The game is tied and there are three seconds left on the clock. The field goal kicker, who has stayed out of the fray for most of the game, must now deliver....More
A wise person once said that, Taken by the yard, life is hard, but taken by the inch, it's a cinch. Folks in the restaurant business should heed that...More
Blessed with real blueberries, buttery pastry and a bit of British irreverence, Sweet Street Desserts introduces the Blueberry Scone, a flaky scone studded...More
New Fit Finales desserts from Schwan's Bakery, Inc. are desserts that naturally contain less calories and fat. The line offers sensible portions and tips...More
Yield: 16 servings. 32 3-oz. Certified Angus Beef teres major medallions to taste, salt and pepper 1 1/8 gallons water 4 1/2 cups grits 1/3 cup salt 3/4...More
DAILY BREAD, PLUS: Gayer-Nicholson has won a following in the Twin Cities with her signature pastries. The timing wasn't the greatestthink January in...More
The Trump Tower resident, whose Rice to Riches serves up 18 flavors of rice pudding at $4.50 a cup, reportedly ran an operation drawing a weekly average...More
KING BEE: Robert Bennett extends his empire of excellence with the debut of seasonal creations and the prospective opening of a third Miel. Virginian...More
ICELANDIC USA Yield: 12 servings. 24 Icelandic Maryland Style Crab cakes, cooked to package direction 16 oz. tomato sauce, prepared 16 oz. roasted red...More
On the Menu: Cheesecake Passion fruit colada cheesecake The Cheesecake Factory, Honolulu Fromage blanc island cheese cake ChikaLicious, New York Low-carb...More
From: Chef Jimmy Kennedy, River Run Cafe, Plainfield, Vermont. Yield: 24 servings, 2"x4" cakes. 24 fillets U.S. Farm-Raised Catfish (8 lbs.) as needed,...More
Johnny Iuzzini is undoubtedly a culinary rising star, though with his Hollywood good looks and bad-boy reputation, he could easily be mistaken for a rock...More
Editors Letter Editors Letter A Blurring Of The Line Between Chains & Indies I n recent months, theres been some heated discussions in this column over...More
FIRING UP LATIN FLAVORS FIRING UP LATIN FLAVORS On the following pages youll see evidence of the far-flung menu influences of Latin cuisine. From Spain...More
Vegetarian Inspirations According to U.S. Department of Agriculture estimates, Americans consumed 464 pounds of vegetables and melons per capita last...More
There's a shortage of pastry chefs right now. They are in demand, says Weiss, who laments that Chicago's boom in upscale restaurants hasn't helped matters.In...More
DARCY TIZIO, Pastry chef, Michael's, Santa Monica, Calif. Ages: 28. Why she's rising: Some struggle to find their way in this business and others, like...More
