Caviar, escargot, foie gras, black truffles and more of the most exclusive menu items the metro has to offer By Jim Duncan Historians have written that most wars were waged ...
Ingredients: For the Tahitian Pomegranate Chutney: 1 cup 100 percent pomegranate juice 2 tablespoons sugar 1 teaspoon Nielsen-Massey Tahitian Pure Vanilla Extract 1/2 teaspoon balsamic vinegar 1 tart apple, peeled and diced (about 1 cup) 1 Bosc pear, peeled and diced (about 1 cup) 1/2 cup coarsely chopped walnuts 1/2 cup raisins For the Duck […]
Ingredients: 1 15-ounce can pumpkin 1 12-ounce can evaporated milk 3 eggs 4 teaspoons pumpkin pie spice 1/2 teaspoon salt 3/4 cup sugar 1 18.25 ounce yellow cake mix 1 cup pecans or walnuts (roughly chopped) 1/2- 3/4 cup melted butter (drizzled butter needs to cover the top of the cake) Directions: 1. Preheat oven […]
Ingredients: 1 package (4.3 ounces) Rice-A-Roni Long Grain & Wild Rice 3/4 pound ground turkey 1 2/3 cup water 1 tablespoon margarine, butter or spread with no trans fat 1 can (10 3/4 ounces) condensed cream of mushroom soup 1 1/2 cups fresh mushroom slices 1 cup thinly sliced celery 1/2 cup chopped red bell […]
By Eleni Upah In its early ears, caviar was so plentiful in America that it was given away in bars to make patrons thirsty — much like peanuts in today’s establishments. Due to overfishing, harvesting and selling black caviar was banned in Russia in 2007, and wild caviar production was suspended between 2008-2011 to allow for […]
By Eleni Upah For as long as humanity has been imbibing, wine has been at the table. Wine is a staple at many mealtime gatherings and a go-to gift for housewarming parties. From sparkling whites to dry reds and even notes of chocolate or grapefruit, the flavors are as varied as the prices. At 801 […]