Tailgate Recipes! The NFL season is winding down and “The Big Game” is finally here. It’s time to cook! We are sharing several of Elizabeth’s favorite recipes and her popular “Big Game” menu from the archives including: Fall Off The Bone Ribs Julia Child’s Potato Salad Champagne Gold Pineapple Cole …
Read More »
Okay, I was born in Columbus and moved to Florida when I was a kid. I don’t care for the Bengals and after Johnny Bench and Pete Rose left the Reds, I had no use for them either. But there’s ONE thing I love about the Queen City… Skyline …
Read More »In Baltimore this week, the Public Defender’s office is seeking review of over 2,000 cases that were prosecuted with the use of the controversial Stingray device. This device is used by law enforcement and mimics a cell tower, picking up the cell information from your home. It is currently unknown …
Read More »
WHY THE INFO ON MALAYSIAN FLIGHT #370 IS JUST PURE BS — INTERVIEW Food Travel USA with Elizabeth Dougherty WHAT HAPPENED TO FLIGHT MH 370 UPDATE The TRUTH about Food and Travel Original Broadcast Date: 03/8/2015 From the Food Travel USA archives on this, the 10th Anniversary of the disappearance …
Read More »Elizabeth Dougherty (originally written for publication in 2006) A Growing Trend Among Chefs: Hunting Down Tonight’s Menu Chefs are packing heat. Something to think about the next time you send a dish back to the kitchen.
Read More »
One of the first synthetic foods to be lab-created was meat and the hamburger was the first in line to be tested. The scientist who created it had to have a taste of the burger, and he said it was not bad but needed seasoning. Since it is artificial beef …
Read More »
Over the past two years, all the digital channels that have popped up on your television have created a huge demand for fresh, original content. It’s apparent on public television, and Create TV is a perfect example of rich programming with a broad appeal. One of the rising stars of …
Read More »Rogue Pasta Sauce This is from my personal notes, so please excuse the lack of complete explanation, and it’s really good! I call it a “Rogue Sauce” because it is a little different and has a deep, beautiful mahogany color to it. If you want the flavor of a meat …
Read More »
