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.
June 3, 2011
All American, Chicken, Recipes
We made the roast chicken and it was tasty. Now we are taking the leftovers and making chicken pot pie. Origins of chicken pot pie are sketchy, but most everyone agrees it has always been the way to use leftovers from roast chicken. The first “pot-pies” were made in …
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June 3, 2011
Latin American, Recipes
If you want to make a romantic lobster dish that’s a little different, check out my recipe for butter-poached lobster with red wine fettuccine in caviar sauce. It’s an easy dish you can make at home to “wow” your friends, family or date.
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June 3, 2011
Chicken, Mexican, Recipes
I just want you to know as I’m writing this, I’m eating these nachos. They are THAT good. Please excuse the crumbs. There’s no need for saffron in this casual dish. The achiote oil lends a great Latin flavor to these Florida-style nachos.
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