Food

It’s the time of year that innkeepers begin thinking about their guests’ passion for home baked signature goodies with the luscious aroma of cookies, pies and cakes wafting through the house. The four www.SavannahInns.com have a few favorite recipes that always ‘wow’ their guests who return to savor the City’s holiday ‘dressing’ and the Inns’ treats. What better time to warm up in the kitchen and bake!
Mom offers tips to help students College is supposed to be a place of higher learning that prepares young people for the challenges of taking on a greater role as an adult in a civilized society. But there is a striking complaint about it all. “How can you consider yourself educated and sophisticated if you don’t know how to cook a decent meal?” asked Hollis Ledbetter, author of “OMG! I’m In College and I Never Learned to Cook (www.omgcookbooks.com)”.
If your child's dream has been to spend a day in the kitchen of a chef's restaurant learning about nutritious cooking and how to protect our planet's future from the farm to the table, encourage them to enter Chef Jean-Stephane Poinard's competition to win 'My Day in a Chef's Kitchen'. The contest celebrates chef's restaurant, Bistro de Leon, on its 4th Anniversary. The Bistro de Leon opened summer, 2008 in historic St. Augustine and has become one of the city's most popular casual Bistros serving authentic cuisine from Chef's hometown of Lyon, France.
It’s early in the new year and times can be a bit cool. What better way to stay warm than to have some soup? Caribbean Today offers this recipe of split pea soup and watercress with mustard dressing, courtesy of Publix Apron’s Simple Meals.
Two of the Caribbean’s favorite meals have become popular with residents and are forming part of the country’s identity, while becoming an essential experience for visitors. Those are among the reasons Jamaica’s ackee and saltfish, plus coo coo and flying fish from Barbados, were selected second and third, respectively, on National Geographic’s Top 10 list of national dishes.
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