Food ~ Wine ~ Fun

Thursday, February 28, 2013

Tamales and Tepary Beans

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and Tepary bean filled Tamales...can go any way you like them. I have written about both before, because we love them....
Thursday, February 14, 2013

Valentine's Day 'Salsify' Love

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What do you make your sweetheart for Valentine's Day? Mine is complicated. He likes obscure foods. He always has, since ...
Sunday, February 10, 2013

Maple Bacon Lollipops

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Thats right, a Maple Bacon Lollipop hubs brought home from Roni Sue's Chocolates on Essex in NYC. My review - cu...
Tuesday, January 22, 2013

Cherry-Lemon Pecan Cake

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You can find the recipe I modeled this cafe after Lemon cake found on Martha Stewart's sit, with my own addition of re...
Saturday, January 19, 2013

5 Spices Beneficial To Your Health

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I  often clip magazine hints like this and save it in a recipe book for future reference, and wonder years later how it...
Friday, January 11, 2013

Scallops Are The Bomb

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Oh heck, keep the old, just do some revamping...and we do love our scallops!   I was hired to cater a dinner party for m...
Tuesday, January 1, 2013

Happy New Year with some Pea-zazz!

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I grew up eating black-eyed peas on New Year's Day. A southern tradition. Once I went out on my own I developed a taste f...
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Chef E
"I experiment with Flavors"... Elizabeth Stelling, hails from her home state of Texas and has been involved in the food industry via institutional, fast food, B&B's, ethnic eateries and other restaurants since she was fourteen. Now living n New Jersey she has ran her own cafe, teaches culinary classes, runs a small boutique catering and staffing business, restaurant consulting for NJWBO, is a personal chef and shares her love of cooking with local, organic, healthy, and natural ingredients with the community. Chef E is a member of Slow Food and the American Wine Society, Princeton, New Jersey. She has published written works of poetry and media pieces, as well as ran Open Mics in the Princeton, NJ area. www.wine.cookappeal.com- About Us
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