Cooking & Food

Magazine articles on cooking, food, wine, and restaurants.

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Seasoned Cooking October 2004 Ronda L. Carnicelli	Breakfast Nests This recipe combines the delightful crunch of lightly seasoned hash browns with the creamy goodness of an over-medium egg.
Seasoned Cooking October 2004 Ronda L. Carnicelli	Asian Salmon Tacos The tacos are packed with lots of fun oriental-inspired ingredients and the salmon sports a spicy Thai glaze that will have you feeling like you're dining at a great Asian fusion restaurant.
Seasoned Cooking October 2004 Philip R. Gantt	Chicken and Dumplings Here is a recipe of the old standby that warms you up in cool weather.
Seasoned Cooking October 2004 Ronda L. Carnicelli	Tailgate Meals Enjoy these recipes before the game and even during if you can manage to save some for that long! Roasted Vegetable Medley... Sweet and Spicy Chicken Salad... The Snack Mix of Champions...
Seasoned Cooking October 2004 J. Sinclair	Mushrooms These nifty ingredients add an earthy touch to every dish they grace and are equally at home in meals that are showcased for breakfast, lunch and dinner. Multi-Mushroom Pizza... Stuffed Portabellas...
Seasoned Cooking October 2004 Ronda L. Carnicelli	Pumpkin Cupcakes This recipe is one of my tried and true favorites to have on hand. It's simple -- you can make a batch (or two) and frost whatever you want to have on hand and freeze the rest for use when things get busy.
Delicious Living September 30, 2004 Hannah Nordhaus	One Honey of an Idea How one man's passion for honey turned into a multigenerational business and smoothed the way for a natural sports product
Delicious Living September 30, 2004 Melissa B. Scott	Low-Effort Dinners Use your slow cooker to make easy, nutritious, one-pot meals: Autumn Harvest Minestrone... Italian Stuffed Squash... Green Chile--Chicken Posole... Beef, Cremini, and Kale Stew... Thai Chicken Curry with Sweet Potatoes... etc.
BusinessWeek October 4, 2004 Steve Hamm	Scotch At Supper Here's a tasting with a difference: Single malts paired perfectly with food.
AskMen.com Gregory Cartier	31 More Questions With Tony Bourdain In Part I of this interview, Bourdain discussed Alain Ducasse, and what he thought of other chefs. This time around, he discusses Rocco DiSpirito, Jeffrey Chodorow, Emeril Lagasse, and everything he loves about Vietnam.
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