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Today in Food History

  • by Chef Rick Powless
  • Posted on March 14, 2017March 14, 2017

  Also, on this day in 1836 John Adlum died (born April 29, 1759). American viticulturist,…

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  • Food @ Home

Stuffed Beef Tenderloin w/Crab Risotto, Asparagus Tips and Red Wine Sauce w/Cremini Mushrooms

  • by Chef Rick Powless
  • Posted on March 13, 2017March 13, 2017

Being that it is March Break here in Ontario, Canada, I decided to make my…

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  • Foodie Facts

Lingon Berries

  • by Chef Rick Powless
  • Posted on March 13, 2017

Lingon berries are widely used in Swedish food.  These berries are considered to be an…

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  • Today in Food History

Today in Food History

  • by Chef Rick Powless
  • Posted on March 13, 2017March 13, 2017

  Also, on this day in 1764 Charles Grey, 2nd Earl, was born. Earl Grey was…

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  • Food @ Home

The Science Behind Why Cooking and Baking Help You Feel Better

  • by Chef Rick Powless
  • Posted on March 12, 2017

There’s a scientific reason behind it. Source: The Science Behind Why Cooking and Baking Help…

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  • Foodie Facts

Jerusalem Artichoke

  • by Chef Rick Powless
  • Posted on March 10, 2017March 10, 2017

Jerusalem artichoke, botanically-named Helianthus tuberosus, is the tuber of a variety of perennial flower in the…

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  • Today in Food History

Today in Food History

  • by Chef Rick Powless
  • Posted on March 10, 2017March 10, 2017

  Also, on this day in 1867 Lillian D. Wald was born. She was a scientist…

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  • Foodie Facts

Monkfish

  • by Chef Rick Powless
  • Posted on March 9, 2017March 9, 2017

Monkfish are ferocious-looking creatures sometimes nicknamed “the poor man’s lobster” thanks to their muscular, firm-when-cooked…

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  • Today in Food History

Today in Food History

  • by Chef Rick Powless
  • Posted on March 9, 2017March 9, 2017

  Also, on this day in 1870 ‘Granny Smith’ died (born Maria Ann Sherwood in 1799).…

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  • Foodie Facts

Osso Buco

  • by Chef Rick Powless
  • Posted on March 8, 2017March 8, 2017

Osso Buco is veal shanks braised in a white wine and tomato sauce.  The secret…

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