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March 13th, 2010 
Food Lover 
This digital document is an article from Quick Frozen Foods International, published by E.W. Williams Publications, Inc. on July 1, 2002. The length of the article is 1242 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.Citation DetailsTitle: Iglo boosts retail ready meals sales, but drops gay couple f (more…)
March 13th, 2010 Food Lover
Join host Keram Malicki-Sanchez on a voyage of discovery through the world of food, culture, health and well being, with a fascination for all things unique and unusual whether old or new. Keram is a long-time practitioner of the macrobiotic diet, but never limits the possibilities for adventures in taste and new experiences and of course, in pursuit of only things that are very delicious.Kindle blogs are fully downloaded onto your Kindle so you can read them even when you’re n (more…)
March 10th, 2010 Food Lover
This digital document is an article from Quick Frozen Foods International, published by E.W. Williams Publications, Inc. on July 1, 2004. The length of the article is 454 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.Citation DetailsTitle: ConAgra’s Life Choice low-carb meal range covers breakfast, l (more…)
March 7th, 2010 Food Lover 
Have you just arrived home from a long work day and want to prepare something simple? You look in the refrigerator and the only thing that looks easy is the not-so-tasty frozen dinners? So instead you hop in the car and it’s off to the fast food restaurant. Wouldn’t it be nice to be able to prepare something that was tasty yet simple? With Quick And Easy Cooking you can! 155 easy to prepare yet tasty recipes that you and the family will love. Just take a look (more…)
March 7th, 2010 Food Lover I’ve put together here a list of popular and tasty Greek sweets. Just click on the links to go to the recipes.
This is a traditional Greek sweet, which I remember from childhood always being served with the coffee or juice whenever we went on family visits. It is more often than not baked in a square or rectangular dish, but can also be baked in a circular shape, as you can see from the photo.
Eat and Enjoy!
March 7th, 2010 Food Lover This was originally posted last March, but since I don’t have a new video to show today, I decided to rerun this great stew recipe in anticipation of St. Patrick’s Day. Enjoy!
Hey guys, if your…
March 7th, 2010 Food Lover The last time I saw stuffed bell peppers, they were sitting in a steam table in a hospital cafeteria. I didn’t get them, but it was tempting. I really love the flavor profile of stuffed bell peppers,…
March 7th, 2010 Food Lover If you like Spanakopita (Greek spinach pie) you will love this chicken! Spinach pie filling stuffed inside a chicken breast, baked to perfection, oh my! This is one of my experiments gone better than…
Click on the link for the full recipe.
March 7th, 2010 Food Lover Pickled things have been going strong on the trend-o-meter for a while, and now they are hitting the bar, going a few steps beyond the dirty martini. Grub Street has been a tireless picklespotter, noting that New York City’s The Breslin is serving “off-the-menu pickle backs” (a shot of pickle juice to go with whisky) and Chicago’s The Drawing Room is making a Chicago Dog Caipirinha, made with cachaca, sport peppers, and a celery-salt rim (there are no actual hot dogs involved).
Also spotted at 10 Downing Food & Wine in New York City, where a cocktail called the Pickle is made by muddling dill and cucumbers with salt and simple syrup; and in Minneapolis, Minnesota, where the Black Forest Inn makes a Krautini with sauerkraut juice, Steinhäger (a mild German gin), and a touch of Kümmel, a German caraway seed liqueur. “I’ve heard more often than not ‘I’m surprised how much I like it’,” says Erica Christ, the bar manager at the Black Forest Inn. “People who would get a dirty martini really do like that pickley, sour, salty taste…Still we do get about one in five that is like BLECH!”
Make your own pickle-enhanced cocktail using our Martinowitz recipe (pictured).
Image source: Christopher Rochelle, CHOW.com
March 7th, 2010 Food Lover At a recent spirits exhibition, I got a peek at a new French liqueur launching soon in the U.S. called Esprit de June. It is similar to St-Germain’s Elderflower liqueur, but instead of being infused with elderflowers, this liqueur is made from from grape blossoms. The result is tropical and floral, but not cloying in any way. It will be good in spring and summer cocktails.
Esprit de June, showing up on shelves any day, around $30-40
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