In the Kennedy Kitchen: Citrus-Glazed Grilled Salmon

Bica de Queijo, Portugal Goat Milk Cheese

The beautiful country of Portugal is a cradle of sheep's and goat's milk cheeses.  Its cheese makers follow ancient methods and traditions producing rustic, hand...

Cherrilicious - Rouge Cherry Tart

Chef Kevin Taylor is known for his creative, unpretentious approach to American cuisine.  At Rouge (Central City, CO) Chef Taylor takes his turn at chophouse...

I Scream, You Scream

Although ice cream tastes great year-round, nothing cools the senses or evokes more memories from childhood than ice cream on a warm summer's day. And...

Iris Rideau's Okra Gumbo

Coffee - something to think about

Coffee is an integral part of our daily lives. It can make or break a great meal. It can be an essential part of a...

Devilled Kidneys and the Full Monty British Breakfast

Today's recipe, "Devilled Kidneys" from the Woodstocker Inn (Woodstock, VT) is a critical part of a 'full monty' British breakfast.  To make the complete meal Innkeepers...

Chatting with Chef Alan Kantor - MacCallum House Restaurant

Chefs are a mighty lot.  They often begin life in the kitchen as dishwashers and endure numerous kitchen jobs long before ever even touching food. ...

Baking: From My Home to Yours

If Dorie Greenspan hasn't already won your heart with her other cookbooks, such as "Baking with Julia", then no doubt "Baking: From My Home to...

The Mighty Sausage

Sausages can be considered an almost perfect food. International in nature, they combine wonderful herbs and spices, flavorful meats, vegetables, fruits, and grains in a...

One Market: Beet Carpaccio

Creating innovative, yet sophisticated American fare is a never ending challenge that Chef Mark Dommen from One Market Restaurant (San Francisco, CA) constantly rises to;...

The "Other" White Wines

Summer time means lighter fare, weekend cookouts, beach and lake trips, the outdoor life, right?

It all leads to less red wine consumption and...

HALL Wines: Fillet of Beef with Morels and Parsley Fingerlings

Today's recipe from Chef Jane Coxwell at HALL Wines (St. Helena, CA) jazzes up beef fillets with a morel and wine based cream sauce.  Served...

Easy Summer Meals

When the weather turns warm, many of us turn to the grill as the foundation for our culinary efforts. Somehow cooking outdoors, seems to draw...

A Yellow Rose: Sausage Puffs

Chatting with Chef Alan Kantor - MacCallum House Restaurant

Chefs are a mighty lot.  They often begin life in the kitchen as dishwashers and endure numerous kitchen jobs long before ever even touching food. ...

Ice Cream and Frozen Desserts

Do you like ice cream, frozen yogurt, sorbet, ice milk or frozen soy milk? If you're anything like us then the answer is an emphatic...

Wining in the Kitchen

As a child, the sight of my mother wielding a blowtorch in an effort to achieve the perfect crème brûlé didn't incite the least bit of fear in me; au contraire: I would often beg...

Rainbow Lodge: Spice Rubbed Duck

One Fish Two Fish, Good Fish Bad Fish

Have you ever had that debate when eating fish, trying to decide whether you're being healthy, or harmful to your...

Casa Nuestra: Crab Cakes with Roasted Corn Salad

Today's recipe "Dungeness Crab Cakes with Tomatillo Avocado Sauce and Roasted Corn Salad"  combines the...

Wedding Season(ality)

According to numerologists, psychics, and students of all matters "lucky," Saturday, July 7, 2007 (7/7/7) was a perfect day for a wedding. Apparently it had...

Blue Harbor House Waffles

What could be better for Sunday breakfast that hot waffles?  How about waffles with a berry compote and crème fraiche...

Chatting with Chef Alan Kantor - MacCallum House Restaurant

Chefs are a mighty lot.  They often begin life in the kitchen as dishwashers and endure numerous kitchen jobs long before ever even touching food. ...

Happy in the Kitchen: Corn Nugget Crab Cakes

Parcel 104: Rosen Double Lamb Chop

Parcel 104 (Santa Clara, CA) resides on land that was once an orchard, land that has a strong history of food, and land that was once labeled - parcel number 104.  While naming a restaurant after a plot of land...

Maximus Lamb Burgers with Feta Cheese and Mint

Getting the kids into fish...

School's out and the kids are home.  You have a few camps and a vacation planned, but they still seem to have some time on their hands.  Well, why not get them to work making...

String's Penne Bagutta

At Strings (Denver, CO), Executive Chef Ed Kent strives "for a degree of eclectic" yet keeps his food "well grounded in its foundation".  This...

Five-Spice Seared Ahi

Today's recipe by Chef Nick Musser spices up Ahi tuna with an intriguing five-spice seasoning.  Complementing the Asian influences of the five-spices is a warm...

Whitegate Inn: Cheese Soufflé

If you are looking for a special breakfast entrée that is easy to prepare then give "Cheese Soufflé" from the Whitegate Inn a try.  This...

Chatting with Chef Jeffrey Buben