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Pelosi's Obamacare logic would send Jefferson reeling
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Memorial Day madness: Yo-yo time for Wall Street
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Concert review: James Morrison (Video)
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Corruption fighter Patrick Fitzgerald resigns as U.S. Attorney in Chicago
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UAW and GM not protecting long-term temporary workers
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D.C. United to play Richmond Kickers in U.S. Open Cup
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It is a wonderful time to head to Lake County CA for wine (Part 2)
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Arizona Sheriff Arpaio uses taxpayers' money to send birther investigators to Hawaii
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It's just poop: Potty talk and potty training
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Be crystal for God
Linda Mensinga
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.
Featured Neighborhoods
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The Status Update
An informed and often humorous take on the world of advertising, public relations and social media. 100% Pure. Not from concentrate.
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Liz Strauss: The future of social media
Breakout influencer of 2011 shares her unique thoughts on social media, business.
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Naked Pizza: Even better than it sounds for entrepreneurs
Pizza chain emerges from Post-Katrina New Orleans to change the way we look at pizza, fast-casual.
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David Armano: The future of digital media
The Executive Vice President of Edelman Digital shares thoughts on Facebook's game changer and more.
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Is theCHIVE the best site in the world?
Two class clowns get the last laugh, create fiercely loyal brand community.
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Liz Strauss: The future of social media
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Champion's Heart
A wife, mother of three and world waterskiing champion looks at the world through the eyes of her faith.
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Red Thread: An Adoptive Family Forum
The Red Thread is written for that special tribe: adoptive families and those who hope to be.
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Speaking Out
An advocate against sexual trafficking and for victims, Holly Smith speaks out.
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Sports Around
Contributions to the Communities Sports desk from readers.
Recent Entries by Linda Mensinga
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Foie gras doughnut recipe by Chef Brian Redzikowski
Published 9:29 p.m. May 8, 2012
Foie gras doughnut by Chef Brian Redzikowski of Flavor del Mar bucks the trend banning the delicacy from menus in California.
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Foie gras, a last hurrah to an underground alternative in California
Published 1:26 p.m. April 27, 2012
Well fed ducks and their livers will soon disappear from California menus. Most chefs object and several are publicizing their frustration through dinners and media efforts.
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Skuna Bay Salmon Agnolotti recipe from Chef Ian Gresik
Published 2:13 p.m. April 27, 2012
Fava bean puree and olive oil foam make this pasta thoroughly Italian and modern from Chef Ian Gresik of Drago Centro.
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Pickled Salmon recipe from Mezze
Published 7:36 p.m. April 19, 2012
Chef Micah Wexler makes pickled salmon with purple onion & salmon cream at Mezze using Skuna Bay Salmon.
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All nature has to offer packaged to try: Natural Products Expo West
Published 8:36 p.m. April 18, 2012
The biggest health food show is held yearly in Anaheim at the Convention Center with endless aisles of products ranging from out-there to delicious.
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Cedar plank roasted Skuna Bay Salmon with roasted fennel recipe
Published 10:12 p.m. April 14, 2012
Chef Brandon Boudet roasts salmon on cedar planks, a technique first practiced by Native Americans of the northwest. The addition of fennel and red pepper give the dish an Italian spin.
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Has sustainably farmed salmon arrived?
Published 6:53 p.m. April 11, 2012
Skuna Bay Salmon hooks chefs with its flavor, texture, and timely processing that delivers freshly harvested fish to the kitchen in 48 hours.
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Easter menus from around Orange County, California
Published 7:48 p.m. April 4, 2012
These menus will inspire dining dreams with fresh ideas for Easter menus.
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Mushrooms con queso + Rajas tacos recipes from SOL Cocina
Published 7:36 p.m. March 30, 2012
One vegetarian and one vegan recipe from Chef Deborah Schneider of SOL Cocina show her talent for creating recipes true to Mexican food enjoyed along the coast of Baja.
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Fresh corn and poblano soup with white corn tostadas recipes
Published 7:54 p.m. March 30, 2012
The tostadas alone are reason to dine at SOL Cocina. Chef Deborah Schneider shares more Baja veggie recipes if you can’t get there in person.
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SOL Cocina features upscale vegan, vegetarian & wheat-free options
Published 7:17 p.m. March 30, 2012
SOL Cocina shows off the veggie, healthy side of Mexican food in Newport, California and now Scottsdale, Arizona.
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Recipe: Grilled Tanaka beets & beet greens with chive dressing
Published 8:59 a.m. March 19, 2012
This guilt-free vegan dish from Stephanie Morgan of the Seabirds Truck, is a most delicious way to enjoy beets and their greens.
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Seabirds food truck: Eat your veggies and like them
Published 4:45 p.m. March 15, 2012
Seabirds, a successful food truck, shows how it’s done with virtuoso vegan dishes.
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Chocolate Frosting for D Bar Cake and Shake
Published 6:12 p.m. February 22, 2012
Use Grandma’s frosting when you bake a cake.
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Pastry chef extraordinaire and Food Network Challenge host—Keegan Gerhard
Published 6:26 p.m. February 22, 2012
Well known among Food Network viewers and professional chefs, the pastry chef/television host finds time between shoots to run his own restaurant, D Bar Desserts.
