Chef Frederic adds dried fruit soaked in kirsch and hazelnuts to his pound cake. Kirsch syrup and a white chocolate glaze with more nuts put this cake into heavenly realms. Published August 30 2012
Making pastries, chocolates and desserts for guests at the luxurious St. Regis in Monarch Bay still gets Chef Frederic’s creative juices flowing. Published August 28 2012
Discover this unique citrus, sometimes called citrus caviar, now in some farmer’s markets. Suzanna Hoang shares her pudding recipe that sparkles with their bright flavor. Published August 20 2012
Anyone who loves croissants or rustic breads will love Pandor, a French bakery with baguettes, pastries and café food. Published August 14 2012
A signature dish at Haven Gastropub, this pork shank is all about tender, succulent pig. Published August 11 2012
Executive Chef Greg Daniels at Haven Gastropub is one of the best examples of this currently trendy concept. Published August 5 2012
Linda Mensinga was editor of Culinary Trends for 15 years, now a contributing writer. Researching restaurants and hotels, she interviews the best and brightest chefs, not necessarily the most famous, to learn their secrets and recipes. Their talent and dedication ...
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A collection of reader guest articles, thoughts and opinions by Communities writers and breaking news and information.
Obama forgot to salute a marine when boarding Marine One; should we be upset?
The Boy Scouts of America voted today to allow openly gay boys as scouts but the ban on homosexual leaders remains.
After possibly the worst week of the Obama administration, new polls show that the President has escaped relatively unscathed.
Benghazi, the IRS, the AP - Obama had nothing to do with any of them. He knows nothing about them. They're just messy loose ends.
Reflections on raising families in a holistic way -- with a focus on nutrition and alternative health.
Reviews, insights and commentary from an eclectic observer.
Join the Communities. We want to hear from you.
Life lessons, adventures, people places and observations as I undertake my personal quest to travel to 100 or more countries before I die.
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