Tips

Thanksgiving Dinner Help

November 19, 2010 0 Comments
Thanksgiving Dinner Help

The Reluctant Gourmet’s Thanksgiving Category Thanksgiving is probably the busiest time of the year for the Reluctant Gourmet. I have been providing Thanksgiving culinary tips, recipes and techniques since 1997, and this year is no different. With Thanksgiving only a week away, there’s lots of work to be done. Since my Thanksgiving pages have been […]

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Let’s Talk Turkey

November 15, 2010 2 Comments
Let’s Talk Turkey

Turkey Buying and Cooking Tips With Thanksgiving right around the corner, I thought you might enjoy talking turkey including some tips on choosing a bird and how to cook it. You would think cooking a turkey is not that big a deal but looking at all the articles in the current November issues of cooking […]

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When in Italy, Eat Like an Italian

October 8, 2010 9 Comments
When in Italy, Eat Like an Italian

An Interview with Food Writer Eleonora Baldwin About Dining In Italy Have you ever wondered where the idea of Fettuccine Alfredo or Spaghetti with Meatballs came from? Or if you have had the incredible opportunity to travel to Italy, how to find the restaurants the locals are eating at? My wife and I honeymooned in […]

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A la carte or Prix Fixe

September 30, 2010 0 Comments
A la carte or Prix Fixe

The Carte Before the Course Imagine being a traveler in Europe in the 17th or 18th century, plodding your way through the narrow roads of the hinterland.  There are no mechanized vehicles of any kind.  Distances that can be traversed in hours by modern means require days, even weeks, by foot or hoof. Naturally come […]

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Cod Provencale Video Recipe

September 15, 2010 0 Comments
Cod Provencale Video Recipe

Cod Provencale Cooking Video If you ever thought about preparing Cod Provencale, here is Chef Michael from L’Experience on the Isle of Man showing you how in this YouTube video. It appears Chef Michael is combining a classic Provencale sauce, a thick sauce of tomatoes, garlic, and seasonings cooked in oil with ratatouille. Ratatouille, besides […]

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Breakfast in Avalon, NJ

August 30, 2010 2 Comments
Breakfast in Avalon, NJ

The Best Breakfast In Avalon, New Jersey There are many fun places to go out to breakfast in Avalon but in my opinion, the best breakfast around is the one we cook at the house. There’s nothing like cutting up fresh local Jersey melon, peaches, and plums, adding a some fresh blueberries and raspberries to […]

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Back Bay Seafood Crab Cakes

August 17, 2010 5 Comments
Back Bay Seafood Crab Cakes

The Most Delicious Stone Harbor Crab Cakes Could be the best crab cakes I’ve ever tasted. I’ve heard about Back Bay Seafood in Stone Harbor, NJ for years. People have told me they have the best crab cakes and crab chowder on the island. Last night I had the opportunity to taste their crab cakes […]

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Meet Ann Marie Michaels

August 10, 2010 1 Comment
Meet Ann Marie Michaels

New Online Cooking Classes with Ann Marie Michaels I want to introduce you to a new culinary friend of mine, Ann Marie Michaels.  Ann Marie is a cookbook author, cooking instructor, advertising guru and now online cooking instructor. She is also involved with teaching families how to eat healthier meals by eating at home with […]

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The Harriton House Extravaganza at City Tavern

July 19, 2010 1 Comment
The Harriton House Extravaganza at City Tavern

The Harriton Association’s Epicurean Extravaganza In June, my wife and I were happy to be invited to the Harriton Association’s “Epicurean Extravaganza” fundraising event, where we played the role of “Epicures.” The event, held at the City Tavern in Philadelphia, sampled authentic 18th-century recipes that Charles Thomson and Thomas Jefferson enjoyed. Walter Staib, Chef and […]

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Carrie Oliver

July 10, 2010 1 Comment
Carrie Oliver

Interview with Carrie Oliver about Artisan Beef After reading an interesting article in The Wall Street Journal by Mark Schatzker called Having a Cow About Steak Quality, I immediately set out to learn more finding the perfect steak so I did some research and found The Artisan Beef Institute and Carrie Oliver. After exchanging emails […]

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