If you’re looking for a gourmet, delicious and fast recipe, this is the perfect choice for lunch or dinner. A different flavored chicken breast dish that you can accompanied with vegetables and your favorite wine: http://fortheloveofcooking-recipes.blogspot.com/2009/05/lemon-and-basil-chicken-breasts.html
Read More ...Found this very interesting article about the importance of home cooking and how this affects you and your family’s health and pocket, read along: http://learning.blogs.nytimes.com/2011/01/11/cook-eat-love-learning-to-prepare-nutritious-meals/
Read More ...We don’t always get it right when picking a place to eat. Sometimes the look of the restaurant is more appealing than the actual food. To avoid unpleasant experiences read the full story here: http://www.foodandwine.com/blogs/mouthing-off/2011/8/25/5-signs-youve-picked-a-bad-restaurant
Read More ...This is not just any Mango, it’s an African variety that’s the hottest new way to loose those extra pounds. Beyond the weight loss, the African Mango reduced the cholesterol, triglyceride, and glucose levels of a group of volunteers in a recent study. For more information go to: http://www.hlifestyles.com/
Read More ...I would like to share this amazing pasta recipe, that I’m sure the whole family will love! “Giant Shells Filled With Spinach and Ricotta”: http://www.nytimes.com/2011/11/22/health/nutrition/giant-shells-filled-with-spinach-and-ricotta-recipes-for-health.html?partner=rssnyt&emc=rss
Read More ...This time of the year is when most of us enjoy all types of delicious candy, but I bet you will think twice after reading this article. http://www.thefoodsection.com/foodsection/2011/10/fda-black-licorice-could-be-bad-for-your-health.html
Read More ...Here is a fabulous recipe for your small soirées, try Cheese Fondue with your favorite vegetables and meats. Pamper your palate for a change and Bon Appétit! http://allrecipes.com/recipe/basic-fondue/detail.aspx
Read More ...“I don’t like gourmet cooking or “this” cooking or “that” cooking. I like good cooking.” James Beard http://www.jamesbeard.org/
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