It’s always exciting to meet a new chef full of passion, inspiration and successful. That is what happened with Deborah Scarborough, owner/chef of The Black Cat in Cambria, California. How did you get started? “Like many...
Read MoreA Pink Peppercorn? A PINK PEPPERCORN? What is a pink peppercorn and how do I use it? Genie the Spice Goddess answers… A pink peppercorn is not a true peppercorn, but is the dried pink fruit from the pepper tree. There are two...
Read MoreThirty minutes outside Quebec City in Wendake, we delighted to discover Hôtel-Musée Premières Nations. This peaceful, serene, contemporary, hotel embodies the spirit and history of the Wendat’s. The entire history is...
Read MoreClear Springs Foods has been a front-runner with sustainable products. They have a delicious recipe for trout that I am delighted to share. Pecan Crusted Trout with Peach Maple Bourbon Sauce 1/8 cup dried cherries 1...
Read MoreOn a visit to Huntsville, Alabama, I had the opportunity to try Grille 29 and interview Chriss McDonald. Maralyn: When did you get interested in cooking? Chef Chris: I started taking an interest in cooking at about 8 years old....
Read MoreIf you ate at the Province at the Westin Phoenix Downtown you may have experienced this dish. In addition to a wonderful meal, they put together a special package. If this recipe intrigues you and you want to check...
Read MoreOur first experience with FIORE was a few years ago. We love the product and they ship. Herby Tangerine Salsa 1 can black eyed peas, drained 1 can black beans, drained 4 ears of corn, cooked & trimmed from cob 2 cans petite...
Read MoreThis tangy summer salmon sent from the Florida Keys is adapted courtesy of the Dean Brothers. I enjoy the tangy lime butter with the succulent salmon. The boys serve it with pasta or rice. I liked spinach and broiled cherry...
Read MoreWe have a guest post from Alexandra Jacobs. We certainly would welcome her as a regular contributor to Where and What in the World. ~MDH Food Connoisseurs Enjoy Summery Eats While in the Hamptons By Alexandra Jacobs...
Read MoreThe Rabbit Hill Inn is back with another recipe. This one is for trout. I love it as the eye is not looking you in the eye. That always seems to bother me, even though I do partake. However, this one is perfect. Thanks so much...
Read MoreAs most of you realize by now, I will be attending the Kennepunkport Festival 2012 and quite excited about the event. I’m featuring profiles of the chefs who will be cooking at the Art of Dining Dinners as well as one of...
Read MoreEver since our IFWTWA journey to Alaska last summer, I yearn for the delicious salmon we devoured daily. Here is quick and simple recipe I am perfecting for this summer’s camping experience in California. I find salmon...
Read More
