elizabethd

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 FoodNationRadio.com and stations around the country.

Steak with a Zing (and Zang, too)

steak ben ead

  Do you want to impress your friends with a gourmet, quick breakfast? Zing Zang is not just for the Bloody Mary; it’s a great ingredient in lots of dishes and full of flavor! This is a low-carb zesty way to start the day! Ingredients (for four people) 4 eggs …

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