Savory Parmesan French Toast
by BnB Finder May 14th, 2013 | Best B&B Bites, Recipes
Yes, French toast is wonderful as a sweet breakfast dish -- but it doesn't have to be sweet, and for that matter, it doesn't have to be just for breakfast. Today's recipe adds parmesan cheese, garlic and pepper flavors to the classic bread and eggs, then tops the toast with green salad and poached eggs. This dish would make a great supper. It comes to us from the Maine Stay Inn & Cottages in Kennebunkport, where you can stay in a historic 1860 house (or retreat to a private cottage), explore the town, and of course enjoy
Thanks, Mom
by Elizabeth Skipper May 8th, 2013 | Techniques, Tools, and Tips
The kitchen of the house I grew up in was nothing special. In fact, as I reconstruct it now in my mind's eye, it was pretty limited. The counters were surfaced in that wretched tiny tile which was so hard to keep clean, the counter space was minimal as were the cupboards; and the stove was in a bad location, too far from the counters and sink, with no place near it to set anything down. The refrigerator was one of those old ones with a freezing compartment inside it rather than a separate freezer, which required defrosting on
Chef Ravi Kapur and Chef David Bazirgan
by Rachel Dushkewich May 2nd, 2013 | Chef Interviews
Looking for a fabulous night out in San Francisco and a way to benefit a wonderful cause? Look no further than the SF Chefs Spring Dinner Party Project! Benefiting “Blessings in a Backpack,” these collaborative dinners showcase the best in San Francisco culinary talent! I had a chance to speak to the two chefs behind the May 6th dinner: “An Evening with David Bazirgan and Ravi Kapur.” Executive Chef of Fifth Floor, Chef Bazirgan marries traditional European training with international flair. Chef Kapur adds originality and excitement to his Hawaiian
Easy Salmon Fillets
by BnB Finder April 30th, 2013 | Best B&B Bites, Recipes
This quick but delicious fish dish lives up to its name and makes a great entree for a weeknight dinner -- almost as easy as frozen fish sticks, but better for you, more natural, and a whole lot better tasting! Starting with salmon fillets, you can likely find the rest of the ingredients in your kitchen already.
This recipe comes from the Inn at Westwynd Farm in Hummelstown, Pennsylvania. Located on a horse farm, this B&B offers both a quiet getaway and a convenient location for exploring nearby attractions like Chocolate World in Hershey.
Ingredients:
4 (4 oz.) salmon
This recipe comes from the Inn at Westwynd Farm in Hummelstown, Pennsylvania. Located on a horse farm, this B&B offers both a quiet getaway and a convenient location for exploring nearby attractions like Chocolate World in Hershey.
Ingredients:
4 (4 oz.) salmon
Chef Kevin Humphreys
by Rachel Dushkewich March 28th, 2013 | Chef Interviews
If you enjoy great food, a cozy atmosphere, and amazing skiing, Spur Restaurant and Bar will make your next vacation an experience to remember! Located inside Teton Mountain Lodge and Spa in Teton Village, WY, Chef Kevin Humphreys caters to the “après-ski” crowd, focusing on approachable, sharable, regional menu items that please every budget and palate. Twisting local favorites, his dishes mix the best of the classic and the cutting edge! His focus on local, seasonal, organic ingredients ensures that the food cannot be beat; its rustic–yet–refined, oh-so-comfortable
