Currently Browsing: Starches

PROVINCE Extends Culinary Adventure through Latin America with Mojo Marinated Pork Belly

Downtown Phoenix has developed to offer some many exciting opportunities.  Six years ago, their were not a lot of choices. Now, we have so many. Two of the convention hotels, The Sheraton Downtown Phoenix and The Westin Phoenix Downtown have continual ongoing specials and events that draw visitors and...

Columbia Cooking, Coconut Rice

Coconut rice  from Columbia is a delicious staple in many parts of this diverse country. We could not stop snacking on the fresh vibrants fruits, sold in parks and along the charming streets to locals and their happy children. For lunch or dinner I could devour the simply scrumptious coconut rice everyday....

Sarimsakli Patates Püresi or Potato Puree with Garlic From Mandarian Botique Hotel

I’ve only been to Turkey twice and there is so much to see and discover. The tastes and flavors are wonderful.   A recipe from Mandarin Botique Hotel‘s  extensive range of Turkish mezes, which are best served as part of a selection of starters. Afiyet olsun! Bon appetit! Sarimsakli Patates Püresi or Potato...

George Vanderbilt’s Favorite Turkey and Cornbread Dressing

Serves eight to ten George Vanderbilt’s Favorite Turkey and Cornbread Dressing Ingredients:• 20–25 pound turkey • Cornbread, prepared • 6 buttermilk biscuits, prepared • 1 dozen eggs, hard-boiled • 1 cup chopped onion • 1 cup chopped celery • 1/4 cup ground sage • Kosher salt and freshly ground pepper to...

Interview with Executive Chef Phil Reid, and a Recipe for Lobster Fried Rice

In addition to classic Maine recipes like baked haddock and steamed lobster, Executive Chef Phil Reid of One Dock at theKennebunkport Inn, creates an array of newer dishes focusing on all that culinary Maine has to offer. (Insider tip: Phil will be atCocktails at One Dock – Tuesday, June 5th Kennebunkport...

Creamy Grits- Southern Style

I enjoy preparing recipes with only a handful of simple ingredients. I made  these grits from the March Real Simple magazine to serve with braised short ribs and vegetables of parsnips, carrots and onions. I usually add cheese to my grits, and to anything I can. These grits were creamy without the cheese. I...