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.

Brilliant Strategy by Chuck-E-Cheese

From the Food And Travel Nation News Desk – Brilliant Strategy by Chuck-E-Cheese What they are doing. So what do you do with your chain of restaurants built entirely around the dine-in experience for kids when a pandemic breaks out and you’re forced to lock the doors?  Brilliant strategy by …

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DIY AUNT ANNIE’S PRETZELS

From the Food And Travel Nation News Desk – DIY Aunt Annie’s Pretzels I love hot, buttery pretzels. Don’t you? It’s the whole reason to go to the mall these days. If the malls were open. Most are not. Enter DIY Aunt Annie’s Pretzels. You can have your own pretzels …

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Fast and Tasty Garlic Bread

Fast and Tasty Garlic Bread Take a look at the list of preservatives on a loaf of pre-packaged garlic bread and you’ll see lots of things you probably won’t be able to pronounce. Here’s a quick recipe for Garlic Bread without all the weird ingredients. INGREDIENTS 12 inch loaf of …

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