hippocrenecooks.blogspot.com
Hippocrene Cooks!: A Giveaway with a Latin Twist!
http://hippocrenecooks.blogspot.com/2015/03/a-giveaway-with-latin-twist.html
Monday, March 16, 2015. A Giveaway with a Latin Twist! Spring is finally in the air, and warm weather means cool drinks. We are very excited that Latin Twist. Our first ever cocktail book, is available for pre-order! Traditional and Modern Cocktails. Was written by Yvette Marquez-Sharpnack (who co-authored our delicious Mexican cookbook Muy Bueno. And Vianney Rodriguez of the Sweet Life. As a thank you for preordering Latin Twist. The prize pack includes:. Le Creuset 8-Quart Stock Pot. Founded in 1971, H...
hippocrenecooks.blogspot.com
Hippocrene Cooks!: November 2013
http://hippocrenecooks.blogspot.com/2013_11_01_archive.html
Tuesday, November 26, 2013. Thanksgiving with "The New Southwest". Thanksgiving is all about tradition. Buying a turkey, watching the parade or the big game, preparing the same dishes, and eating as much food as possible. This year we hope to inspire you to mix it up! By Meagan Micozzi (of Scarlettabakes.com. Fame) has some great variations for iconic Thanksgiving dishes. Here's what we think you might enjoy. 2 cups all-purpose flour plus more for dusting. 1 tablespoon baking powder. 3 Turn the dough out...
hippocrenecooks.blogspot.com
Hippocrene Cooks!: September 2013
http://hippocrenecooks.blogspot.com/2013_09_01_archive.html
Monday, September 16, 2013. Hippocrene Cooks and Books: Five Cookbook authors trade cuisines for a day. Today we'll be sharing a fun blog swap from five of our cookbook authors! Each author will be reviewing a different type of cuisine and sharing a recipe from a fellow HB author's cookbook. Even better, they will each be giving away a copy the cookbook to their readers! Here are the five authors:. The New Ukrainian Cookbook. The Bengali Five Spice Chronicles. Rice and Curry: Sri Lankan Home Cooking.
foodiefatale.com
In the kitchen at Easter – Theresa Argento shares a delicious slice of her Italian culture
http://foodiefatale.com/in-the-kitchen-at-eastertheresa-argento-shares-a-delicious-slice-of-her-italian-culture-revisited
In the kitchen at Easter:Theresa Argento shares a delicious slice of her Italian culture (Revisited). April 2, 2012. Whether or not you celebrate Easter, it’s the perfect time to make Theresa Argento’s Italian ham pie…. Originally published in the New Haven Register. April 19, 2011. All photos by Charlene Ribera Photography. In the kitchen at Easter – Theresa Argento shares a delicious slice of her Italian culture. Tuesday, April 19, 2011. It is pizzagaina that I taste. In the end, they sat at the kitche...
foodiefatale.com
Parade Magazine: The (New Year’s Eve) Party Starts Here
http://foodiefatale.com/parade-magazine-the-new-years-eve-party-starts-here
Parade Magazine: The (New Year’s Eve) Party Starts Here. January 15, 2015. 8216;s December 28, 2015 Issue: “. The Party Starts Here. 8221; My story on how to plan a GREAT New Year’s Eve Bash. With sage advice from. Mary Giuliani Catering and Events. Laura in the Kitchen. Y, and great products from. These ideas work well for Any occasion— Be inspired! Previous post: Italian Cookie. Next post: Vista Food Network: Food Television by Adults with Disabilities featured on Fox CT. You May Have Noticed….
foodiefatale.com
Vista Food Network: Food Television by Adults with Disabilities featured on Fox CT
http://foodiefatale.com/vista-food-network-food-television-by-adults-with-disabilities
Vista Food Network: Food Television by Adults with Disabilities featured on Fox CT. March 2, 2015. I’m incredibly proud of the students in my Food TV class at. Vista Vocational and Life Skills Center,. For generously giving us their space,. For the food,. And Shannon Gale for filming, and to. For capturing the culmination of this collaboration and the students’ hard work. Please watch this story that aired on FOX CT on February 26, 2015 by clicking on the link below:. I’ve been busy writing….
foodiefatale.com
Italian Cookie
http://foodiefatale.com/italian-cookie
January 15, 2015. If you’ve read the About. Section of my blog, you’ll know that my first word was “cookie,” rhythmically chanted as both a celebration and a request when I was 9 months old. Somehow though, baking my own cookies hasn’t been a part of my December ritual. When I was little, spending my holidays with my extended family. It was my great Aunt Mary who made the cookies. And there were always an assortment of cookies given as gifts to my great Aunt Phil. Who, in the early 1980′s took the ...
foodiefatale.com
My Family
http://foodiefatale.com/category/the-family
The Washington Post: Aunt Phil’s Blue Crab Sauce. September 3, 2015. I’m so happy to share the article I wrote about my Great Aunt Phil’s blue crab sauce for the August 19th 2015 edition of the Washington Post Food Section. This story is near and dear to my heart and I hope you enjoy it. Please click on the image below to read both the recipe and the story. Read the full article. January 15, 2015. Read the full article. Foodie Fridays with Mike & Kim in the morning on 102.9 DRCFM: April 4, 2014. Please w...
foodiefatale.com
The Family Business
http://foodiefatale.com/category/the-family-business
The Blue Lobster: Foodie Fatale Readers’ Choice Lobster Roll Winner. December 27, 2014. I inaugurated my Foodie Fatale blog back in 2010 with a post entitled Lobster Lust: Top 5 Lobster Rolls on the Connecticut Shoreline. Little did I know at the time that this would remain my most popular (and controversial! Foodie Fatale entry. Over the years, Lobster Lust was shared, discussed and questioned by thousands. And I received many comments and emails about the […]. Read the full article. October 14, 2014.
foodiefatale.com
POLL: Who Makes the BEST Lobster Roll in Connecticut?
http://foodiefatale.com/poll-who-makes-the-best-lobster-roll-in-connecticut
POLL: Who Makes the BEST Lobster Roll in Connecticut? August 31, 2014. THE POLL HAS CLOSED*. The Connecticut lobster roll is simple and glorious: a succulent combination of freshly picked lobster meat and melted butter, served on a hot dog roll. It’s about as different from the cold mayo variety as you can get. Although the basic recipe is the same wherever you go in the state, there are slight variations — and Connecticut residents are fiercely loyal to their favorite purveyors. BLUE LOBSTER IS AWESOME!
