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The Zagat survey was established by Tim and Nina Zagat in 1979 as a way to collect and correlate the ratings of restaurants by diners. For their first guide they surveyed their friends and covered the dining scene in New York City. Now they are in over 90 cities, with reviews based on surveys from over 300,000 diners over the years, And they don

Certain cooking techniques lend themselves to certain seasons. It

We all know the food group the kids will be eating from this weekend is the candy one. That

Are you ready for game day? Here

Stir frying is an ancient technique that yield great results if you follow a few basic steps.

Make sure to get all your stir fry prep ready, with ingredients chopped, minced and lined up, ready and waiting to add at the right time. .

When chopping ingredients , try to keep them uniform so that they cook evenly

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I love Summer Genetti, Pastry Chef at The Cincinnatian Hotel’s Palace Restaurant. She shared her recipe for white chocolate fudge, which she has turned into gravestones for Halloween.

White Chocolate Fudge Gravestones

1 ounce unsalted butter
2/3 cup evaporated milk
1+2/3 cups sugar
1/2 teaspoon salt
1 teaspoon vanilla extract (optional)
1+1/2 cups white chocolate
4 ounces miniature marshmallows
1/4-1/2 cup crushed oreos
1/2 cup melted dark chocolate
4 toothpicks (for writing)

Special equipment: 8×8 pan

Method:
In a heavy bottomed medium sized sauce pan, combine butter, milk, sugar and salt.
Bring to a boil over medium heat, stirring constantly for 5 minutes. remove from heat and immediately stir in marshmallows and white chocolate, taking care to ensure that each marshmallow dissolves into a homogeneous mixture, then fold in the crushed cookies. Pour into an 8×8 pan, cool.

To portion, use either a cookie cutter in desired shape or free hand your gravestones with a sharp paring knife. Finish the gravestones by writing the “deceased’s” name and “date of departure” on each stone with a toothpick dipped in dark chocolate and then set aside to dry. Once the gravestones are dry, you may store them for up to three days in an airtight container.

Yield: 8-12 gravestones depending on size.

Chef’s notes: Set a timer for five minutes to make sure you’ve boiled enough liquid out of the mixture, and make sure you get into the edges of the pan really well or the milk can scorch. It will take some elbow grease to get all of the marshmallows blended, but it’s quite important.

Variations: If you’d prefer to make ghosts or skulls, simply leave out the crushed oreo’s and using your favorite cookie cutters, cut your desired shapes.

Eating seasonally is a great way to get the nutrition you need from foods that are at their peak of quality. Pomegranates are in season October and November. Inside their leathery skin are hundreds of seeds, each one encased in sparkling ruby red pulp. These sweet-tart little beauties are rich in potassium and add a blast of vitamin C. If you’ve never used one, you just cut the pomegranate in half and pry out the pulp-encased seeds. Discard any of the spongy white membrane that wants to hang on. You can snack on the seeds or use them as a shimmery garnish on desserts, cocktails and salads.

I have a perfect autumn salad for you that

This is my new favorite DOLE

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We all know we