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.

Mad About Tipping Practices

There are quiet revolutions going on in the restaurant world right now. One of them involves the touchy subject of tipping. Until the last couple of years, most upscale dining establishments in the United States had a voluntary gratuity for the service staff. I don’t think anyone (including me) minds …

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Coq Au Vin – Recipe

Cut up a chicken into a “ten piece bucket” add a little wine (okay, a lot of wine) and a few other things. It’s a romantic one-pot dish anyone can make at home. This is a variation on the classic dish from Food Nation Radio Network.      

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Banana Bread The Lighter Way – Recipe

banana bread

Trying to figure out what to do with all those ripe bananas? Food Nation Radio Network found out it IS possible to make banana bread without butter or oil and it comes out moist and delicious. I had a couple of ripe bananas sitting around, so I threw this together …

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Can Food Affect Your Mood On Valentine’s Day?

Someone once said that if a little pill can affect your body, imagine what an entire chicken does to it. There are others who claim certain foods have certain effects that might be desirable on say, Valentine’s Day, for instance. I felt compelled (a duty, if you will) to investigate …

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Kelly’s Serves up Chic-A-Boom Sauciness

From guest blogger Beauty & the Feast As I glance from the trendily clad white-blond mannequin posing in the front window, to my waiter rushing past a diner-style order window with plates on both hands and skin-tight denim shorts painting his legs down to the calf, and finally back to …

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