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Macaroni Pie, Callaloo and Ginger Beer

Macaroni Pie, Callaloo and Ginger Beer
Mom’s macaroni pie, callaloo and ginger beer Tweet  Read More →

What to Bring to the Party – Suggestions for a Gourmet Lover

What to Bring to the Party - Suggestions for a Gourmet Lover
Holiday time is upon us and that means one thing. Entertaining. Whether you are visiting someone’s house for a few hours or a weekend it’s always good form to carry something in hand. But what do you choose that hasn’t been given 1000 times before? About.com‘s Brett Moore offers the following ideas. From About.com: by Brett Moore If you have been invited to dinner or a cocktail... 

Cooking Tips From The Pros

Cooking Tips From The Pros
From GlobalChefs.com (a culinary online magazine written by chefs) comes the following “Cooking Tips From The Pros”. Cooking With Olive Oil Do not saute (fry) food in good olive oil. High quality olive oils contain small particles from the olives that the oil was pressed from. When these are introduced to intense heat the particles burn and give the oil and the... 

Double Corn Spoon Bread with Green Chiles (San Francisco Chronicle’s Top Recipe of 1992)

Double Corn Spoon Bread with Green Chiles (San Francisco Chronicle's Top Recipe of 1992)
The contrasting tastes and textures of cornmeal and fresh corn kernels enrich the following recipe from Georgeanne Brennan. Tasters at the San Francisco Chronicle really liked the charred fresh chiles and the light, souffle-like texture. Serve this anytime — even for a light supper with a green salad and French bread. Brennan started writing for the Food section in 1982. She is the author of:... 

Twice-Baked Goat Cheese Souffle (San Francisco Chronicle’s Top Recipe of 2000)

Twice-Baked Goat Cheese Souffle (San Francisco Chronicle's Top Recipe of 2000)
This souffle is baked in individual ramekins, then cooled and baked again right before serving, making it a great choice for entertaining. Tasters loved its delicate texture and subtle goat cheese flavor. Tweet  Read More →

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