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

Turn Thai Chicken Leftovers Into Lemongrass Soup

  Let’s turn those amazing Thai chicken leftovers into Lemongrass Soup that’s satisfying and filled with flavor.  In researching this recipe, there are two primary styles of this particular Thai soup and both as equally as delicious.  The one we made here is comprised of mostly clear chicken stock but …

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Spring pea soup with lime crema, chicken breasts poached in red wine and star anise and five spice fingerlings

pea soup ead

This sounds like a complicated menu, but it’s a snap! Serve with a little salad and some strawberries (quartered and macerated with some of the port and little sugar) with whipped cream for dessert. Here’s Spring pea soup with lime crema and red wine poached chicken. Enjoy and serve with …

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