Well Fed Network

Posted by Madeline Miller on Edible TV.
The Rockford Register Star’s Georgette Braun questions Anthony Bourdain’s bad boy credentials.  Anyone who has read Bourdain’s Kitchen Confidential must be thinking that questioning whether Bourdain is a bad boy must be a complete idiot.  The book is filled with stories about his heroin and cocaine addictions and peppered with profanity.  And if you haven’t […]

Posted by Joanna Miller on Sugar Savvy.

When the opportunity arose to review some gourmet artisan chocolate truffles from John & Kira’s of Philadelphia, I expected to receive a small selection of three or four flavors, so I was pleasantly surprised when this big, beautiful box arrived at my door last week. I decided to assemble […]

Posted by Jaden Hair on Cook Smarter.
This is the Shopping Issue!

It’s crawfish season!  Live crawfish overnighted to your door for less than $5 per pound. Shipping is included in the price.  My local supermarket has them for $7.99 per pound. Dead. Overcooked. Frozen.  Add some corn on cob, red skinned potatoes and throw in some […]

Posted by Cate O’Malley on Growers and Grocers.

I’ve been a long-time fan of Richard Branson, the Chairman of Virgin Atlantic. Something about the unique way he does business intrigued me long ago, and I tend to keep an eye on what he’s doing, and how he’s doing it. A few months ago, Virgin Atlantic announced […]

Posted by Curt McAdams on Well Fed on the Town.
I’m still celebrating my trip to NYC. I have a few more restaurants to write about, but this week it’s the Carnegie Deli in Times Square.
Is this a touristy place? Oh yeah.
Is it worth a trip? OH YEAH!
I’ve not had the pastrami from Katz’s Deli, though […]

Posted by Betty Carlson on Paper Palate.
Cuisine Gourmande is the most upscale cooking magazine of France’s culinary Trio Gourmand, published by the Prisma Presse group. At 63,020 bi-monthly issues, it is the least popular of Prisma’s three cooking titles, representing 20.6% of the “Trio’s” circulation — and only half that if we consider that Cuisine […]

Posted by Erika Waz on Kids Cuisine.
It is a rare occasion when we opt to call for Chinese take-out.  When we do, though, my children’s hands-down favorite is Sweet-and-Sour Chicken.   They love the lightly breaded chicken doused with a sweet and tangy sauce and served over rice.  As I watch them happily dig into their […]

Posted by Patti Villers on Fit Fare.
When I was thinking of what to make for this month’s entry, it was the first of May. And when I think May, I think of Mother’s Day and my mother, who used to do a lot of cooking.
She often made this tropical fruit salad for my late father, […]

Posted by Paul England on Just Baking.
Emmer and Einkorn are wheat varieties that are among the oldest cultivated grains. Evidence points to both grains being first domesticated in what is known as the Fertile Crescent, a curve shaped area that centers on the Middle East. Einkorn domestication traces to the Karacadag Mountains in Turkey about […]

Posted by nika on The Spirit World.

Recently, I had the pleasure of taste testing the Ruby Red Grapefruit flavored Hi-Ball Energy drink. I chilled this clear bubbly drink in the bottle and then poured it over ice. In the name of Science (right!), I drank it and then jumped on the treadmill about 10 minutes […]