Chef Jacques Pépin continues to dispense inspiration.
Growing up spending his days playing in his family-owned Le Pellican restaurant in France, it's no surprise to learn that Jacques Pépin's earliest memories are of kitchens and family recipes. ...
... He began cooking at 12 and trained under some of the finest chefs in Paris, and soon after moving to the United States in 1959, ...
Full Story: Chef Jacques Pépin comes to Stew Leonard's; By KEITH LORIA, on WiltonVillager.com
Food & Health
Top 7 Ways to Eat Green This Fall and Winter
Transition your eating to fit the changing seasons.
It's interesting to see how, by planning a bit in advance and checking into the farmers' market, or other source of local ingredients, we can fill our pantry and refrigerator with proper ingredients, being organic or not, depending on the budget.
The days are getting shorter. The air is crisper. Daylight savings time is over, and it's full-on fall. With the big growing season over in most places, and winter right around the corner, it can be daunting us locavores, 100 mile dieters, and other green eating enthusiasts to stick to our green eating habits. ...
Full Story: Top 7 Ways to Eat Green This Fall and Winter; By Collin Dunn, on Planet Green
The Accidental Vegetarian
Sweet or savory, pannekoeken take the cake
Dutch pancakes, called pannekoeken, can be served as savory or sweet, depending upon the ingredients used to prepare them. The technique calls for cheese, thinly sliced vegetables or fruits to be added to the uncooked side of the pancake before turning-it. And there are a variable of toppings such as marinara sauce, pesto or jam to be added.
As a kid, I loved breakfast for dinner, whether it was pancakes or bagels and eggs. That love has never waned, but as an adult my tastes veer toward more grown-up tastes than just whipping out the pancake mix or quickly scrambling eggs. ...
Full Story: Sweet or savory, pannekoeken take the cake; by Amanda Berne, on the SFGate.com
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