FOOD FUN: Surf & Turf Sushi & More

While meat and seafood have been served at the same meal since since the dawn of plenty, and Diamond Jim Brady (1856-1917) consumed platters heaped with steaks and lobsters, the pairing known as surf and turf originated in 1960s America. It became the darling of American steakhouse menus, combining the two most expensive items on…
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TIP OF THE DAY: Stuffed Peppers

Stuffed peppers are enjoyed in cultures around the world. They’re a versatile food: for a first course, a light lunch or dinner or a side. You can stuff them with anything, including leftovers. And you can find them in “holiday colors,” from red and green for Christmas to purple, gold and green for St. Patrick’s…
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MARDI GRAS: Gumbalaya Recipe

Gumba-what? If you can’t decide between gumbo or jambalaya for Mardi Gras (this year on March 4th), go for gumbalaya, a combination of both. Gumbo is a Cajun stew that typically consists of a strongly meat or shellfish stock, the Cajun “trinity” (bell peppers and onions), and a variety of proteins such as andouille sausage,…
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RECIPE: Parmesan Popcorn, Jalapeño Popcorn

Following up on our “Diet Oscars” menu, here’s a recipe for flavored popcorn. In addition to movie-watching (or movie award show-watching), gourmet popcorn goes well with cocktails, wine and beer. Don’t like cheese or rosemary? Head to Popcorn.org, the website of the The Popcorn Board, for scores of flavored popcorn recipes. The recipes yield four…
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TIP OF THE DAY: Mardi Gras Colored Cocktails

Mardi Gras is Tuesday, March 4th. You may not want to celebrate Mardi Gras in the traditional way, with Cajun and Creole cuisine, a King Cake and long strands of party beads. But you can serve classic New Orleans cocktails like the Hurricane, which has its own special hurricane lamp-shaped glass; or the Sazerac, the…
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