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Stop and Smell the Roses

By Steven V. Philips - My Grandma, Bertha Nye Philips, was born in North Montpelier, Vermont in 1874. Her daddy owned (then) the oldest continuously run General Store in the USA , which kept on running into the late 1940s. So my great-grand-daddy was a Town Father. He had a marble bathtub, a red one. Among the Nyes’ other “prized things” was a blush-cream-pink, climbing rose, and it’s the background in many...

Easy Paleo Recipes

By Anna Dantoni - The Paleo diet is a national craze with many people adopting the plan as a weight-loss regime and then staying with it as a long-term lifestyle choice. Consequently, there are lots of new cookbooks on the market that feed into the trend. The latest is The Paleo Foodie Cookbook by Arsy Vartanian, who has a blog called Rubies and Radishes and is the author The Paleo Slow Cooker. She discovered the Paleo diet...

Doughnuts are a Food-of-the-Year for 2014

By Chef Judi Gallagher - Last year I predicated the demise of the cupcake trend and the fizzle of the whoppie pie. Their moment in the culinary spotlight has come and gone. At the time I spoke about the renaissance of doughnuts. Not just any doughnuts — these were going to be both sweet and, yes, savory. In fact I even predicted the Food Network Show, Cupcake Wars would be switching over to doughnut wars and indeed, these...

The Time Has Come – For Rum!

By Marsha Fottler - In the spirits world, infused vodka has been the big trend for the past few years. Recently, gin has made something of a comeback, but the big news right now is rum. Rum for drinking, sipping, evaluating and cooking is the trend of the moment. This trend is being linked to culinary travel with rum festivals and rum-theme cruises. And there are resorts in Jamaica, Martinique and Barbados that offer a full...

Common Cooking Questions Answered

By Anna Dantoni - We’ve all been there. You start making a recipe and realize you’re missing an ingredient. Stop everything and run to the store? Maybe, but a better idea is to consult the book “Food FAQ’s,” a handy guide to substitutions, yields, and equivalents. Organized by Linda Resnik and Dee Brock, this small paperback is so useful on a daily basis that you’ll want to keep it on a bookshelf near the kitchen. It truly...

Passover Dishes for Special Diets

By Chef Judi Gallagher - As a child, I have vivid memories of gefilta fish, cold borsht with chopped cucumbers and sour cream and egg salad on matzah. That was Passover along with a few canned macaroons and lots of PB and J on plain matzah. But my memories also include my wonderful little Nana, who stood not even five-feet tall but was a giant in my eyes. Every Passover morning – a full week – she labored over...
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