ELIZABETH DOUGHERTY 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 …

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 And Travel Nation Network. Ingredients (organic, if …

A Variation of Quiche Lorraine Quiche is such a versatile dish because you can literally fill it with almost anything. This is a variation of Quiche Lorraine that’s easy to make & tasty.   While I love the classics, sometimes I like to add things that make me feel a little …

Does the thought of 8 burners, dual convection and miles of stainless steel get your heart racing? Maybe you’re set on that ceramic flattop stove that’s so easy to clean, or the traditional 4 burner gas cook top that’s been reliable for years. Whatever your preference, the range is undoubtedly …

Many people I have spoken to lately have cut back on red meat consumption for one reason or another. This is a recipe I have made for years as a meatless alternative. You won’t miss the meat at all. In fact, some people have questioned whether it was really fish …

This is a pork dish I developed a year or two ago for a potential restaurant menu. The plantain really sweetens and softens while it cooks, lending a complimentary flavor to the pork. Yes, I use Jasmine rice. I hate clumpy, gummy rice and I get the best results with …

Grits are not just for breakfast anymore, but I still love them in the morning. Here’s a great recipe for grits that’s not your typical grits for breakfast.      

Here’s a great little menu you can put together that doesn’t take too much time.