Food

Dreading that Holiday Meal?: Dessert

brandi davis — Thu, 19 Nov 2009 20:34:56 GMT

A Non-Traditional Thanksgiving Keeps it Fun. In Food

Dreading that Holiday Mea?: Main Course

brandi davis — Wed, 18 Nov 2009 22:39:56 GMT

A Non-Traditional Thanksgiving Keeps it Fun. In Food

Dreading that Holiday Meal?

brandi davis — Wed, 18 Nov 2009 22:37:27 GMT

A Non-Traditional Thanksgiving Keeps it Fun. In Food

Ebony The Best of Everything

Brandi Davis — Mon, 26 Oct 2009 02:38:58 GMT

Session One: PATRON TEQUILA. In Food

Chicken Fried Pork Chops with Chunky Pear Chutney

Brandi Davis — Wed, 21 Oct 2009 22:04:53 GMT

2009 10 22 Chicken Fried Pork Chops with Chunky Pear Chutney Recipe courtesy Sunny Anderson Vegetable shortening, for frying 8 pork chops, bone in, 1 2 inch thick Salt and freshly ground black pepper, for seasoning, plus 1 2

Dishing with Sunny Anderson

Brandi Davis — Wed, 21 Oct 2009 22:02:31 GMT

Of Food Networks' Cooking for Real. In Food

Cakewalk

Brandi Davis — Tue, 22 Sep 2009 14:18:08 GMT

Lessons in baking. In Food

Experience Travel: Sweet Dreams

Brandi Davis — Fri, 10 Jul 2009 21:42:03 GMT

A dream to be a chef becomes the focus of a learning vacation. In Food

Cooking with Dad

lenora blackamore — Fri, 19 Jun 2009 21:44:47 GMT

2009 06 19 Cooking with Dad Simple Recipes for the Little One and the Big Guy By Charlotte Lyons Clearly among the most powerful and lasting memories children hold with them for life are those involve the aroma, taste

Romancing the Stone: Cherry and Nectarine Crumble

Brandi Davis — Thu, 18 Jun 2009 21:23:16 GMT

2009 06 19 Romancing the Stone The Best Fruits of Summer There really isn’t that much a difference between a peach and nectarine other than the fuzzy skin. Nectarines can be used where one would use peaches for baking.

Romancing the Stone: Lychee Strawberry Gelatin Mold

Brandi Davis — Thu, 18 Jun 2009 21:26:18 GMT

2009 06 19 Stone Fruit in Love By Courtney Nzeribe Lychee Strawberry Gelatin Mold 1 large package (2.8oz) of Pineapple Gelatin 1 can drained Lychee fruit (found in Asian food sections), cut in half 1 pint strawberries hulled and

Romancing the Stone: Cherry Bombe

lenora blackamore — Fri, 19 Jun 2009 15:21:36 GMT

2009 06 19 Stone Fruit in Love By Courtney Nzeribe Cherry Bomb Equipment needed 1 mold or bowl that holds approx 4 ½ cups liquid. 1 cup pitted cherries ½ cup sugar divided (¼ cup for cherry puree and

Romancing the Stones

lenora blackamore — Tue, 23 Jun 2009 02:10:26 GMT

Stone fruit recipes are a great intro to Summer. In Living

The Heat is On: Beef Tacos

Brandi Davis — Thu, 21 May 2009 22:02:45 GMT

Officially Grilling Season ‘09 Starts NOW. In Food

The Heat is On

Brandi Davis — Thu, 21 May 2009 22:03:32 GMT

Officially Grilling Season ‘09 Starts NOW. In Food

Happy Hour: Campari Margarita

lenora blackamore — Wed, 20 May 2009 20:42:27 GMT

Campari Margarita Served at Morandi in New York, created by Danny Misch 1 ounce Campari 1 1 2 ounces Cabo Wabo Reposado Tequila 1

Happy Hour: Rosarita & Red Pepper Sangrita

lenora blackamore — Wed, 20 May 2009 20:42:58 GMT

Rosarita Created by John Coyne at the Pub 17 in Ramsey, New Jersey 1 oz X Rated Fusion Liqueur 1 oz Cabo Wabo Tequila 2

