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Rick Bayless

A fraction of the auction/raffle prizes 4 Frontera Farmer Foundation dinner 10/15! Get those tix; almost sold out!
Nice! RT @Mark_Kieffer @Rick_Bayless I channeled you tonight and freestyled this dish tonight!
Great night 4 great cause! Join us 11/3 for an evening benefiting @pilotlightchefs Tix/info: #fym2017
A lesson in perfect empanada making from Xoco. Long beans and pak choy for Topolo from our roof top garden
!!! Yes!! RT @colocampbell my favorite time of year with my favorite well-loved cookbook!#mexicaneveryday
Time for dessert! Chef @Rick_Bayless introduces cajeta (over ice cream) to the kids in his cooking class @Macys #culinarycouncil #ad
Retweeted by Rick Bayless
Chef @Rick_Bayless getting ready to teach kids at @Macys how to make his Guacamole & Tomatillo Salsa! #ad #culinarycouncil
Retweeted by Rick Bayless
I had a blast RT @rtorresvegas Gracias chef bayless for hanging out w r kids n #Vegas @Macys Sofia had a blast.
Bring your mini-chefs to my kids cooking class at @Macys #LasVegas on 9/9! Tix, info: @CulinaryCouncil
Such a great night Sunday with family making pizzas and a salad with lots of local tomatoes and incredible melon
I made brunch: swiss chard polenta w poached eggs, sorrel, squash blossoms & fresh cheese. Inspired by @jennlouis new book, Book of Greens.
¡BOTTLE ALERT! Agent Piña is a bottle-conditioned saison brewed with over 1 1/2lbs of pineapple/gal of beer and fermented...
Retweeted by Rick Bayless
Stunning day @GreenCityMarket teaching tequila lime espuma, perfect gilding to r late summer fruit. Thank you too the hundreds who came out
Drink up, help out! On 9/2, $1 for every margarita sold @Frontera_Grill & my other Chicago places sent 2 Houston Food Bank!! #HarveyRelief
Frontera kitchen: Tomate criollo (aka Zapotec pleated tomato), fresco cheese made from Kalona Organic, edible flowers from my garden.
Spence Farm Fndn. "Harvest Feast" is 1 one my fav events! True celebration of local agriculture. Join us 9/17. Tix:
Cool that in Chicago we can so easily get agave "pencas" to roast and wrap our barbacoa before cooking. Boy, I love Chicago!
Made brunch for a bunch of friend,: eggs poached in rstd tomatillo cream w rstd Poblanos. Peach-raspberry slab pie
Thanks @iochicago for letting me tell stories & flex my (weak) improv muscles at TOLD last night with such amazing artists! So. Much. Fun!
I loveLoveLOVE this free-from blueberry tart baked in the wood-burning oven at Leña Brava
Ystrdy's perfect summer meal: local peach pie (raspberries, blackberries, blueberries). And gnocchi w garden sage, prosciutto & blue cheese
Gorgeous! RT @firehousechefs Did someone say Chilaquiles? Add your favorite meat or even soy chorizo,top it w/ eggs!
!! RT @katcayenne great weekend in #seattle w/ @Rick_Bayless 😋 your lunch inspired me to go do yogaO
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