 I worked as a hostess. By 18 I was serving tables and training behind the bar where I then worked every other weekend throughout my college career. Even now, when I am visiting my family in New York, I help out where I’m needed. To make a long story short, the food and restaurant industry has been my life for as long as I can remember.

I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.

So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!

Eat well & travel often,

Becky McKinney

Latest posts by Rebecca McKinney (see all)

I’ve been getting a lot of emails lately from people claiming that they love the recipes we share on the blog, but that they just don’t have any time to ever give them a shot. Believe me, I get it. We are all busy and honestly, as the years go by, it seems like we all just keep getting busier. But I have found that Meal Planning Made Easycooking and playing with new recipes can be therapeutic in a way and it’s also a great way to bring your family together at the end of a busy work day. While it would be so much fun if we could all afford to dine out every single evening, that’s a pretty unrealistic (and pretty unhealthy) way to live. So today, I thought I’d help you map out a plan to fit cooking at home into your regular routine so that when you DO go out to eat, it’s more of a special occasion than necessity.Continue Reading

Guacamole on Fleek

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Rebecca McKinney

I was born a foodie. My dad is a chef, baker, and restaurant owner and my mom might as well be because she owns whatever kitchen she walks into. I grew up working in my family’s restaurant and bakery in Pawling, New York – McKinney and Doyle. I started behind the bakery counter at 12 years old after begging my parents to let me start working. At 16 I worked as a hostess. By 18 I was serving tables and training behind the bar where I then worked every other weekend throughout my college career. Even now, when I am visiting my family in New York, I help out where I’m needed. To make a long story short, the food and restaurant industry has been my life for as long as I can remember.

I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.

So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!

Eat well & travel often,

Becky McKinney

Latest posts by Rebecca McKinney (see all)

Hey party people! Happy Fourth of July weekend! I know you are all probably just as excited about a Guacamole long weekend as I am so I’ll keep today’s post short, sweet, and super valuable. I get a lot of questions in my inbox about making reservations at McKinney and Doyle, wine suggestions, and favorite cocktails. But the one question that I get more often than any others is … how do you make McKinney and Doyle guacamole?!Continue Reading