| Feb 22, 2012
| 8:55 PM
Kathy Brown wasn't always much of a chef — but she was an educator.
When Brown, the former head of Grace Christian School, was diagnosed with amyloidosis of the heart in April 2008, she began experimenting with recipes to suit her new low-fat, low-...
| Jan 19, 2012
Pizza joints, many boasting wood-burning ovens, are popping up all over the Southland like chanterelles after a rainstorm. But they're not the only restaurants working with oak or almond wood. Some chefs at other restaurants are lucky enough to have wood-...
| Jul 11, 2012
| 7:09 AM
Culinary Consultant for Bristol Farms Stores, Chef Jamie Gwen shares some summer meals you can prepare that require no cooking!
For Bristol Farms locations, go to www.bristolfarms.com
CHEF JAMIE’S ULTIMATE
| Jul 17, 2012
| 7:21 PM
The art of charcuterie is thousands of years old, with its origins dating back to Roman times. With a newly modern approach to meat making it possible to find cured meats that are well made, and even healthy, charcuterie has become increasingly popular....
| Feb 16, 2012
Italians really know how to eat. A meal always begins with wine, and since no one ever drinks wine without food, a selection of antipasti (literally, "before the meal" snacks) appears on the table or sideboard. No rush, you talk, sip wine and nibble,...
| Feb 10, 2012
| 3:52 PM
Jesus was sitting on the slope of the Mount of Olives. He had just walked out of the Temple in Jerusalem after verbally blasting the Pharisees. Many of us see Jesus only as the gentle Jesus. We see the painting of him surrounded by children. We see him...
| Feb 10, 2012
| 4:09 PM
Six years ago, Marion Kohler's daughter came home from State College with a recipe she found in an old magazine in a doctor's office.
It was for Pimento Antipasto Dip, a recipe that won first place in the Sweet Discovery Pimento Contest judged by Taste...
| Feb 7, 2012
| 3:03 PM
Food and romance are as much a part of Valentine's Day as chocolates, red roses and sweet whispers. And nowhere does that pair play out more than in the kitchen.
"Cooking is like love. It should be entered into with abandon or not at all."
| Feb 9, 2012
10 Main St., Middletown
My friend Summer is a pizza connoisseur. So when she told me I had to try Mondo's pizza I knew it was going to be delicious. With two kids in tow we set out to Mondo for lunch...
| Feb 3, 2012
| 6:26 AM
Park Avenue's Trattoria Toscana has spun off Armando's Cucina Italiana & Pizzeria in nearby Hannibal Square. And the eclectic Winter Park sibling is serving up mighty fine pizza, tender pastas and more.
The location is the former home of Hot Olives,...
| Jan 31, 2012
| 1:31 PM
Our southwestern-style Border Biscuit Bake is so easy to throw together, and these melt-in-your-mouth zesty wedges will surely turn any meal in to a fiesta, as a side dish or even instead of traditional rolls!
Cooking Time: 40 min ...