Get immersed and experience the essence of life, culture and nature in Italy. The tours target active travelers that want something out of the ordinary, an experience of authentic discovery and learning through Eco-sustainable Tours and Activities that sets a visit to Italy apart from other destinations.

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Etruscan Horseback Riding Tours

By guest blogger Sharon Halkovics  With a title like ‘Million Dollar Chicken,’ who wouldn’t want to try this recipe?  I’ve seen various blog posts last week about a simple Moroccan-style chicken recipe   prepared with cumin, cinnamon, dried currants, and a jar of salsa that won the million-dollar prize in the Pillsbury Bake-Off.  So when I had a whole fryer on hand and no lemons or fresh herbs for a classic French preparation, I decided to try my own take on the million dollar chicken.  The recipe I followed was in Food & Wine and uses a whole fryer.  It was simple to make and produced tasty results.  It’s a great Sunday afternoon kind of meal, but if you choose to use thighs over a whole bird, it will go much quicker.  This would be a great meal to serve when you host guests for the simple fact that you can eat it slightly warm, but not necessarily hot out of the oven, which leaves time for cocktails or aperitifs.

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Million Dollar Chicken Recipe

Move your party to the couch this Sunday and celebrate Tinseltown’s most talented stars. Dim the lights, raise the curtains and snuggle up on the sofa to catch what all the celebrities are wearing and what they’re winning.

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Toast the Year’s Biggest Box Office Hits

If you want to learn how to SOAK and COOK legumes and whole grains so that they are EASILY DIGESTED (no gas! no bloating! no tummy aches!) AND their NUTRIENTS ARE AVAILABLE to your body, COME TO CLASS! Since Alexandria is sold out, register for the class in FALLS CHURCH on Saturday, 3/13, from 9:30am-12 noon. You may register HERE . I will be teaching traditional soaking techniques…for legumes and for whole grains.

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Soaking Beans and Grains class in Alexandria 3/6 SOLD OUT!

Like Pistachio Gelato or Polenta Ice Cream , this recipe might fall into the category of “Things You Can’t Make” for some of you. Yes, bergamots aren’t something one runs across everyday in the supermarket, or even at greengrocers. But mid-winter, depending on where you live, you just might get lucky and happen across some, as I recently did

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Bergamot Marmalade

I hope you are loving the What’s Cooking with YOUR Kids series on my blog as much as I am.  I am thrilled every single time one of my readers sends in a story about cooking with their children.  One of the things I love the most is how many “types” of people are bringing

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What’s Cooking with YOUR Kids – Sweet Potato Ice Cream

They say that you know you’re holding a glass of wine from Cahors if you can’t see your fingers on the other side of the glass through the wine. Which is why the malbec wine from Cahors is nicknamed “black wine”. Peer into a glass of it, and it’s easy to see (or should I say ‘not see’) why

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Cahors

TIPS FOR SNOW DAY WORK OUTS For all of us in New Jersey this is the winter that does not want to end – in fact, it seems to think it has just begun with all of this snow. Frustrated by the cold and grey days and stuck in your house too much with the snow and ice, how can you keep your activity level up and your focus on maintaining a healthy lifestyle

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Snow Day Tips to Keep up your Activity

JUDITH CHOATE BIOGRAPHY Judith Choate is a writer, chef and pioneer in the promotion of American food.  Known for her flair with food preparation and presentation, Judie owned and operated a retail bakery, food shop and catering business, MOM’S MEALS, INC.

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Judith Choate’s Bio

You say, “Ketchup?!” Yes, it’s true! Ketchup, the food almost every American child eats every day could be an asset to their digestive, and therefore, overall, health. That’s why it is so important to me…and I am challenging all moms, dads, grandparents, heck, anyone who cares about  a child, to MAKE THEIR OWN KETCHUP.

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did you know ketchup could be a SUPER-FOOD?

For the first five years in Paris, I wouldn’t go to Scoop . I’d walk by, scan the selections of hamburgers and “les wraps”, and keep going. Even though I was intrigued with the list of house-made ice creams, I’d always reason to myself, “I didn’t move to Paris to eat a hamburger.” I was reading recently about a site called My American Market that carries American foods, mostly targeted at expats living in France.

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Scoop

Believe it or not, there’s been a spate of cupcake places opening in…of all places—Paris. I haven’t been in to any of them, but I should probably go at some point since I’m not sure if it’s just a fad that’s going to end soon, or something that might be here to stay. Parisians aren’t especially fond of cakes with thick layers of frosting or blue icing, and sugary roses don’t have quite the same nostalgic effect here as they do in America.

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German Chocolate Cupcakes

I’m basically in Copenhagen every week lately and one of few days in Stockholm I was invited to a lunch arranged by Landrug & Fødevarer , earlier called Danish Meat Association. They had a PR lunch here in Stockholm and had invited René Redzepi, co-owner and chef of Noma , to cook the food

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Lunch with René Redzepi and Landbrug & Fødevarer

Here’s some of the frequently asked questions people have about cocoa powder, and its use in recipes: What’s the difference between Dutch-process and natural cocoa powder? Dutch-process cocoa powder is made from cocoa (cacao) beans that have been washed with a potassium solution, to neutralize their acidity. Natural cocoa powder is made from cocoa beans that are simply roasted, then pulverized into a fine powder

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Cocoa Powder FAQ: Dutch-process & natural cocoa powder

Dinner at Hidden Kitchen On May 13, I’ll be hosting a dinner at the always-booked Hidden Kitchen in association with the folks at Context Travel . Local food gem Meg Zimbeck will join me, and aside from a super dinner, guests will also get a copy of my upcoming book, Ready For Dessert . There’s just a few spaces left , It’s now sold out, so if you’ve been dying to try Hidden Kitchen , or would like to get a closer look at that worrisome bald spot that appears to be growing on the backside of my head, you can e-mail your name to be on the waiting list

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Blog Notes

Last time I was in the states, because I had a few hours to spend strapped in a seat (on an airplane, folks—it wasn’t Folsom Street Fair weekend), a friend gave me a stack of magazines which track the comings and going of various celebrities. I know they were meant to be entertaining, but I must’ve been away too long, because I had no idea who about eighty percent of the people in the magazine were and if Suri Cruise or Ke$ha was strapped in next to me, I wouldn’t have any clue to how blessed I was to be in their celestial presence. There were a lot of women with names like Trista, Jilly, and Bethany, who wanted to win husbands on television programs and were wearing turquoise dresses with remarkably sturdy-looking tetons and well-toned arms, which presumably meant they were ready for battle

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French Napkins

When I was in Cahors , I had dinner with a French woman who teaches English. She told me one of the biggest differences between English and French is that in English, we often use a lot of words to mean one thing

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The Black Truffle Extravaganza

For those of you who have The Perfect Scoop , you may already be familiar with my friend Heather Stimmler-Hall, who writes the popular website, Secrets of Paris .

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10 Romantic (and Sexy) Things to Do In Paris

I have already been to three out of my four classes this week and am noticing a weird new development in myself as far as learning, personal growth and cooking are concerned. To backtrack a bit, if I had gotten into this whole culinary …

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Guerrilla Domestic Engineering: INTERNAL CONFLICTS in culinary school!

In other exciting news—JP, our chef, will be teaching cooking classes on the last Saturday of every month starting March 27th from 11:30 – 1:30. The first class theme will be dessert.

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Elixir Restaurant Special Events: Valentine's Day at Elixir and …