| Dec 2, 2010
Alex Sarkissian is a natural. I've rarely encountered a restaurateur so relaxed and engaging, whether he's chatting with neighborhood regulars or checking on a table of newcomers. He moves around Momed, his 6-month-old eastern Mediterranean cafe, like...
| Dec 8, 2010
| 8:34 AM
2 egg whites, beaten with 2 Tbsp water
1 cup walnut halves
1 cup pecan halves
1 cup pistachios
1 cup smoked almonds
1 cup dried cranberries
1 cup dried cherries
½ cup sugar or sugar substitute
½ tsp. salt
1 tsp. cinnamon
½ tsp. nutmeg
¼ tsp. cloves
| Dec 16, 2010
It happens to the best of us every year. From Thanksgiving till New Year's, we navigate through endless nutritional land mines: cookie swaps and bottomless candy bowls; office potlucks with the requisite starchy crock-pot comfort foods; cocktail parties...
| Dec 20, 2010
| 7:29 AM
Holiday Appetizers and the 101 on How To Prepare and Serve Them by: Executive Chef, Craig Strong Studio at Montage Laguna Beach www.montagelagunabeach.com
SMOKED SALMON ON TOAST: ELEGANT AND EASY
by Chef Craig Strong
Studio at Montage Laguna Beach...
| Dec 21, 2010
| 3:12 AM
FOX43 Christmas Cookies and then Some!! These recipes feature the fabulous teas from The Spice and Tea Exchange. You can substitute any highly aromatic herbal tea mixture instead, but why not use your FOX43 Discount Code ("donna1") and sample some of...
| Apr 19, 2011
| 10:34 AM
Sandra Lawler was all grown up and had left her Boston home before she realized that not everybody serves lamb on Easter.
"I moved to Chicago, and they were serving ham, and I said, 'What is this? Who eats ham for Easter?'"
The chef at Baltimore's Feast...
| Apr 22, 2011
First impression: It has been 10 years since I last dined at Pa D's and what a difference a decade makes. Old fashioned hospitality is still in place, starting with the greeting from the hostess to the professional wait staff, but somehow this Italian...
| Apr 25, 2011
| 8:13 AM
Recipe: PAN-SEARED HALIBUT AND BRAISED PISTACHIO NUT For the BRAISED PISTACHIO NUTS Caramelize on high fire 6oz of diced Pancetta with 2 Tbsp of Extra Light Tasting Bertolli Olive Oil ( great for cooking with high heat, very high smoking point), add 1 cup...
| Dec 31, 2011
1 1/2 cups shelled pistachios, toasted, coarsely chopped
1 1/2 cups all-purpose flour
1 cup plus 2 Tbsps. sugar
1 tsp. baking powder
2 large eggs plus 1 yolk, beaten
1 tsp. vanilla
grated zest of 1 lemon
Preheat oven to 350 degrees and toast...
| May 4, 2011
What do you do when confronted with a 1-pound can of ready-to-serve claw crab meat sitting in the refrigerator? Admittedly, it's a rare occurrence — at least at my house.
So, I celebrate with a platter of golden, crusty crab cakes for dinner.
| Dec 23, 2010
| 11:28 AM
DUBLIN, OHIO ( KTLA) - Michelle Phipps of Dublin thinks an image on a pistachio shell she found has a striking resemblance to Jesus.
A co-worker brought the nuts in to the office to share with other employees. Phipps said one of the nuts stood out from...