“Cookie Queen” Maryann Rollins doesn’t make just one dozen cookies … she makes them four or five dozen at a time. This is her go-to sugar cookie recipe, which can easily be halved for a more manageable quantity. Ingredients: 2 … Continue reading
By Judy Brotton When we asked the Chef Instructors at The Culinary Institute of Platt College to prepare a tailgating party for our January issue, we had no idea they would create the ULTIMATE TAILGATING EVENT! We were expecting chips … Continue reading
The Schwab Meat Company dream began in Sachsenhausen, West Germany, when George Peter Schwab (1866-1943) the company’s founder, came to America to make his dreams come true. On July 20, 1890, at 24 years old, George landed at Ellis Island … Continue reading
Mark Ridener was born and raised in Oklahoma City, and comes from a long line of great cooks. His first kitchen job was at Sportsman’s Country Club, working summers in the pool snack bar. At the age of 20, Mark decided … Continue reading
By Judy Brotton “A dark Cave. In the middle, a Caldron boiling. Thunder. Enter the three Witches. … Double, double, toil and trouble; Fire burn and caldron bubble. Fillet of a fenny snake, In the caldron boil and bake; … Continue reading
By Judy Brotton This month’s recipe comes from The Heartstone Inn, a B&B located in Eureka Springs, AR. (see our Travel story for more information about this lodging, as well as the rest of our weekend getaway to Eureka Springs). … Continue reading
Chef Katsuya Fukushima Demonstrates “Watermelon 5 Ways” July 8th marked the grand opening of the “Cooking Girl” catering kitchen on May Ave., just north of Wilshire, in a space shared with Fat Daddy Sweets. Oklahoma native Christa Carretero, … Continue reading
If you’re planning a barbecue for Father’s Day, try this recipe for “Simple Spareribs” from the people at www.porkbeinspired.com. We chose this simple recipe because you can make it easily with store-bought rubs or sauces, or make your homemade sauce … Continue reading
Total Recipe Time: 1-1/4 to 1-1/2 hours Makes 8-10 servings 1 center-cut beef tenderloin roast (2 to 3 pounds) 1 14 ½-oz. can ready-to-serve beef broth 1 cup dried porcini mushrooms, divided 2 Tbsp. grated Parmesan cheese 1 tsp. pepper … Continue reading
Mother’s Day is a popular time to take Mom out for a meal – after all, Mom shouldn’t have to cook on her special day. If you feel adventurous, however, surprise Mom with this simple but tasty brunch idea. You … Continue reading
