ARTS&FOOD® Winter 2023 ISSUE TABLE OF CONTENTS: Editor’s Letter FEATURES: ART FOOD DEPARTMENTS: Health Wealth Love Happiness MUSIC: Listen to your favorite music – on your computer CONVERSATIONS ART&FOOD Podcast: Conversation with Crichton Atkinson on Creativity! Artist’s Gallery Jack Atkinson – “What is in front of me!” – Digital Blow-ups of Ink & Brush – […]
Category Archives: FOOD: What’s For Dinner?
There are some wonderful major plans in the works for ARTS&FOOD® and our future posting. For this Winter Issue, enjoy 50 WONDERFUL HOME-COOK TESTED RECIPES (15 brand new recipes and 35 previously posted favorites.) It is our assertion that HOME COOKING is one of the best and most cost-effective way to have “The Good Life” […]
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Jul
Jul
(Source: This recipe was based on a recipe from “A Year in the Life of Downton Abbey” – St Martin’s Press) Atlantic White Fish was a popular choice on the Grand Hotel menus of the East Coast of the USA and in England and Europe during the early years of the 20th century. A French chef […]
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Apr
Apr
MARGARITA PIZZA – You can put most anything on a pizza for toppings, but the ultimate pie is the classic, simple Margherita Pizza. Its four elements are: mozzarella cheese, tangy tomato sauce, strips of basil or whole fresh basil leaves, and pizza dough, presented with a good char on the crust. Invented in the 1800s, […]
17
Apr
Apr
Caesar Salad Ingredients 2 cloves garlic, finely chopped 3 anchovy fillets ½ lemon, juiced 2 tablespoons red wine vinegar 1 tablespoon Dijon mustard 1 egg yolk 1 dash Worcestershire sauce ¼ cup olive oil 1 pinch salt and ground black pepper to taste ½ head romaine lettuce, chopped ¼ cup grated Parmesan cheese 2 tablespoons […]
16
Apr
Apr
BAKED CAULIFLOWER w/ SRIRACHA CHILI SAUCE – Cut the head of cauliflower into florets of equal size (halving some), then mix two tablespoons of Sriracha Sauce with three tablespoons of E.V. Olive Oil, tossing with cauliflower in a large bowl until all are well coated. Place on a baking sheet with all florets touching the […]
16
Apr
Apr
All it takes is a head of iceberg lettuce, chopped Vidalia onion, cherry tomatoes (sliced), and your choice of other veggies, sliced, julienned, or simply placed on the plate. The dressing can be blue cheese, ranch, or vinaigrette. (Classic Wedge Salads are usually topped with blue cheese dressing, extra blue cheese crumbles, tomatoes, and chopped […]
16
Apr
Apr
With this version of Yellow Squash Casserole, we added sautéed mushrooms and zucchini–to make it even more flavorful. The raw zucchini salad on the side, with Asian dressing, made this lacto-ovo vegetarian meal feel fancy. Our delicious meal was partnered with a nice bottle of red wine. As always, a home-cooked meal. this time featuring […]
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Apr
Apr
CLICK HERE FOR HUNDREDS OF RECIPES THIS SECTION IS CURRENTLY UNDER CONSTRUCTION THIS WILL TAKE SOME TIME TO COMPLETE. PLEASE PARDON OUR PRODUCTION IN PROGRESS.
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Mar
Mar
ROAST SALMON WITH A HERB JACKET – Very seldom does one invent a dish this good – quite possibly the best salmon dish I have ever tasted and we eat A LOT of salmon!!! Here is the recipe and process: – Start with a fresh, center-cut filet of salmon (aprox.1lb for two people.) SAUCE: – […]
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