Food & Drink
Posted on: January 9th, 2013
by Amy Martin
Maple Banana Flaxseed Bread From the new cookbook, 300 Best Bread Machine Recipes by Donna Washburn and Heather Butt Makes one 1.5 lb loaf Ingredients: 1/3 cup water 1 cup...
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Posted on: January 4th, 2013
by Tom Peiffer
If you are planning a trip to Germany’s Rhine Valley or Eastern France, be sure to spend a little “wine time” in Alsace. This international destination is one of those...
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Posted on: January 2nd, 2013
by Amy Martin
Pork and Scallion Wonton Soup From the new cookbook, 300 Sensational Soups by Carla Snyder and Meredith Deeds Serves 6 You’ll Need: Baking sheet, lined with parchment paper Ingredients: 8oz...
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Posted on: December 31st, 2012
by Amy Martin
Bacon. Everyone loves it. Bacon products surround from bacon-flavored candy to bacon-shaped Band-Aids. The current bacon craze is likely to never end because, truthfully, can you ever really have enough...
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Posted on: December 29th, 2012
by Amy Martin
New Year’s Champagne Donuts From the new cookbook, 150 Best Donut Recipes by George Geary Makes 12 Donuts You’ll Need: Stand mixer with paddle attachment 3-inch (7.5 cm) round donut...
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Posted on: December 28th, 2012
by Tom Peiffer
A continuing appeal to many wine drinkers are wines from an appellation in Southern France’s Rhone Valley known as Vacqueyras. Here, winemakers are required by “standards” to use blends that...
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Posted on: December 21st, 2012
by Tom Peiffer
Nestled in the heart of Napa Valley are several other smaller valleys that provide a seemingly endless variety of vineyard views. One of these lesser traveled ones is Spring Valley....
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Posted on: December 19th, 2012
by Amy Martin
El Chorro recently announced their seasonal, winter cocktail menu perfect for a before-dinner cocktail hour or holiday sips with friends. The special cocktails will be available through February 28, giving...
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Posted on: December 17th, 2012
by Tom Peiffer
For you wine lovers who really like their seafood, there is sure to be a brightly acidic wine on your favorites list. If you’re one of “them”, here is one...
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Posted on: December 12th, 2012
by Taryn Jeffries
During the past few years I have learned a great deal about food; from the basic appreciation of where our food comes from and those that toil to help create...
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