Welcome to the early spring edition of My Cooking Magazine. Spring brings memories of hope with cherry blossoms beginning to sneak out of their hidden winter branches, and the first of the tulips are starting to sprout from the ground. This year especially, we all need the added hope that spring brings. It is hard […]
Welcome to the early spring edition of My Cooking Magazine Read More »
A few of our stocking stuffer favorites while we stay safe at home: we selected unique culinary gifts that we enjoyed and look forward to preparing. Acoustic Chef by Muriel Anderson is a delicious book of recipes and music from around the world. The book features simple recipes with a creative CD that allows you
Stock your stockings with these creative editors picks Read More »
from A Kitchen Survivor. Anticipating this final column of the year, we hope the new year brings healing and relief for so many. Social engagement, intimate dining and community enclaves gone, seemingly at once. Oh, for that French bakery we went to every Saturday after the Farmers Market. I am all but tasting the
Our tables may look different this year, but we are so grateful for Zoom guests and a chance to change things up. While I am used to getting up at 4 am for hair and makeup and going live on tv for turkey 911, then rushing home to pop 2 turkeys in the oven and
So many types of cookies to share during the holiday season! Sharing a few tips to pass on. Social distance cookie sharing by wearing your mask, leaving a pan of homemade goodness at their doorstep and knowing both friends and strangers need a cookie and a smile. Chocolate chip cookies: Everyone has their opinion about
Many times during the past six months, we, here at the magazine, have contemplated and discussed just how can substantive content be produced and shared. We want to deliver Information that is pertinent and makes readers feel good about embracing the kitchen again. We wonder how to be creative when one cannot travel, as readers
I keep 6-8 cases of water in the garage all summer and fall now, so in the pandemic we do not have to run into crowded stores. The minute I hear a ‘watch’ is up for our area, these are the first precautions I undertake: Inventory the freezer and refrigerator; Reorganize the freezer and refrigerator
Packing and cooking ……… for a tropical storm or hurricane Read More »
Like many, one might guess a bad hurricane season or a higher rate of seasonal flu to be the reason when out-of-season tourists started flocking into Florida, but never had a pandemic been anticipated. I am a chef, restaurant critic and consultant, but first and foremost, I am a lover of the craft of culinary
Like millions of people right now, I am spending sleepless nights worried about my staff as well as the businesses so severely impacted by this pandemic. The restaurant industry— a group that has held a special place in my heart since my first job as an order taker at Bonanza Steak House—has been especially vulnerable.
While it is true, I love a high temperature seared steak, I have always been bothered by paying $45-$60.00 for a steak on a plate. Sizzling as the plate may be, the old classic style of “Prime” meats has changed over to some serving choice, just no name change, leading guests to wonder- is it