At Least, Eat your Egg!

By Sandy Hu

I’ve been crazy-busy recently, working nights and weekends to do my day job while getting ready for the Les Dames d’Escoffier annual conference starting this Thursday at the Ritz-Carlton, Buckhead in Atlanta. The end of the conference marks the end of my year as president.

LDEI is the only organization of its kind: a worldwide society of professional women of high achievement in the food, fine beverage and hospitality industries. The organization embraces all aspects of food professions – from chefs and restaurateurs to cookbook authors, food editors, culinary historians, vintners, bakers, farmers and more. Membership is by invitation.

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Make this Stew in Less than 30 Minutes, from Start to Finish

By David Hu

I love to cook, but sometimes I just don’t have the time or the energy to do much. Stews tend to be a great answer to this problem because they don’t require much active cooking. But usually they take hours on the stove and aren’t the instant solution.

Today’s video recipe is a hearty bean and pasta stew. Once you get all the ingredients cut and measured, just throw them in a pot, let everything simmer, sit back and you’ll be eating in 15 minutes. Since most of the ingredients are primarily pantry items, you should be able to skip a trip to the supermarket.

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Halloween Spaghetti Casserole

By Marilyn Hunter

I don’t know about your house on Halloween night, but ours is hectic, especially this year with it falling on a Monday! This means by the time we get home from school, changed into costumes, go through the usual hysterics of two excited boys, then settle down for photographs before venturing into the jack o’ lantern-lit streets, there’s no time for preparing dinner. So I dug out a tried-and-true baked spaghetti casserole recipe that can be made on either Saturday or Sunday and then pulled from the fridge and reheated about an hour before serving.

It’s funny how memories work, but Andrew’s cousin Chipper sent him an email a few days ago asking if he remembered how Gramma Hunter used to make her baked spaghetti casserole. While this recipe isn’t hers, it is in her spirit that we offer this version to you. Gramma Hunter loved all holidays, mostly because the whole family would come to her house for food and fun.

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A Ghost in My House

By Lori Powell

With a chill in the air and goblins on their way, I welcome fall!

Candy, although alluring in their tiny packets, are not my big craving so I am safe from temptation, at least for this holiday. My Halloween pleasure would be a devil’s food cupcake or a hunk of brownie, instead.

My house is one of many in my neighborhood that is part of a ghost walk this weekend. I made the ghost A-list due to spooky stories about the prior tenant and my own personal pleasure at hearing him (but not, thankfully, the pleasure of meeting him) in the night.

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B,L,D,D Apple Fondue

By Katie Barreira

Whether you’re picking from the tree or the produce aisle, apples are in abundance and fondue is a fun and easy way to eat ‘em up. So dunk your favorite variety into a cauldron of steaming sauce for breakfast, lunch, dinner and dessert!

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