Arroz Con Pollo or Rice with Chicken

October 11, 2010 4 Comments
Arroz Con Pollo or Rice with Chicken

Basic Rice and Beans Recipe Chef Mark R. Vogel, contributing writer I posted a recipe a while back for Rice and Beans that showed you how to prepare this basic dish but explained how you can create your own personal recipe by changing the ingredients. Today I’d like to share this history and recipe from […]

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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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Lobster Bisque Recipe

October 4, 2010 0 Comments
Lobster Bisque Recipe

How to Prepare a Great Lobster Bisque at Home Bisques are a type of soup, historically based on crustaceans, (crayfish, lobster, shrimp, or crab), that are thickened in one of a myriad of ways, and then finished with cream. Naturally, bisques are smooth, creamy, and rich. But the flavor of the base seafood should be […]

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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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Grilling with Charcoal

September 27, 2010 3 Comments
Grilling with Charcoal

The Pros and Cons of Grilling With Charcoal A few days ago, I posted an article about grilling with gas so today I would like to talk about grilling with charcoal. If you follow my web site or this blog, you know I am a fan of both. What some grilling connoisseurs believe is the […]

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Chinese Dumplings Recipe

September 21, 2010 7 Comments
Chinese Dumplings Recipe

A New Look At Dumplings Contributing Food Writer Chef Mark R. Vogel Whenever I’m on a deadline and scouring my brain for ideas for an article, a simple trip to the grocery store or some random restaurant will often provide grist for the “Food for Thought” mill.  It’s not uncommon for me to encounter something […]

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Mushroom Salad with Fig Balsamic Vinaigrette Recipe

September 17, 2010
Mushroom Salad with Fig Balsamic Vinaigrette Recipe

Roasted Mushroom Salad with Fig Balsamic Vinaigrette Recipe Yesterday I posted a little history of figs going all the way back to Adam & Eve written by my friend Chef Mark Vogel. Here is a great recipe for a fig balsamic vinaigrette that can go with this roasted mushroom salad. Thanks, Mark. PrintRoasted Mushroom Salad […]

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All About Figs and How to Cook With Them

September 16, 2010 1 Comment
All About Figs and How to Cook With Them

Figs:  A Timeless Classic By contributing food writer Mark Vogel The Carthaginian Empire arose in the 7th century B.C.  Their domain stretched across northern Africa, southern Spain, Corsica, Sardinia, and Sicily.  A highly commercialized civilization, the Carthaginians endured for approximately 500 years.  They may have prospered even longer had it not been for one little […]

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Benefits of a Culinary Internship

September 16, 2010 1 Comment
Benefits of a Culinary Internship

How Important Is a Culinary Internship? Almost any culinary program offered at a reputable training center has an internship or externship component. These internships allow students to get out of the structured learning environment and right into a working kitchen, with all the hard work and fast-paced requirements that come with it. It is believed […]

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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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