Chausson a la Volaille and French Cooking Classes"Chausson a la Volaille"During this time I've been taken classes of French cuisine and I just learned this recipe last week. I love it! And one of the reasons, besides the "Delisious Taste", the first (read full article)

Sous Vide Salmon

Like many cooks, I’ve heard about cooking sous vide (under vacuum), but not tried it because the necessary equipment is a bit expensive for experimenting. Fortunately for me, I’m the Culinary Expert at my local Williams-Sonoma, and I had (read full article)

Staying Cool with Fresh Summer Rolls

I went to a Shrimp cooking class several years ago at Central Market, given by John Ash. John Ash is not only a renowned chef and owner of the restaurant John Ash and Co. in Santa Rosa, California but he is an author and teacher. John has written s (read full article)

THIS Thursday: cooking class with La Palapa Cocina Mexicana

Edible Garden Cooking Class at the Botanical Garden Cooking Class, Thursday July 22nd, 2 pm Edible Garden Cooking Class at the Botanical Garden: join us in the garden for a lesson in cooking authentic Mexican Antojitos. The perfect (read full article)

Ya Down With A.D.D. (YEAH YOU KNOW ME)

So I meant to post this Friday, but then I got sidetracked. It's the story of my life. I have the attention span of my papito Dug from Up (see below).While, clinically, it's probably A.D.D.; personally, it's just that you're not interesting enough to (read full article)

{ reading } Spotlight on SFC Rene Marquis

Sergeant First Class Rene Marquis is a Certified Executive Chef in the US Army, a job that includes cooking for commanders and representing America in elite international competitions. (read full article)

Spotlight on SFC Rene Marquis

Sergeant First Class Rene Marquis is a Certified Executive Chef in the US Army, a job that includes cooking for commanders and representing America in elite international competitions. (read full article)

Summer cooking classes with La Palapa Cocina Mexicana

Antojitos y Sabores Autenticos de Mexico Cooking Class, Thursday July 15th, 5 pm   Edible Garden Cooking Class at the Botanical Garden Cooking Class, Thursday July 22nd, 2 pm Antojitos in Mexican Cuisine: join us while we sip La P (read full article)

Fresh from the Farm

I've got my eye on Zucchini #2 in my garden.  I think he will be a perfect addition to the Green Gazpacho I will be making for a cooking segment on WTNH this Tuesday.  I did a preview of it for the first course of the "Fresh from the Farm" (read full article)

Brussels Sprouts with Chorizo

I had a great time in Chicago. I didn't take a single picture the whole time I was there, but I remember everything I ate, and I'll tell you all about it in a future post. Future meaning if I ever finish these 57 analysis problems before they're due. (read full article)

Real Foods of India Pt. 4

You are checking out Part 4 of the Real Foods of India cooking series. Indian cuisine has opened my eyes to a different world of flavor. Whether you’re cooking for meat lovers or vegetarians, Northern or Southern Indians, there is a cuisine f (read full article)

Real Foods of India Pt. 3

You are checking out Part 3 of the Real Foods of India cooking series. I learned so much from the “Real Foods of India” cooking class at Milestone Culinary Arts Center, led by Minal Jhaveri. We’ve already covered some amazing rec (read full article)

Tomato and Watermelon “Tartare” with Goat Cheese-Pistachio Vinaigrette

I was invited to attend a class taught by Chef David Bull at the Central Market cooking school, and the topic of the class was vegetarian dishes and wine pairings. David Bull doesn’t usually focus on vegetarian cooking as you can see in his dinner (read full article)

Ace Of Cakes Book Contest!

I haven't done a cookbook giveaway in AGES, and I apologize about that. And the book that I am giving away today isn't exactly a cookbook, but the behind the scenes look at what happens at that wacky, amazing place called Charm City Cakes. I will (read full article)

A Cooking Class Weekend

Posted by lauriebfc The Fine Cooking Epicurean Classic, coming to the shore of Lake Michigan this summer, is all about amazing cooks, who will teach you a thing or two. (read full article)

Fried Red Rice

After the chicken and rice, I still had quite a lot of rice left (despite having a guest over). I had considered just eating with some lemon juice on it, as well as that Japanese rice seasoning, as I'm wont to do. But then I realised if I did that I' (read full article)

Real Foods of India: Pt.2

You are checking out Part 2 of the Real Foods of India cooking series. I recently attended the “Real Foods of India” cooking class at the Milestone Culinary Arts Center in Dallas, led by Minal Jhaveri from Gourmet Journey. Four hours o (read full article)

An Ode to Oats

Last summer I attended one of the Chicago MetroCeliacs cooking classes at Whole Foods. The topic was summer brunch and we learned how to make healthy versions of traditional brunch fare. My favorite recipe I took away from the class was granola. I'v (read full article)

Real Foods of India: Pt.1

Due to all of the fabulous recipes and great information I’d like to share I’ve made this into a four part series. So, here’s Part 1 of Real Foods of India. Check back soon for more great recipes and tips. I recently had the pleas (read full article)

A Week of Birthday Posts - #5 - Birthday Party Food

Food, glorious food. Hehehe! We love it around here. And party food is oh so fun to research, decide upon, and prepare. I have found that for kids' birthday parties it is best to keep it simple. My children are adventurous eaters but that doesn't mea (read full article)