January 8, 2010.   Categories Appetizers, Chef Viviane Banquet Farre, Comfort Food, Fabulous Side Dishes, Southwestern / Mexican, Vegetarian, Winter.

Cheese Fondue with Chipotle and Tequila Recipe from Chef Viviane Bauquet Farre of FoodandStyle.com Thoughts From Viviane:  When my good friend Doug Stone asked me to create a few recipes with tequila for his new website ForTequilaLovers, I was thrilled. Not only do I adore tequila on its own or in cocktails, I also love cooking with it – its unusual flavor pairs beautifully with so many foods! Here I’ve created a new-world version...

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January 7, 2010.   Categories Chilis/Stews, Comfort Food, Kitchen Tools, Slowcooker / Crockpot.

Whenever it snows in Colorado, I get the craving to make chili.  Doesn’t matter whether it’s a traditional red chile, Texas style… New Mexico pork green chile – it’s all good.  Last night we received 10 inches of new fresh powder… so I broke out my new All-Clad slow cooker and made this variation of red chili.  The inclusion of peanut butter was recommended by my friend and incredible chef,...

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January 1, 2010.   Categories Appetizers, Fall, Peggy's Favorites, Thanksgiving Dinner, Vegetarian, Winter.

Phyllo Mushroom Spanakopita Triangles Adapted from recipe in Martha Stewart’s Entertaining Makes approximately 50 hors d’oeuvres. If you don’t need that many, just freeze excess triangles in freezer  bags and keep them on hand for future entertaining! Ingredients: 5 TBSP extra virgin olive oil 1 bunch green onions, chopped 3 TBSP shallots 3 lbs organic baby spinach, washed or pre-washed in containers 1 bunch...

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January 1, 2010.   Categories Comfort Food, Poultry, Winter.

California Coq au Vin Savory Braised Chicken in White Wine, Wild Mushrooms and Pancetta 1/2 cup all-purpose flour 1 1/2 tsp. salt 1/4 tsp. kosher salt 1/4 tsp freshly ground pepper 1 whole organic chicken, cut into 8 pieces 5 oz. chunk of pancetta (slice into 1 inch strips) 1 TBSP. butter 1/4 cup sliced leeks (1/2 inch slices) 8 whole Cipollini onions, trimmed and peeled 4 garlic cloves, peeled and sliced 1/2 cup celery, rough...

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January 1, 2010.   Categories Chef Julia Kendrick Conway, Contributing Chefs, Poultry.

Recipe and photo submitted by Julia Kendrick Conway www.assaggiare.com Crust: 2 cups all purpose flour 1 stick chilled unsalted butter, cut in chunks ¼ cup chilled duck fat 1 teaspoon granulated sugar 1 egg   In the bowl of a food processor, combine flour, butter, duck fat, sugar until crumbly.  Beat egg in a small bowl and, with processor running, add in a slow stream until dough comes together.  Add ice cold water, if...

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