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Chef Carolyn Shelton is a Cookbook Author, Chef, and Etiquette Consultant from Lafayette, Louisiana. Chef Shelton was born in Louisiana and raised in Texas. She learned most of her culinary skills from her mother, Angelina Zeno and grandmothers, all of whom were Afro Creoles. Shelton is the author of several books including Coffee, Tea or Watermelon, Young, Gifted & Classy, and From Chitlins to Caviar and her latest Zydeco Blues n' Gumbo. ChefShelton has also hosted The Zydeco Café on the radio and appeared as a guest on television programs such as BET, CNN, Donahue, Essence Television, 60 Minutes, and WDSU.
Chef Shelton's latest project includes, Angelina's Zydeco Okra Cookbook; no ordinary cookbook this, it offers cooking tips that will assist you in preparing wonderful Creole Cajun Foods.
I once was lost...but now am found...It has been a blast being found...and in the spiritual game of Hide and Seek...Or so we think...One thing amazing is that food can be a trigger..Memmmmmries...of way we were... goes the song....Oh that Barbara! Like Buttah! even describing something good by using food analogies...Sweet as sugar...
I gues that is in the Word we hear "Taste and See" All the senses are connected when they have a common Mission...Focus an clarity...but we tend to run around with blinders put on by the world...and walking in the tunnel vision of me me me me me! We are called to seek His face...interesting...Hide and seek? No..more like take off the blinders and seek! And like the person that encountered Jesus in John 9:25...we can say “One thing I do know. I was blind but now I see!” Lets talk Tiramisu...tonight at 10 PM Eastern on Cooking with a Mission!
Valentines Special Keith J. Roberts Exec Chef of Loews Santa Monica, CA with Special Holiday Recipes
Valentine's day is just around the corner. Wow seems like we were just discussing the holidays. Valentine's day is another holiday where food is part of the fun. Whether you like to cook, eat or enjoy a wonderful restaurant with your loved one Chef Robert's has the solutions for you.
He is bringing some fun recipes and he has something special planned using local farm fresh produce at Loews Hotel in Santa Monica for Valentines day.
From the Original How To "Barbeque Scientist/Expert/Personality since 1975. I put a face on barbeque when I took it from the shacks and joints back up in the woods and took barbeque to television and talk radio. In 1977 I took the Mr. Bobby Que Show to Hollywood and made people in LA want to try their hands at barbequing whenit was not popular to do so. I had this vision in 1974 that people would love getting together with family and friends and barbeque for fun. Barbeque to me had always been a bring people together kind of food and I wanted it to become the fun thing to do, so I promoted it as such. There is "Knowledge in accurate history but not when it has been jaded by the facts. In a country where being first mean something except when it comes to the correct history of barbeque the way it is today. Mr. Bobby Que was there on the front lines with the true story before it was called grilling.
The food revolution has changed our view of what we eat, including how we source it. Being a foodie has now become a rite of passage, especially in urban centers. The biggest change? Choice. With so many options available, going vegetarian, vegan, kosher, Paleo and gluten-free no longer puts us at a disadvantage when shopping or dining out. This isn't your grandma's kitchen, unless you want it to be: Plan old-style meals to trendy organics, whether you're craving homemade mac and cheese, brisket or locally grown sustainable broccoli rabe. Throwing a dinner party? Let Food Network stars and celebrity chefs share what works. Trying to lose weight or need ways to get kids to eat their veggies? Tune in for recipe ideas or share your own! We also talk wine, from connoisseurs in search of the perfect varietal to food pairings to those wanting the best bang for their buck.
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