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.

EASY ENGLISH SCRAMBLE LIKE DENNY’S USED TO HAVE

June 3, 2011 Breakfast, Cooking Videos, English, Recipes 0

NOTE: WE ARE MOVING ALL PREVIOUS VIDEOS FROM YOUTUBE TO FOODANDTRAVELNATION.COM Easy English Scramble Like Denny’s Used To Make is an absolutely terrific way to start the day. In fact, I used to make this at home when I was in high school for breakfast. The difference between Denny’s …

A homemade chicken pot pie that costs $0

June 3, 2011 All American, Chicken, Recipes 0

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 …

Once you go Brazilian…

June 3, 2011 Latin American, Recipes 0

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.

Party-sized, addictive Arroz con Pollo nachos

June 3, 2011 Chicken, Mexican, Recipes 0

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.