The Washington Times Online Edition

Hail Mary Food of Grace Archive: December 2009

  • A Toast to the Roast- Crown Roast Pork with Butternut Squash Stuffing

    Crown Pork Roast and Butternut Squash Stuffing Recipe There are times when we are willing to roll up our sleeves and work a little harder. A guest’s reaction is all the thanks you need. Published December 28 2009

  • Gingerbread Croissant Bread Pudding

    Gingerbread Pumpkin Croissant Bread Pudding Recipe. Gingerbread Croissant Bread Pudding from the Reservoir kitchen in Silver Lake California. Published December 25 2009

  • Easy Panettone to Your Home

    Easy Panettone RecipeBringing the tradition of Italian Panettone into your home. A dear friend of mine is an incredible chef in Lucca, Italy. He has shared an easy recipe. Published December 23 2009

  • Restaurant Style Mashed Potatoes

    Mashed Potato Tips and Recipe. Have you ever wondered why restaurants have perfect mashed potatoes and yours may be lumpy and tasteless? Published December 21 2009

  • Setting without the Fretting

    Setting a table is a life skill and entertaining is one of life’s highlights. A few simple tips to help you set the perfect holiday table and host the perfect party. Published December 18 2009

  • Holiday Cookies, Sweets and Treats

    It wouldn’t seem like the holidays without some of my traditional favorites; sugar cookies, gingerbread houses, ice cream filled cream puffs with a chocolate glaze and Chocolate dipped strawberries. Published December 16 2009

  • Gearing up for the Holidays; Snacks, Hydration and Exercise

    Travel snack ideas and holiday hints to keeping off the weight. Published December 14 2009

  • Quail for the Holidays

    Suzanne Goin's Grilled Quail with faro, kabocha squash, cavolo nero, and pomegranate salsa for the holiday's. Published December 10 2009

  • Prime Rib for the Holiday's

    Holiday Prime Rib Tips and Recipe. Published December 7 2009

  • Eggs - Easy To Prepare and Good To Eat

    Eggs - scrambled, poached, fried, or as eggs benedict? The choices are almost endless. Published December 4 2009

AUTHOR
Mary Moran

Mary Moran

Upon graduating from the California School of Culinary Arts in 2002, Chef Mary Payne Moran began her professional career shelling crabs at the world-renowned restaurant, Michael's in Santa Monica.  Simultaneously, she launched her own company, Hail Mary’s, founded ...

Read More

Question of the Day

Which White House scandal most concerns you?

View results

Archive
Photo Galleries
Featured
Popular Threads
Powered by Disqus

All site contents © Copyright 2013 The Washington Times, LLC. Contributors are responsible for this content, which is not edited by The Washington Times.

About Us | Write For Us | Contact Us | RSS | Terms