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by phdragonlady
by pwdeb
by joellen50
by carolestrella
Bucatini with Brussels Sprouts, from Corkbuzz - April 25, 2012
The Tasting Table agrees with me as to their favorite Corkbuzz dish: the buttery bowl of bucatini with Brussels sprouts and chile oil. They like it with a glass of Trimbach Riesling Reserve with it — which is why they …
Food and Film - February 26, 2012
As one might guess, Film Movement, a company dedicated to distributing the best award-winning films from the world’s top film festivals, loves learning about different cultures. But that doesn’t mean only movies…
Each month, Film Movement releases a new …
Avocado Dipping Sauce - January 30, 2012
Use this quick and easy sauce as a dip for Superbowl Sunday. Serve with fresh veggies (carrot, celery, tomato, jicama, fennel, bell peppers), fresh or fried shrimp, Buffalo wings, seasoned fries or chips made from regular or sweet potatoes, taro …
Hearts of Palm at Jerry’s Restaurant - April 2, 2011
It’s rare for a side dish to be so exceptional that it becomes the standout of the meal, let alone a restaurant; but Chef Bridget Burns at Jerry’s in Winnetka serves a Hearts of Palm Salad so innovative that it …
Express (aka Quick!) Entrees Using Peanut Butter - December 2, 2010
Looking for delicious recipes that you can get on the table in under 15 minutes with little fuss, and big flavors. What follows are Peanut Butter (PB) recipes adapted from Express Lane Cooking®, my daily syndicated column. These originally posted …
Cannellini Bean Recipes - October 14, 2010
Beans have a well-deserved reputation of being the musical fruit–that is, unless you eat them regularly.
The following recipes using cannellini beans are from by “Beans” cookbook and were originally posted on a review of Progresso cannellini beans here.
I’m …
Mini Fish Tacos - October 2, 2010
Sweet & Spicy Meatballs or Chicken - May 20, 2010
Apolo Ohno’s Curry Potato Soup - May 17, 2010
Fresh Berry and Orange Crepes - May 7, 2010
Asparagus Bundles with Proscuitto & Goat Cheese - April 16, 2010
Malaysian Kitchen: Roti Chanai with Curry Lentil Sauce - April 5, 2010
“Please Join Malaysian Ambassador Dato’ Sri Dr. Jamaludin Jarjis for an introduction to Malaysian flavors,” said the invitation to a cooking demonstration at the International Culinary Center in New York City.
These four chefs demonstrated (and we got to sample) …
Prosciutto Asparagus Spirals - April 2, 2010
Prosciutto Asparagus Spirals
Thaw: 40 minutes
Prep: 15 minutes
Bake: 15
…
Grilled Asparagus with Spicy Lemon Mayo - March 22, 2010
A perfect match for the first sunset of spring — grilled asparagus and chilled chardonnay.
With the arrival of spring came a box of fresh Asparagus from the California Asparagus Commission along with warm weather. I turned on the grill, …
Sabra Hummus: Mediterranean Pizza - March 18, 2010
Mediterranean Pizza
Preheat oven to 450°F.
Spread 1 cup Sabra hummus (any flavor) on to a whole-wheat prepared pizza crust. Top with 1/2 pound
…
Buffalo Chicken Dip - March 16, 2010
Though my company’s office parties have definitely provided more than a few funny stories over the years, there is one thing in particular that I will always remember from one year’s party. Or, more specifically, something that I will never …
The Cooking School at the “Ranch” AKA Rancho La Puerto - April 3, 2009
Earlier this year, I returned to the ranch — that’s Rancho La Puerta in Tecate, Baja California, Mexico, one of the top ten destination spas in the world.
(The top one I haven’t yet experienced is almost in my backyard: …
Chef Denise Appel’s Spring Rolls from Zinc (New Haven) During Sneak Peek Week - February 9, 2009
The first stop on the Slow Food restaurant tour during Sneak Peek Week was at Zinc (964 Chapel Street, New Haven). Denise — a fan of Vietnamese-inspired cooking — demoed her Market Vegetable Rice Paper Rolls with a Peanut Sauce…
Thali’s Konkan Crab - June 24, 2008
During the second stop of Saturday’s restaurant tour, Amal Raj — a chef from Thali — demonstrated how to prepare Konkan Crab, their signature appetizer, the one I’d call a Bite of the Best.
The restaurant and this mild flavored …
A Taste of Bespoke with Arturo Franco-Camacho in New Haven - June 14, 2008
“Day boat scallops smell fresh, like sweet milk,” explained Arturo Franco-Camacho, owner and creative chef of Bespoke (New Haven, CT) as he began his demonstration of porcini encrusted sea scallops served with a cauliflower puree, fava bean shiitake ragout and …
Food Network’s Robin Miller Morphs Recipes on the Main Stage - March 2, 2008
“Morphing means to take a recipe (or part of a recipe) that you’re already making, double it, and transform the extras into an entirely different meal,” explained Robin Miller. She morphed one chicken dish into three others, with recipes from …
Tropical Mango Gazpacho from The Palms Chef Gerd Richter - February 28, 2008
Located on 30th Street in Miami Beach (FL), the more tranquil north side of South Beach, The Palms hotel was just far enough from the South Beach Wine and Food Festival — held on the beach from 10th Street …
The Tasting Table agrees with me as to their favorite Corkbuzz dish: the buttery bowl of bucatini with Brussels sprouts and chile oil. They like it with a glass of Trimbach Riesling Reserve with it — which is why they …
Read MoreEven if you don’t watch Mad Men, you’ve heard about the hot series based on life in the ‘60s and Don Draper, it’s lead character. The series is so hot that clothing styles and the cuisine and cocktails of …
Read MoreJust attended a “Destination DC’s 2012 New York Media Reception,” where I met Derek Brown, owner of the Columbia Room in Washington, D.C. He was serving a cocktail, made with Bowmore Single Malt Scotch —that was well blended, not too …
Read MoreChristina Verrelli’s Pumpkin Ravioli with Salted Caramel Whipped Cream was the winner of a million dollars at the Pillsbury Bakeoff last month in Orlando.
Martha Stewart announced all the winners live on her television show broadcast from the Bakeoff. Martha …
Read MoreIn a newsletter I received from Kardea Gourmet recently, I saw this simple recipe for chimichurri — an herb-oil sauce to add flavor to foods used widely in Argentina. Thought I’d share it!
Traditionally it’s used for grilled meats — …
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