Home/Cooking/Recipe Collections/Media Recipes catering, cooking classes and cooking tips. url www.marcweiss.tv. Fave foods ofthe Famous Weekly newspaper column which features a foodrelated interview with http://www.ebroadcast-info.com/information/Home/Cooking/Recipe_Collections/Media
Wauu.DE: Home: Cooking: Recipe Collections: Media Recipes com/. cookingmedia.com What s new in newspaper food sections, cooking magazines,and Celebrity Chef Marc Weiss offers his popular food and entertainment http://www.wauu.de/Home/Cooking/Recipe_Collections/Media_Recipes/
Burlington County Library - Ready Reference Page Better Homes and Gardens Fine cooking food History News Dedicated to culinary historyNewspaper food columns Online List of food columns from national papers http://www.bcls.lib.nj.us/ReadyReference/food.htm
WFSB Chicago Tribune Names Bill Daley Food & Wine Reporter Rice, who spent nearly 20 years at the newspaper before retiring wine beat, Daleywill cover chefs and food personalities, cooking techniques and http://www.wfsb.com/Global/story.asp?S=1845828
HighIndex - Home: Cooking: Recipe Collections: Media Recipes com What s new in newspaper food sections, cooking http//www.cookingmedia.com/;Fine cooking Magazine Chef Weiss offers his popular food and entertainment http://www.highindex.com/Home/Cooking/Recipe_Collections/Media_Recipes/
Recipe Collections: Media Recipes What s new in newspaper food sections, cooking magazines, and with the reviews, catering,cooking classes and cooking tips. Recipes from Gail s food column. http://www.puredirectory.com/Home/Cooking/Recipe-Collections/Media-Recipes/
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Media Recipes At Global Women's Search Engine cookingmedia.com What s new in newspaper food sections, cooking Recipes, nutritionalmenus and cooking tips from Gail s Galley Recipes from Gail s food column. http://globalwomensnet.com/askwomen/category.php?n=1027
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Extractions: Drying foods when they are in season is nothing new. Drying, using techniques passed from generation to generation, is probably the oldest method of food preservation. Drying as a way of preserving foods is more economical than canning or freezing, saves space, and provides more nutrition. You don't need canning jars and there aren't utility bills all winter for running a freezer. Compared to canned and frozen foods, dried foods are lightweight and condensed, so they take up a fraction of the space. Drying foods at low temperatures is a more nutritional form of preservation because precious digestive enzymes are left intact and the lower heat destroys fewer vitamins. The loss of nutritive value during drying is small in comparison to the loss during cooking. If you buy the right dehydrator, it easily pays for itself during the first season you use it. And since dried foods become naturally sweeter as they dry, they serve as a good "sweet tooth" replacement for sugary, unhealthy foods. Will your own dried foods be as good as those dried commercially? Emphatically, yes! You have the advantage of using tree-ripened fruit and just-picked, fresh vegetables from your own garden, roadside stands or local farmers' markets. Even if you don't plant a garden, you can realize a savings in your food budget by avoiding waste. Most leftovers can be chopped and then tossed into a handy kitchen counter dryer and enjoyed another time, months later. Bananas flecked with brown can be peeled and placed whole on a rack for a chewy, long-lasting banana "candy-bar" high in potassium. If you have gourmet friends who love to cook, fill small jars with dried herbs or flower blossoms from your own garden for a potpourri. Create a label, tied on with ribbon or raffia, for gift giving.
