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Really. "The first time I ate raw asparagus was during the '80s at an Italian restaurant in New York," recalled the former executive chef at Gourmet magazine and stars in public television's "Sara's Weeknight Meals." "Someone else must have pushed me
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EDT Last updated Saturday, Mar. 30 2013, 6:00 AM EDT Most of the prep for this decadent egg-topped main can be done the day ahead. Servings : 4 as a main course or 6 as a first course Ingredients 1 cup fresh parmesan cheese, finely grated and divided
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Reggio Emilia, March 21 A group of bandits suspected of a series of thefts of world-renowned Parmigiano Reggiano cheese in the central region of Emilia Romagna risked capture late Wednesday night after gaining access to the warehouses of Emiliani
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This Kensington is a bit off the beaten path when it comes to dining destinations, but Benchmark Pizzeria is worth the detour. Husband-and-wife team Peter and Melissa Swanson opened Benchmark in July. Melissa Swanson is a food writer and has worked
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Club of Reggio Emilia, in collaboration with the Consortium of Parmigiano Reggiano, says it will present a new study Friday outlining what makes the region so special. Silvio Cari Gallingani, the club's curator, says the region has a unique
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February 19, 2013 As greens go, the Caesar salad hasn't been the hippest way to eat your veggies in recent years. After exploding in popularity in the 1980s, it fell out of fashion and off many restaurant menus because it was high in fat, contained
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Aimee Blume / Special to the Courier & Press Cheesy Chix cheese balls are locally made and great for so many things besides cheese and crackers. Try them as a sandwich spread or add a spoonful to a cream sauce for cheesy flavor. When faced with "
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one year I did indeed give up meat and had a real crisis of conscience during a dinner in New Orleans when I questioned whether alligator was meat or seafood. I opted against.] Fortunately, the Palm Restaurant downtown has come to the rescue with a
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National Association for the Specialty Food Trade) Winter Fancy Food Show, attendees will peruse the show floors for items that reflect projected food trends for 2013. For those looking for gourmet food items that curb cravings in smaller quantities,
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The great parmesan rescue Earthquakes last May left producers of Parmigiano Reggiano struggling Britain's missing billions Counting the true cost of corporate tax avoidance A lesson in packaging myths Is shrink-wrap on a cucumber really mindless
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