| 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...
| Apr 20, 2011
Easter means eggs, lots of eggs. But what to do when Easter is over?
Here are five dishes in which you can use hard-cooked Easter eggs that you've safely refrigerated when not on short-term display:
1. Asparagus mimosa
Sprinkle chopped egg yolk over...
| Apr 30, 2011
The Corner, a new restaurant in Hampden, took over the location where a diner had operated since the beginning of time. The Corner has things like escargot, moules frites and roasted monkfish on the menu, so, naturally, folks fretted about The Avenue...
| Apr 28, 2011
| 6:19 PM
With Mother's Day just around the corner and the bridal and baby showers that tend to pop up in the spring, I have entertaining on my mind.
Whatever the season, my mantra for cooking for company is "keep it simple." The only rules I consider are to limit...
| Jan 3, 2011
Now that the holidays have come and gone, many people have set new year's resolutions to eat healthy. Cumberland County's own Chef Donna Desfor has two recipes that turn ordinary pasta dishes into healthy ones, by adding vegetables.
| Sep 14, 2010
It's creators call it 'the first smoked salmon flavored vodka ever produced'. I haven't fact checked that but I'm going to take their word for it.
Alaska Distillery in Palmer, Alaska says it took nearly 50 tries to perfect the recipe but they think...
| Sep 15, 2010
| 11:05 AM
Smoked Salmon With Mini-Potato Salads
Active Work Time: 20 minutes * Total Preparation Time: 30 minutes
I prefer White Rose potatoes.
3 boiling potatoes
1 carrot, diced
1/2 cup diced red bell pepper
1/2 cup diced fennel
1/2 cup raw corn...
| Feb 17, 2011
Weekend mornings, I'm usually happy to stay at home reading, listening to music and generally lolling around. No rushing, all the time in the world for simple pleasures. Toast with homemade jam. Freshly brewed coffee. Or there's breakfast with a friend at...
| Oct 14, 2010
In the Loire Valley, Chenin Blanc produces some fantastically alluring wines, among them Savennières from a small appellation in the Anjou region. I've always loved Château d'Epiré's crisp, minerally Savennières, but the 2009 "Cuvée Speciale" is...
| Jul 28, 2011
Say what? A Sauvignon Blanc from Burgundy? Under $15?
I was skeptical. But when I tasted the 2009 Saint-Bris from Domaine Bersan, I understood why Saint-Bris is the only appellation in Burgundy where the required grape is Sauvignon Blanc. Crisp and...
| Mar 14, 2011
| 11:30 PM
Aftershocks from Japan’s 9.0 earthquake and tsunami are being felt in the Alaskan economy, especially in the seafood industry.
Larry Nelson, an owner of Great Northern Sea Products, says he’s been unable to reach one of his business...