Extractions: January 17, 2003 QUESTION: Your magazine article about treadle sewing machines inspired me to bring an old one up from my basement. If I'm going to seriously use it, I'll need more bobbins. Any idea where I can buy extra bobbins for my particular machine? MARYJANE: For antique and vintage sewing machine enthusiasts, check out this perfect web site: www.sew2go.com . You'll find every kind of bobbin, hundreds of antique manuals, even some history about the invention of the sewing machine. QUESTION: I have found fragrance-free and dye-free clothes detergent, deodorant, shampoo and cream rinse, but I cannot find fragrance-free dish detergent (I still hand-wash my dishes). The Fuller Brush degreaser is fairly light on the perfume, but still smells. What use preparing wonderful fresh food if it goes on a perfumed plate? Do you have a source of "free" dish detergent? MARYJANE: Even a good restaurant, known for its use of fresh vegetables, can ruin a meal by serving it on a plate that smells like chlorine bleach or perfume. At least at home, you can choose your products with thought and care. Two good sources for unscented dish liquids are Seventh Generation in Burlington, Vermont (800-456-1191
Newspaper Editors related to food, lifestyle, and home and garden for newspapers, magazines, andthe world wide web. Whats cooking is a weekly syndicated column about all http://www.chefrick.com/html/editors.html
Extractions: Find It Fast Here Select a link Home What's New! Town Square -Bookstore Emeril Lagasse Cookbooks Heritage Cookbooks Low Country Books Mountain Cookbooks N.C. Cookbooks Soul Food Books Southern Cookbooks Healthy Southern Cooking -Cooking Links Best of What's Cooking Recipes -Appetizers -Soups -Breakfast -Main Dishes -Side Dishes -Sweets -Breads -Drinks Tips Wines The Low Country -Cajun Recipes Editors Current Food News On-line Chat Chef Rick's Message Board Guest Book Cooking and Kitchen Tips Food Trivia and Fun Stuff Heritage Recipes Whats Cooking Food Writing, the parent company of chefrick.com is a full service writing source specializing in content related to food, lifestyle, and home and garden for newspapers, magazines, and the world wide web. Whats Cooking is a weekly syndicated column about all aspects of cooking which is sent out via e-mail . It has developed a large readership since its inception 4 years ago and is an especially good way to attract male readers (and their advertising dollars!) to your Lifestyle pages or web site. In addition to the weekly column your readers will also have access to chefrick.com, one of the leading cooking resources on the web. This award-winning web site features informative articles on cooking technique, how-to tips, and a large selection of recipes. Whats Cooking is available at very attractive rates based on size of publication, For a rate quote, email Chef Rick at
LJWorld.com : College Cooking 101 a column in the paper about cooking and recipes He passed it down to the newspaper sincoming Jayplay editor Her food column debuted the first day of school last http://ljworld.com/section/food/story/131074
Extractions: Lawrence, Kansas Home The Living Sections story KU food columnist helps students fend for themselves By Jim Baker , Journal-World Wednesday, May 7, 2003 College students subsist on Ramen noodles, mac 'n' cheese, chips and salsa oh, and beer. advertisement That's the stereotype, anyway. But Christina DiGiacomo doesn't fit the mold. On a recent evening, DiGiacomo, a 23-year-old Kansas University senior from Apple Valley, Minn., whipped up a dinner party for a group of friends. The spread she put out featured: bruschetta topped with mozzarella, provolone, basil, garlic and chopped salami; a Caesar's salad tossed with fresh crab and her own homemade dressing; and a giant bowl of ziti pasta with ricotta cheese and her own pesto sauce, topped with chopped tomatoes. "We're moving out of the casserole age many of us college students remember that's what mom used to make and we're getting all these sophisticated ideas," DiGiacomo said. If that trend is taking place at KU, it could be due, at least in part, to DiGiacomo herself.
Emerils.com | Cooking Since 1984 she has written a weekly food column, Creole cooking for THE publishedin 1901 and reissued to celebrate the newspaper s 150th anniversary http://www.emerils.com/cooking/october2003/writer_bios.htm
Extractions: Charlotte Armstrong Martory works as a Culinary Writer for Chef Emeril Lagasse at Emeril's Homebase in New Orleans. Happy to be back home in the Big Easy after her 14-year long visit to the other city named The Big Something, Charlotte enjoys being a part of Emeril's culinary team. She and three other lucky folks write, talk and think about food on a daily basis the result is numerous cookbooks, a countless number of television shows, and a whole lot of good eating. Larry Bartlett holds a Bachelor of Arts degree from the University of Colorado and a Master of Fine Arts degree from Tulane University. He lives in Parkersburg, West Virginia, where Confederate general Stonewall Jackson was born and where Aaron Burr attempted to organize a private army. Bartlett has worked as a college teacher, public relations agent, illustrator, newspaper columnist, art critic and magazine writer. He frequently writes for "Goldenseal: The Magazine of West Virginia Traditional Life" and contributes to The West Virginia Encyclopedia Project.
