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 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 And Travel Nation has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and on stations around the country.

GAI YANG THAI GRILLED CHICKEN MAKE IT YOURSELF

thai spatch

  GAI YANG (THAI GRILLED CHICKEN) is without a doubt, one of the best, most moist chicken recipes you’ll ever make.  Coming from Thailand, Gai Yang uses a butcher’s cut called spatchcocking, the chicken cooks faster, more evenly and without the typical waste of cooking a whole chicken.  We let …

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