Flavors And More Magazine

New Year, New Food Trends By Chef Judi Gallagher - Happy New Year, everyone! Here’s to a 2012 that’s filled with family, friends and food. While I certainly have a reserve of favorite recipes and restaurant dishes that I make and order time and time again, I also find that there’s nothing more exciting than plotting out new culinary trends. So here are the items that I and other food experts are predicting will be big in 2012. Share your own thoughts in our Flavors And More...

Kitchen Resolutions 2012 By Marsha Fottler - Do these things within the month of January and enjoy the results all year long. A clean, efficient and de-cluttered kitchen in a genuine luxury. * Wash down inside of cabinets, replace shelf paper (with something fun) or paint the inside of your cabinets. Use high gloss paint for easy clean up ever after. * Throw away most of your spices and start fresh. Resolve to buy spices in smaller quantities. Most food stores now package spices...

Gourmet Highway: Florida at 500 By Doc Lawrence - I’ve dreamed of meeting a king or queen someday. Soon, there will be an opportunity, one that doesn’t require leaving Florida. Spain’s King Juan Carlos and Queen Sofia, according to insiders, will be in Florida early next year to take part in the ceremonies honoring the 500th anniversary of Florida’s discovery by Spain’s legendary explorer, Juan Ponce de Leon. These intrepid Spanish explorers deserve a great deal of credit....

Write That Cookbook!

By Marsha Fottler - When my friend Stewart Stearns retired from a long and illustrious career as head of our local community foundation, he surrendered to the serious surgery he had been putting off. While he was recovering (and dealing with the attending boredom of healing), another friend and fellow foundation professional visited him and suggested he organize his recipes and do something with them. He thought the idea...

Kitchen Design – It’s the Little Things

By Steven V. Philips - Plates. Think about decorated china dinnerware patterns. The ones that look as though the food is already on the plate? Low calorie diet all right. But way too fussy for me. Bone china, the finest plateware to serve on and eat from, isn’t just a random term. It actually refers to the bone(s) in its composition. Bone china evolved in Europe in the 1750s in a porcelain factory, close to...

Dining in the Dark

By Alec Harding - My first job, upon leaving school, was with a small firm in Africa which, among other things, handled the surveying and associated tasks as mandated by regulators, for a group of mining operations which were too small to be able to justify a department of their own. This, shall we call it “posting,” necessitated my relocating to a somewhat rural community in the far northern reaches of Zululand,...

Top 5 Kitchen Tools for 2012

By Chef Judi Gallagher - Every cook looks for innovations in meal preparation convenience and time-saving kitchen equipment. Here are five on my must-buy list for 2012. It’s time for the cook to go shopping. 1. KitchenArt Pro’s Adjust-a-Cup. It allows cooks to measure out sticky ingredients and then push them out of the device into a bowl or baking pan. An article at MainStreet.com, praises the ease with which it helps...

Edible Gifts for Any Occasion

By Anna Dantoni - Martha Stewart’s show on the Hallmark Channel is apparently being canceled because of low ratings. What are home cooks looking for creative culinary crafts to do? Well, there’s a new book that could come to you rescue. It’s called Gourmet Gifts by Dinah Corley with lovely (and useful) color photographs by Alison Shaw. The softcover book includes 100 recipes that when wrapped and boxed are meant for...