by Michele Redmond | Home Featured, Le Blog, Recipes and Culinary Nutrition
Creating a BBQ sauce recipe is basically asking for a culinary throwdown. With parts of our country owning different styles and declaring theirs as the best, I tread on hallowed ground. However, when I get a craving for BBQ, these are the ingredients that hit the...
by Michele Redmond | Le Blog, Recipes and Culinary Nutrition
It snowed in the desert on National Margarita day. Neither event makes sense—a beach-boozy drink celebrated in winter and snow-covered cactus. Instead of tequila, my beverage is based on chocolate liquor—the meat of the cocoa bean.Any cold day seems a good day for a...
by Michele Redmond | Le Blog, Recipes and Culinary Nutrition
I ate honeycomb for the first time at the Royal Highlands show in Scotland where it was called cinder toffee. I adopted a Scottish accent after the first bite. I’d eaten honeycomb-covered chocolate bars in London, but fresh-made honeycomb had heady aromas of caramel,...
by Michele Redmond | Home Featured, Le Blog, Recipes and Culinary Nutrition
Serves 6 as a complete meal with the pasta option A delicious mix of tangy, spicy and savory ingredients makes Puttanesca sauce (sugo alla puttanesca) a meal-time habit that can be made from your pantry. This popular Italian sauce commonly pairs with pasta but...
by Michele Redmond | Health and Food Culture, Le Blog
Parents rarely get to brag that their children regularly make the family meals using lots of new ingredients. However, TV cooking competitions for kids give the illusion that they often whip up complex meals quicker than their parents can google the recipe. Some...
by Michele Redmond | Le Blog, Recipes and Culinary Nutrition
Add macaroons to your dessert menu to master a classic French treat with Italian origins that’s surprisingly quick and easy. Macaroons (mac-uh-ruinz) based on coconut, look and sound nothing like the butter-cream filled almond cookies macarons (mac-kaw-rhone except...
"Let's connecting pleasure to wellbeing by making eating well and cooking easy" Dietitian Chef & Food Enjoyment Activist Michele Redmond