Punta Cana, Resort Food, and Yuca

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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)

Weird title, I know, but it’ll make sense if you read today’s post. Continue Reading

Baked Jalapeno Poppers

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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 think I mentioned this in last year’s Super Bowl post, but I am not a sports fan. The only reason I look forward to game day is because of the food. Why are football snacks so delicious? Anyway, everybody knows that your team doesn’t stand a chance if you aren’t serving up something delicious to your friends (okay, maybe that’s not true but it’s probably just as effective as wearing your favorite jersey!).Continue Reading

Your New Favorite Holiday Recipe

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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 love candy. Sweet, sour, chocolate, caramel … I love it all. While I try to stray away from my sweet addiction more often than I indulge, the holiday season is the one time every year during which I allow

Cracker Candy
Photo and recipe from AllRecipes.com

myself to just go for it. Between holiday parties, family get togethers, and the overall Christmas spirit, I feel like I’ve always got some type of treat in my hand. But there is one that outshines all others (at least

in my opinion) and it’s not something you can find in any store. Have you guys had cracker candy yet? You make it with saltines! I don’t remember when or where I first tried it but I do know that I’ve been obsessed ever since (there’s a pun in there but I’ll let you figure it out). Anyway, I’m sure there are a ton of different versions of this but I love this recipe from AllRecipes.Continue Reading

How to Make the Most of Leftover Greens

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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’m just gonna say it. I don’t like salad. Well no, it’s not that I don’t like it. It’s just that for me, it’s probably the easiest meal to get sick of and it happens at lightning speed. The problem is that every now and then I’ll crave one (usually after a weekend of eating

Photo Credit: Epicurious (link to recipe in body)
Photo Credit: Epicurious (link to recipe in body)

junk) but it’s hard to buy ingredients for just ONE salad. Alas, I am a waster of greens, which is another struggle because I hate wasting food. Lucky for me, and for anybody else who tosses head after head of lettuce or bag after bag of mixed greens, there are several ways to use up your rejected salad materials. It’s simple really … cook em!Continue Reading