Well Fed Network

Posted by Gary Goldblatt on Get Your Grill On.
It’s already April and I’m still making my way through last month’s magazines. The March Men’s Health had a nice little feature with advice from some of Food Network personalities, and I was glad to see Mario Batali included. Two of Mario’s recommendations were familiar mantras from […]

Posted by Andrew Barrow on Paper Palate.
WHAT to DRINK with WHAT you EAT
is Named 2007 IACP “Cookbook of the Year” and
Wins 2007 IACP Award as Best Book on Wine, Beer or Spirits
Winners in four categories were announced last night at the International Association of Culinary Professionals’ gala dinner at the Hilton Chicago. Readers may […]

Posted by Jaden Hair on Cook Smarter.
Flipping through cookbook after cookbook, I realized that about 30% of the pasta and entree recipes list “stock” or “broth” as an ingredient. Most of the recipes call for anywhere between 1/4 cup to 1 cup of broth. Generally, if I’m making soup or a dish that requires more than […]

Posted by Jeff Harbert on Growers and Grocers.
I’ve been thinking lately about the e-coli scares we’ve had over the years and the recent contaminated pet food debacle. I have to question the wisdom of putting so many systems in place that work against what nature can provide and instead presents us with increased risk.
E-coli largely […]

Posted by John Eddy on Wine Sediments.
So, if you’re like me, when you hear ‘Sutter Home‘, you think of your parents, you think of boxes of Franzia, you think of your high school classmates drinking bottles of Boone’s Farm “wine” (where wine is definitely used in the loosest of terms).
The little two dollar Sutter Home […]

Posted by Erika Waz on Kids Cuisine.
My children have recently discovered that they enjoy chips and salsa.  They ask for it fairly often for a snack, and since I make my own salsa, preservative free, I tend to let them have it whenever they ask for it.  But the other day after school, I wanted […]

Posted by Curt McAdams on Well Fed on the Town.
Next in the line of departments that I’m going through at my favorite local market, Dorothy Lane Market (DLM), in the Dayton, Ohio, area is the seafood department.
What makes one seafood department any different from another? There are a few criteria that I look for:

Freshness. This […]

Posted by Rachel Rubin on A Nice Cuppa.
One of the latest cooking trends is the use of tea in recipes. I have seen Ming Tsai prepare food using a tea smoking technique in his wok. I recently made the Junshan Chicken with Silver-Needle Tea recipe from Revolutionary Chinese Cooking by Fuchsia Dunlop which called for […]

Posted by Donavan on The Spirit World.
A few weeks ago I was out with my friends. We went to two different pubs. At both places someone came up to the bar and ordered an Irish Car Bomb. Alright, this was right after St Patrick’s Day and the bartenders seemed to be sick of people ordering […]

Posted by Ken Hoggins on Wine Sediments.
I recently attended a wine tasting of Paso Robles wines at Anthony’s Pier 4 Restaurant in Boston, MA.  The wineries present were on tour with the Paso Robles Wine Country Alliance. 
Their website states that Paso Robles has more than 170 wineries and 26,000 vineyard acres focusing on premium wine […]