Culinary quest is the search for great cooking and dining opportunities. Chefs share insights and recipes, some of which are doable for home cooks. Every kind of restaurant is explored – from ethnic, fusion, dessert, fine dining and hole-in-the-wall locations. Adding a twist to a classic dish or an exotic ingredient keeps chefs fired up and diners interested as well.
Sweet potato tater tots with cinnamon salt. Bourbon and coke ice cream with a shot of Jack Daniels on the side. If those awaken your appetite and curiosity, a trip to Twenty6 at La Quinta Resort is in order. Published 3:59 p.m. December 24, 2010 - Comments
The heirloom tomato, watermelon and burrata salad is refreshing and satisfying, perfect for desert temperatures. The strawberry rhubarb tart blends the best of both fruits and is a treat served warm with ice cream. Published 8:05 p.m. December 23, 2010 - Comments
Updated old and new classics make The Essential New York Times Cookbook a must-have. Author Amanda Hesser’s comments, research and cooking notes are invaluable and delightful additions to the huge range of recipes. Published 10:22 p.m. November 18, 2010 - Comments
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 ...Read More
Contributions to the Communities Sports desk from readers.
Oxbow, with him long time winning jockey Gary Stevens, pulled out his most spectacular win in the 138th Preakness Stakes.
Some say Orb is a shoo-in, but not if Departing and Mylute have anything to say about it.
Kyle Love, defensive tackle for the Patriots, was released just days after finding out that he has diabetes.
Orb should take the second jewel in the Triple Crown with ease on Saturday.
Happiness is attainable. Morning to night. I love to teach, deal with folks that have an issue and really wish to tackle it and write.
How does our 50th state view D.C. politics?
Political centrist who tells it like it is
"Critical thinking is thinking about your thinking while you're thinking in order to make your thinking better." - Dr. Richard Paul
Life lessons, adventures, people places and observations as I undertake my personal quest to travel to 100 or more countries before I die.
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 never cease to inspire her.
Mrs. Mensinga is happily food obsessed and fortunate enough to be married to a chef.