Interested in a degree in Food and Gastronomy Communications or Food Management? Class is in session beginning October, 2004
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This gourmet girl is one conspicuous consumer! At a recent jewelry show I found wearable art with a dining component. Here’s the dish.
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A chef friend on the go recently noted the presence of farro on a number of haute cuisine menus across the country. What is it? A grain that has graced the rustic tables of Tuscany and Northtern Italy for centuries.
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With the increased popularity of tapas in all its forms including American Contmeporary and even Asian fusion, it’s great to understand the classic elements, starting with cheese.
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Did you know that condensed milk is 151 years old? Its creation in 1853 gained popularity wherever milk was unavailable or undrinkable in the heat.
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As it is, my fridge is a chocolate U.N., housing varieties of chocolate from virtually every country in the world. Then a package arrived at my door; a gift from someone who knows I like to spread it around - a gift that sparked a churning desire for dairy.
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Getting ready to barbecue and want to “rub” in some culinary savvy with interesting and different spice rubs? Try rubbing the World.
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Popsicles are a slick way to cool down in summer’s heat. At my house, ice pops with colorful stripes, twists and shapes, weird, crunchy candy or my child’s favorite, popsicles themed with favorite cartoon characters, fill the freezer.

As we get slammed by summer’s heat, icy treats appeal to everyone and that’s nothing new. Historians believe that some form of water-ice was discovered accidentally during Ancient Rome to satisfy Caesar’s taste for iced fruit juices and wines made with mountain snow. An ancient snowball perhaps?
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Any trip to Puerto Rico is incomplete without trying the native dish, mafongo.

Mafongo is mashed and fried green plantains pressed into the shape of a bowl leaving a well in the center. Either left as is or filled with chicken, beef, shrimp, or pork, the bowl-shaped mafongo is turned out onto a plate and resembles a dome. The top is lightly splashed with a tomato, peppers and onion “Creole” sauce, and a shredded lettuce salad is typically served alongside.
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