As spring approaches, I feel less hesitant about presenting a sandwich as dinner food. Me, I'm happy when two slices of bread protect just about any filling, but I'm also the type...
Somehow I went from eating raw cabbage to baking one of the richest desserts known to man. That's just how the cookie crumbles sometimes, isn't it? However, I should get bonus points for making this classic dessert vegan and almost
As I have continued in my journey of learning how to get the best flavor out of food, time always seems to be a factor. The time between harvest and being on your table is one time factor. Try a
This delightful cabbage salad is so refreshing on a hot day. Crunchy cabbage and toasted almonds, salty-sour dressing spiked with ginger and garlic and toasted sesame oil, and green onions or chives combine to make a wonderful salad. It would
Start with a whole chicken, cut up, and simmer in a homemade barbecue sauce of ketchup, cola, cider vinegar and a splash of bourbon for a Southern barbecue flavor.
A graduate of the world-renown Cordon Bleu, Heather Christothoulou was a pastry chef at La Folie in San Franciso and started a catering company in her hometown Seattle. She is dedicated to bringing back the ideals of classic entertaining - as long as it
Classic American three bean salad, perfect for summer picnics and potlucks. With cannellini beans, kidney beans, garbanzo beans, celery, red onion, parsley, and a sweet and sour dressing.
