Potatoes Anna with Cinnamon and Coriander

Potatoes Anna with Cinnamon and Coriander

from my Tampa Tribune column I'm sure that a vow to eat healthfully was at the top of most New Year's resolutions lists. Sigh. It certainly was on mine, but I've been doing a lousy job of fulfilling my goal of losing 15 pounds. I even made it super-easy by limiting...

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Faux Gras with Shitake and Cognac

Faux Gras with Shitake and Cognac

Update: I was in the Wall Street Journal for this Faux Gras recipe I bought Michel Richard's Happy in the Kitchen book a few months back, and while I can gleefully tell you that its my favorite eye-candy boyfriend cookbook, I have only attempted to make one thing from...

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Top a Steak Just Like Fancy Restaurants

Top a Steak Just Like Fancy Restaurants

A restaurant chef's secret weapon for mushroom steak sauce is "Demi-Glace," which is concentrated beef or veal stock that will create a rich, luxurious, meaty flavor that you can't replicate with any seasoning. Made from scratch demi-glace is a laborious task that...

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