february 2007

Super Zuppa
by Jean Kressy

Although there is no authentic list of ingredients, Italian cooks say it’s possible to tell where a minestrone was made by what it contains.

Delmonico’s Dish
by Jean Kressy

The story behind Lobster Newburg, a dish of lobster meat in a sherry cream sauce, is so closely linked to Delmonico’s restaurant that they should be told together.

A Heavenly Dressing
by Jean Kressy

We get so used to store-bought salad dressings, it’s easy to forget how simple they are to make.

Wishing for Chocolate
by Greg Patent

So, just in time for Valentines Day, here are two yummy chocolate desserts—for you and your sweetie.

Bean Counter
by Cinda Chavich

You could say that Steve Sando is full of beans, and that’s OK with him.

Ranch Eggs
by Jean Kressy

When the name of a recipe refers to a style of cooking, you have a good idea of what’s in a dish.

Hawaiian Punch

Four pounds of pork, an oven and three hours gets you Kalua Pork, the succulent, tender, smoky pork that Hawaiians have enjoyed at luaus for centuries.

To the Rescue
by Dave Grotto

Firefighters put their lives on the line everyday, but they are at a much greater risk of dying from a heart attack than from putting out fires.

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