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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.


“Bacon is proof that God loves us and wants us to be happy.” Benjamin Franklin December 30th has been declared “National Bacon Day” and in celebration, we’ve selected SEVEN recipes from the Food Nation Radio Kitchen that include BACON.  It’s nice that BACON has its own DAY but in our …

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Christmas Goose with Morel/Herb “stuffing” & Blood Orange Gastrique

We challenged readers and listeners to come up with the best Christmas menu this year. Isn’t that more fun than telling you what to make? This goose was the very epitome of savory and the stuffing (made as dressing, separately) was truly outstanding. These are recipes to be filed away for …

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Eggs Benedict with Homegrown Tomatoes

We’ve got more tomatoes from our Prodigal Organic Tower than we know what to do with, so I’m trying to use them in as many dishes as possible, including breakfast. If you’re more of a Benedict fan, you can add a tomato slice to that too! Tomatoes are also a fresh addition …

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Hibiscus Tea

This weekend, I had the opportunity to witness some of the most beautiful hibiscus flowers I’ve ever seen. It was the Hibiscus Show at the Pinellas Park Auditorium. Enthusiasts and cultivators from all over the State of Florida gathered to pay homage to a flower that rivals even the exquisite …

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Veal Torta and Gateau de Crepes

This torta not only looks pretty when served but it’s easy to make. You have to factor in a couple of hours for it to set in the refrigerator though, so assemble it the night before or a couple of hours before baking. For the dessert, if you want a …

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