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The cuisine of the Mid-Atlantic states encompasses the cuisines of the states of New York, New Jersey, Pennsylvania, Delaware, and Maryland, as well as Washington, D.C. The influences on cuisine in this region of the United States are extremely eclectic, as it has been, and continues to be, a gateway for international culture as well as a gateway for new immigrants.
The program is broadcast each weekday morning from 4:30 to 7 a.m. Eastern Time, immediately preceding NBC's Today. Weekend editions of the program (branded as Weekend Today in New York) also air on Saturdays in two one-hour blocks from 6 to 7 a.m. and 8:30 to 9:30 a.m.; and on Sundays in one two-hour block from 5:30 to 8:00 a.m. and one one ...
Feeding Gotham: The Political Economy and Geography of Food in New York, 1790–1860 (Princeton UP, 2016) xviii, 347 pp. Batterberry, Ariane Ruskin & Michael Batterberry (1973). On the Town in New York, from 1776 to the Present. Scribner. ISBN 0-6841-3375-X. Hauck-Lawson, Annie; Deutsch, Jonathan, eds. (2010). Gastropolis: Food & New York City ...
Fondue. Few other appetizers can claim the cult-like following of fondue, which spawned countless '70s house parties solely for the purpose of dipping and swirling hunks of bread in delectable ...
Fresh feta cheese is combined with herbs, garlic, and cream cheese, whipped until super-smooth, then topped with tart homemade cranberry sauce, toasted pistachios, and honey. The result is a salty ...
St. Patrick's Day is almost here and we're feeling lucky to have Irish baker, YouTube star and cookbook author Gemma Stafford with us in the TODAY kitchen. To celebrate the holiday, Stafford is ...
Chicken Divan. Chicken Divan. Chicken Divan is a chicken casserole usually served with broccoli and Mornay sauce. It was named after the place of its invention, the Divan Parisien Restaurant at Chatham Hotel in New York City where it was served as the signature dish in the early twentieth century. [1] Its creator was a chef named Lagasi. [2]
The Book of New New England Cookery. UPNE. ISBN 1-58465-131-8. Stavely, Keith; Fitzgerald, Kathleen (2003). America's Founding Food: The Story of New England Cooking. University of North Carolina Press. ISBN 0-8078-2894-7. Bauer, Linda (2009). Recipes from Historic New England. Taylor Trade Publishing. ISBN 978-1-58979-439-9.