A few times a month, Karen Viva-Haynes, a Cordon Bleu trained chef, serves dinner in her catering kitchen. She cooks seasonal, local food with great skill. The night we were there, the conversation flowed among the 14 guests along with the incredible eight courses of food. This is the appetizer she served us.Read More
These recipes are developed, tested and re-tested until perfect. Try one at home tonight.
Herbs, like spices, vary in potency. You’ve got to know when to go easy or go crazy. When it comes to parsley, the more the merrier. An entrée such as this one calls for a companion beverage with lively acidity. After all, herbs give lift to a dish; a crisp beverage carries it to victory.
Nordic cuisine is based on purity, simplicity, the changing seasons and what is local to the area on land and water. It emphasizes fish and foraged ingredients like vegetables, berries and fruits.Read More