By Chef Judi Gallagher – Eggs are having a renaissance. Sure, they’re used in everything from cake batter to carbonara, and they always will be, but these days you’ll find egg-centric dishes on just about every restaurant menu and in the pag...
Chef Judi Gallagher and Coral Pleas visit the Downtown Sarasota Farmer’s Market. ...
By Chef Judi Gallagher – I’m not a big fan of chocolate in traditional forms of delivery such as fancy chocolate candy in a box or chocolate Easter bunnies...
Asparagus is one of my favorite springtime vegetables, not just for taste but for versatility. There’s so much you can do with it: Roast it with olive oil, salt and pepper and top it with lemony homemade hollandaise and a fried egg, use it as filling for rav...
By Chef Judi Gallagher – February is the month of hearts, flowers and love starting with Valentine’s Day but really continuing al&#...
By Judi Gallahger – Valentine’s Day is quickly coming up in February and, if you’re like me, you’ve already started planning your Valentine’s menu for your sweetheart. (I’m a firm believer that cooking for your loved one is ...
We’re all familiar with the potluck supper. It’s an American culinary tradition. But, the word pot-luck actually first appeared in 16th century England and referred to “food provided for an unexpected or uninvited guest, the luck of the pot.” In Amer...
Oh, peppermint. With the exception of pumpkin at Thanksgiving, there’s not really another flavor that heralds a holiday—in this case, Christmas—as well as this candy flavor does. Peppermint’s got quite the history. The word “peppermint” comes from ...
Traveling to Epcot and Disney through children’s eyes is always wonderful, but there is an adult experience to treasure as well. Welcome to the annual Epcot food and wine festival. Follow Chef Judi Gallagher as she samples various flavors and sips wines from...
