Wednesday, June 3 2020


Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on and stations around the country.

Christmas Dinner – Prime Rib

I’m not sure why I forgot about this great dish and its simplicity. There is no basting. There is no trussing. It roasts beautifully every time. Prime Rib Roast Ingredients 1 butcher prepped 6-7 lb Prime Rib roast Kosher salt Freshly ground black pepper garlic powder (optional) 2 cups of …

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Buche de Noel (Christmas Yule Log)

For our Christmas dinner menu, we are going to start with dessert first. Your family will love this traditional French Christmas dessert! Buche de Noel (Christmas Yule Log)   Ingredients Cake 3 large eggs (room temperature) 1 egg yolk 1/2 cup sugar 1/4 tsp vanilla extract 1/2 cup all purpose …

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Don’t Stress Over the Gravy/Sauce!

I know how it is, believe me. You spend all week (maybe weeks) planning a holiday menu. Your guests arrive, intoxicating smells of roast turkey, prime rib, beef tenderloin or other succulent specialties fill the air. All that’s left is to make the gravy and the nagging thought that it …

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Soba Noodle Salad – Recipe

This is a great summer dish, happens to be pretty healthy and you don’t feel like you are missing anything. The tahini/sesame oil make it really nutty and is better for you than the usual peanut sauce. This is a spicy dish! Lower the amount of chili oil if you …

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