| May 28, 2012
| 8:42 AM
Chef Andrew Dornenburg and author Karen Page
To purchase a copy of the book:
The Food Lover's Guide to Wine
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
For more information:...
| Oct 8, 2012
| 8:49 AM
1/2 lb. fresh or dried egg fettuccine pasta (De Cecco)
1/2 stick of butter
1/2 cup heavy cream
1/2 cup grated cheese, Romano or Parmesan cheese (your choice of either or both)
3 to 4 dashes nutmeg
Place a saute pan over burner on medium high heat
| Oct 11, 2012
| 2:24 AM
Food Network star Sandra Lee shares tips for family fun
These days, it seems like we're busier than ever, but it's important to still make time for your family and friends. We're getting tips for fun and simple family get-togethers from home and...
| Oct 11, 2012
| 4:47 AM
Key ingredient: Meijer Canned Pumpkin
Nutrition benefits: Canned pumpkin is packed with nutrients and pumpkin has been deemed a "super food" because it contains powerful antioxidants known as carotenoids that can protect cells...
| Oct 15, 2012
| 10:21 AM
Quartino Ristorante and Wine Bar
626 N. State Street
To read more about the restaurant:
To purchase a copy of the cookbook:
250 True Italian Pasta Dishes: Easy and...
| May 4, 2012
| 8:55 PM
Pat Sajak, the host of TV's long-running game show "Wheel of Fortune," will star in the Neil Simon comedy, "The Odd Couple" at UConn's Nutmeg Summer Series.
The show, which also stars, Joe Moore, will play June 21 to July 7 at the Harriet S. Jorgensen...
| May 10, 2012
| 7:58 AM
The Sauce – A Mornay Sauce
- 3 Tablespoons butter
- 3 Tablespoons AP flour
- 3 cups whole milk, warmed
- pinch of nutmeg and pepper
- ½ teaspoon salt
- 1 ½ cups gruyere, shredded
- Melt butter in...
| May 18, 2012
| 10:11 AM
Our recipe for easy homemade apple dumplings is inspired by the traditional apple dumplings that are still so popular in the Amish areas of Pennsylvania.
Cooking Time: 50 min
- 1/2 cup water
- 1/4 cup granulated sugar
| May 22, 2012
| 7:49 AM
Overcooking is what kills asparagus for most people. Memories of gray, limp and pungent spears follow wary eaters like ghosts from a nightmare.
But when treated right, asparagus is a versatile and complex vegetable. Its flavor profile can switch from...
| May 27, 2012
Gnocchi share much with their cousins, the pastas, yet retain a unique heritage: rolled from potatoes; hunched into dumplings; and led by that silent "g" cozied up to the "n."
A burden few words share. The gnome is used to the role of odd. He spends...
| Oct 4, 2012
| 7:27 AM
Panzerotti are a stuffed pastry native to the southern Italian regions of Apulia (Puglia) and Campania. Think of them as large fried ravioli or a small calzone.
Panzerotti get their name from the southern Italian word pancia or "stomach" for their...