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.
first posted: 1/14/2007

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.
first posted: 1/21/2007

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.
first posted: 1/28/2007

Wishing for Chocolate  by Greg Patent

So, just in time for Valentines Day, here are two yummy chocolate desserts—for you and your sweetie.
first posted: 2/1/2007

Bean Counter  by Cinda Chavich

You could say that Steve Sando is full of beans, and that’s OK with him.
first posted: 2/1/2007

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.
first posted: 2/1/2007

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.
first posted: 2/1/2007

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.
first posted: 2/1/2007