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Archive »Local Flavor

Some Like It Cold

Some Like It Cold

Soups are a mainstay of a chef’s repertoire; along with sauces and stocks, they are often one of the first components in a formal culinary education.

Faith-Based Food For The Needy

Faith-Based Food For The Needy

People who think prayer doesn’t work ought to talk to Joel Bray. He has operated the Shining Light Garden for the past five years, growing healthful produce and giving it away to needy families and senior citizens

Chef’s Progress: From Illiteracy To Ph.D.

Chef’s Progress: From Illiteracy To Ph.D.

There are a couple of things that Chef Curtis Aikens is all about these days: food and education. His love for both inspires everything he does.

Small Portions, Big Taste

Small Portions, Big Taste

Think “tapas” and what comes to mind? Spain, most likely, their country of origin. Or maybe a nibble, such as a plate of olives to enjoy with a chilled glass of wine or frosty mug of beer.

Chefs With A Bedside Manner

Chefs With A Bedside Manner

Hamburgers are the number one choice on the menu. Comfort foods such as meat loaf, pot roast and chicken noodle soup are also popular.

Cookies Fit For Santa Claus

Cookies Fit For Santa Claus

The holidays are full of tradition, and one of the most cherished is baking Christmas cookies.

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