Happy Hour: Cabo Wabo Firecracker & Springarita

lenora blackamore — Wed, 20 May 2009 20:43:35 GMT

Cabo Wabo Firecracker Pomegranate Margarita (Recipe compliment of world famous Andres Masso and Jacques Bezuidenhout) 2 shots Cabo Wabo Reposado Tequila, 1 4 shot Sugar, syrup

Happy Hour: Margaritas, with a Twist

Brandi Davis — Fri, 15 May 2009 17:09:23 GMT

A collection of favorite margarita recipes you can make this summer. In Food

Celebrating Mother

Brandi Davis — Thu, 07 May 2009 21:31:24 GMT

2009 05 08 Mother’s Day Food Mother’s Day Food living

Kentucky Treats

Brandi Davis — Mon, 04 May 2009 16:40:54 GMT

The long shot won at the Derby, but you can win easily with these recipes

Remembrance and Recipes

Brandi Davis — Wed, 08 Apr 2009 14:43:08 GMT

Easter is a time for family and renewal. A menu to take your table beyond tradition. In Living

Books to Crave

Brandi Davis — Fri, 20 Mar 2009 15:11:05 GMT

Cookbooks are not only great references that offer valuable how to information, but serve as introductions into new worlds, movements, travels, fascinating stories and lore.

Celebrate Champagne

lenora blackamore — Mon, 09 Mar 2009 17:08:59 GMT

When it’s time to celebrate, champagne is the traditional drink for all kinds of joyous occasions, and it’s especially perfect for the holiday season.

Taste Of Ebony 2008 In Atlanta

lenora blackamore — Mon, 09 Mar 2009 17:10:15 GMT

Top Black chefs gathered in Atlanta for the 3rd Annual Taste of Ebony, a salute to the significant contributions Black chefs and restaurateurs have made to the world of culinary arts.

G. Garvin Answers Our Most Burning Questions

Terry Glover — Mon, 03 Nov 2008 05:54:52 GMT

He's fresh...and so is his food. Kitchen confessions of a super chef. In Living

Trick or Treat

Terry Glover — Thu, 30 Oct 2008 01:29:27 GMT

Ebony Food Editor Charlotte Lyons whips up goblin goodies. Recipes and how-to videos! In Living

Postcard From France: Beaujolais

lenora blackamore — Tue, 12 Aug 2008 16:55:03 GMT

There's more to this summery vintage than nouveau. In Living

Food Deserts: Redressing a Harvest of Neglect

lenora blackamore — Tue, 12 Aug 2008 16:55:37 GMT

Urban spots across the country are bringing the fresh to neighborhood food options. In Living

Taste of Ebony 2007

lenora blackamore — Tue, 12 Aug 2008 16:42:51 GMT

Celebrity chefs, off-the-chain hosts, and two floors of exquisite cuisine. Check out the video and photo gallery from our tastiest fest yet! In Living

Taste Of Ebony

Angel Stephenson — Mon, 19 May 2008 15:11:17 GMT

Celebrity chefs, off-the-chain hosts, and two floors of exquisite cuisine. Check the photo gallery from our tastiest fest yet! In Living

Taste of Ebony Preview

Angel Stephenson — Mon, 19 May 2008 15:13:22 GMT

Taste of Ebony co-chair Marcus Samuelsson envisions a new millennium cuisine that includes a taste of Africa.
Seconds for all! In Food

Exotic Cooking or Child Abuse?

Eric Easter — Tue, 15 Jul 2008 15:17:51 GMT

When it comes to cooking, what's old might be very, very old indeed. In Living

Tipping Point

lenora blackamore — Fri, 06 Mar 2009 21:04:55 GMT

We sent our intern to do a wine review. Here's what happened. In Living

D-Constructed: Sushi

Angel Stephenson — Mon, 19 May 2008 15:09:21 GMT

Fish on top of rice sounds simple enough. Yet, sushi is at once an art, a science, and often a delicate engineering feat. With a little preparation and practice, anyone