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Message to ourselves: Stop enabling a “do nothing” Congress
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The actual effect of computer fatigue
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LIVE CHAT: HBO’s Game of Thrones: “Second Sons,” Sunday, 9 p.m. ET
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Oxbow and Gary Stevens surprise with Preakness win (Slideshow)
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Why do presidents lie? What good does it do?
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Interview: Michelle Ching overcomes recession with ViSalus success
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Letting terrorism win: Shutting down Boston was the wrong decision
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Farmacia Santa Maria Novella: Italy's essence of travel in Florence
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Should economics rely on mathematical models?
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Bad Cop / Bad Cop headlines a night of punk and hip hop
Culinary Quest
Culinary quest is the search for great cooking and dining opportunities. Chefs share insights and recipes, some of which are doable for home cooks. Every kind of restaurant is explored – from ethnic, fusion, dessert, fine dining and hole-in-the-wall locations. Adding a twist to a classic dish or an exotic ingredient keeps chefs fired up and diners interested as well.
Entries
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Photo: Linda Mensinga
Foie gras over cassoulet with a raspberry sauce
Atop a hearty cassoulet, succulent seared foie gras pairs surprisingly well with champagne, port or a red wine. Published 2:54 p.m. May 4, 2013 - Comments
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Foie gras still making appearances on menus in Palm Springs and Orange
Some chefs are defying the ban on foie gras enacted in California last July by serving it free of charge. Published 6:55 p.m. April 30, 2013 - Comments
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Rocq Café: The home of matchless macarons
The versatile Chef Eddy Rocq juggles macaron production, catering and Rocq Café with panache and the help of his wife, Debbie. Published 6:00 a.m. April 11, 2013 - Comments
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Grilled Cactus leaves (nopales), cactus fruit and garlic shrimp salad
This unusual twist to this salad of cactus leaves and shrimp by Chef Marco Zapien is the addition of prickly pear cactus fruit. Published 12:00 p.m. March 31, 2013 - Comments
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Recipe: Gorgonzola pear tarts
Chef Anderson of Laguna Beach’s Watermarc shares his recipe for gorgonzola pear tarts. Published 7:28 p.m. March 28, 2013 - Comments
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Open-Faced Grilled Cactus Leaf and Pepper Jack Sandwiches
This open-faced sandwich plays on taste and texture with tangy cactus leaves on crusty bread topped with semi-soft peppery Jack cheese. Published 1:30 p.m. March 19, 2013 - Comments
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Endive boats with green olive, parsley and walnut salad
This recipe from 50 Best Plants on the Planet features Belgian endive leaves, perfect containers for these delicious appetizers. Published 4:27 p.m. March 18, 2013 - Comments
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50 Best Plants on the Planet
Eat these natural superfoods to become a stranger to your doctor. Published 3:31 p.m. March 11, 2013 - Comments
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Creole Jamabalaya recipe from Brennan’s Jazz Kitchen
A great way to celebrate Mardi Gras anywhere, any time is with this easy-to-make shrimp jambalaya. Published 12:29 p.m. March 6, 2013 - Comments
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Mocktails, wine and beer cocktails by “The Cocktail Guru”
The Cocktail Guru mixes modern mocktails at the 9th Annual Brewer’s Ball to benefit the Cystic Fibrosis Foundation. Published 11:22 a.m. February 21, 2013 - Comments
AUTHOR
Linda Mensinga
Linda Mensinga was editor of Culinary Trends for 15 years, now a contributing writer. Researching restaurants and hotels, she interviews the best and brightest chefs, not necessarily the most famous, to learn their secrets and recipes. Their talent and dedication ...
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Photo Galleries
Featured
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Derek Crockett: From My Perspective
One man’s perspective. Exploration and commentary designed to challenge the conventional thinking of day on the political issues affecting our nation.
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Message to ourselves: Stop enabling a “do nothing” Congress
The responsibility for Congress’ inaction lay at our own feet
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Message to ourselves: Stop enabling a “do nothing” Congress
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As Said by Voltaire
Abhishek Seth re-considers the power of PR, Issue Placement, the world at large, and the issues at hand.
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Sports Around
Contributions to the Communities Sports desk from readers.
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Steps to Authentic Happiness via Positive Psychology
Happiness is attainable. Morning to night. I love to teach, deal with folks that have an issue and really wish to tackle it and write.
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Making Waves: A Hawaii Perspective on Washington Politics
How does our 50th state view D.C. politics?
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Truth Hurts
Political centrist who tells it like it is
Linda Mensinga was editor of Culinary Trends for 15 years, now a contributing writer. Researching restaurants and hotels, she interviews the best and brightest chefs, not necessarily the most famous, to learn their secrets and recipes. Their talent and dedication never cease to inspire her.
Mrs. Mensinga is happily food obsessed and fortunate enough to be married to a chef.