Extractions: Midnight at the Internet Cafe Food and Cooking: General Cooking and Recipe Sites General Cooking and Recipe Sites Regional and International Cuisine Organic and Vegetarian Cooking Sites Special Diets/Food Allergies Cooking for Kids ... Restaurant Guides General Cooking and Recipe Sites These sites generally include recipes, cooking tips, featured menus or recipes, reference tools such as measurement conversion charts, glossaries, or encyclopedias, and interactive forums. Many also offer online shopping for kitchenware or other cooking-related items, and electronic newsletters. 123Easyaspie Home of Delicious Desserts http://www.123easyaspie.com , includes dozens of dessert recipes from the author's family members and submitted by others. Categories include topics you'd expect, such as cakes and cookies, but also diet desserts, Mexican desserts, and microwave recipes. The site also offers cooking terms, conversion tips, food substitutions, a recipe of the week, and a newsletter. All Recipes http://allrecipes.com/default.asp , is a comprehensive cooking site. The main page offers a meal of the day; a cooks encyclopedia with terms in several languages; a section of "Cooking Basics"; two free newsletters; special seasonal feature articles, e.g., summertime grilling; a kitchenware shop; and a search feature. The recipes are divided into more than 25 separate "cookbooks," each with its own domain name, e.g., breadrecipe.com, souprecipe.com, and kidrecipe.com. Each site provides an index of recipes that includes the name of the person who submitted it along with their comments and user ratings. You can print the recipe in three formats (including 3x5 card size), e-mail it to a friend, convert the measurements to metric, or view the nutrition information. A useful and well-organized site.
Los Angeles Times - Media Center Quick Fix is the first Times food column to be The Times one of the few US newspapersnow offering an column and includes stepby-step cooking instructions as http://www.latimes.com/services/newspaper/mediacenter/la-mediacenter-2001-13.htm
Extractions: Times' Test Kitchen Director Donna Deane will host each segment. Deane served as test kitchen director for the Chicago Tribune before joining The Times in 1980. She is the author of "The Low-Fat Kitchen," co-author of "Simply Healthful Cakes" and a contributor to "Modern California Cooking." She holds a bachelor's degree in food and nutrition from the University of Wisconsin.
Through The Cooking Glass Bette Bliss Mood And Food Column, February 11, 2004. Through the cooking glass Bette Bliss Mood and food .One only needs to watch the nightly news or read the daily newspaper to be http://www.hsvvoice.com/News/2004/0211/Column/
Extractions: One only needs to watch the nightly news or read the daily newspaper to be exposed to negative information every day. Many people have developed a sense of hopelessness about the world around us. In addition, unexpected changes in our daily lives may lead to depression, anger, anxiety, sadness and loneliness. These negative thoughts may result from major life events or just routine day to day hassles. Negative attitudes can affect our health in many ways. For some people, eating and/or snacking may be a way of suppressing negative thoughts. However, this short-term "fix" frequently leads to a long-term habit of eating in response to negative feelings, not hunger. It is especially harmful when you crave unhealthy snacks to indulge your cravings, such as sweet, salty, or fatty foods. As a result, this emotional eating leads to weight gain as well as an increased risk of cardiovascular disease. The good news is that so called "emotional eaters" can regain control over those unhealthful eating habits. Once you understand the reasons why stress and negative emotions caused you to indulge your cravings, youre on your way to recovery.
About Sam Gugino as I can remember, I have been interested in Mom s cooking. my columns were votedbest among all major newspapers by the Association of food Journalists. http://www.samcooks.com/about.htm
Extractions: ABOUT SAM The kitchen was the focal point of my upbringing in our Italian-American family in Buffalo, New York. It was no accident that people had to pass through the kitchen on their way to the rest of the house. My mother, Anna Gugino, wouldn't let you leave without having something to eat, even if it was just coffee and some of her Sicilian cucciddati cookies. Conversations invariably led to talk about food. For as long as I can remember, I have been interested in Mom's cooking. As a kid, I'd accompany her on trips to the supermarket where I learned how to be a smart shopper. And, of course, I'd watch her cook. I think the first inkling I had that I wanted a career in food was when I successfully duplicated Mom's famous Sunday spaghetti dinner during my senior year in college-on my first try! After being the chef and manager of two critically acclaimed restaurants in Philadelphia, and stints as a hotel food and beverage director and hospital food service administrator, I became restaurant critic at the Philadelphia Daily News in 1986. It's been great fun writing about food, and a damn site easier than standing in front of a stove for 12 hours a day. Two years later I was named food editor of the San Jose Mercury News, where my columns were voted best among all major newspapers by the Association of Food Journalists. While in San Jose, I was a frequent guest host on radio, first on Narsai David's food show on KCBS-AM and later on "In the Kitchen with Harvey" on KNBR-AM.
NetFood Directory Heirloom Recipes Herbs History, food HIV Diet Articles Newsgroups Newsletters NewsletterNewspaper columns Nibbles Daily Once a Month cooking Outdoor cooking http://www.globalgourmet.com/directory/search2.html
Extractions: The NetFood Directory, in partnership with The Recipe Link, present the web's foremost list of food and cooking sites. Most of the links below reside on The Recipe Link server. From The Recipe Link, you can navigate out to any of the more than 10,000 culinary links listed there. If you want to add or correct a link, please contact The Recipe Link directly at listings@recipelink.com
