Archives for June 2013

mango cart

Mango Curry Chicken

by James Maynard June 28th, 2013| Main Dishes, Recipes
Summer means light meals, and what could be more perfect on a hot day than a mango curry chicken salad? This delicious dish is quick and easy to prepare. Chicken is a nearly-perfect summertime meat, light and delicious. With mangoes and a special blend of herbs and spices, this
Luciano Del Signore

Bacco Ristorante: Fresh-Grown Italian

by Julia Loschiavo June 27th, 2013| Chef Interviews
Craving Italian? Bacco Ristorante, located in Southfield, Michigan, utilizes fresh-grown ingredients to create delicious Italian dishes in an inviting atmosphere. Perfect for lunch, dinner, or patio dining, Chef Luciano Del Signore places high importance on locally grown produce at the peak of its season. With a philosophy
grill pan

Grill Pans – Worth It?

by Elizabeth Skipper June 26th, 2013| Ask the Chef
We tend to grill only outdoors during good weather. I've seen grill pans, but I'm not sure if I should spend money on one. Do you find them to be a useful kitchen item?

I do, yes. But it was a number of years after I first bought one that

Caprese Skewers

by BnB Finder June 25th, 2013| Best BnB Bites, Recipes
Here's a version of "grilled cheese" that not even I had ever thought of, and I speak as someone who's cooked homemade pizza on a barbecue. Mozzarella balls, cherry or grape tomatoes, and basil leaves are threaded onto bamboo skewers and flash grilled. Though you'll have to watch these

Creamy Polenta

by Michele Pesula Kuegler June 24th, 2013| Recipes, Side Dishes
Polenta is a popular dish in our house, for most of us.  In fact two of our teens and my husband absolutely adore this side dish.  When I make this dish as part of a dinner, I usually try to keep it healthy, using skim milk and little butter. 

BOKX 109 American Prime

by Julia Loschiavo June 20th, 2013| Chef Interviews
Located in the Hotel Indigo in Newton, Massachusetts, BOKX 109 American Prime provides guests with quality food, service, and experience. A modern atmosphere combines with high-quality foods to create the epitome of fine dining. An emphasis on locally grown produce and natural meats give the menu freshness and

Garlic: Bread and Beyond

by Elizabeth Skipper June 19th, 2013| Techniques, Tools, and Tips
Did my mom use garlic in her cooking? If so, with one exception, I have no recollection of it. The exception was a garlic spread for bread she bought in a little plastic jar, and boy, did I love that stuff. I'm trying to remember now, was it mixed
apple puff

Apple and Brie Puffs

by BnB Finder June 18th, 2013| Best BnB Bites, Recipes
This week's recipe is both rich and simple -- and also delicious. The classic pairing of cheese and tart apples is set off by a crisp puff pastry crust. With the ingredients on hand, it'll take you only minutes to put together this treat that's perfect for dessert, snacks

Pretzel Caramel Pie

by Michele Pesula Kuegler June 17th, 2013| Desserts, Recipes
Last week I shared my latest creation of sweet and salty: Sweet & Crunchy Pretzel Clusters.  I also mentioned that I used those same bite-sized snacks as part of a pie.  It seemed that the harmony of salty pretzels and sweet brown sugar coating could make a wonderful crust

The Federal: A Fresh, Modern American Tavern

by Julia Loschiavo June 13th, 2013| Chef Interviews
The Federal, located in Miami, Florida, provides visitors with a fun and casual dining experience without sacrificing quality. Using fresh, garden-grown ingredients, this all-American tavern is rustic and classic. The Federal's menu takes seasonal produce into account, and you're sure to have a fresh, delicious meal in a welcoming

Rhubarb Season

by Elizabeth Skipper June 12th, 2013| Ask the Chef
Besides using rhubarb in desserts, such as cookie bars or pies, how can I use this produce item? As it is available for only a short period of time, I would like to utilize it as much as possible.

Rhubarb is such a satisfying vegetable to grow. As one of

Broccoli, Tomato, Shallot and Chèvre Frittata

by BnB Finder June 11th, 2013| Best BnB Bites, Recipes
Like so many egg dishes, frittata is great for either a hearty breakfast or a light supper -- and the non-egg ingredients are limited only by your imagination. But this recipe from Clark Point Inn in Southwest Harbor, Maine, calls for a really winning combination of flavors.