The Best Mayonnaise Ever!

The Japanese have done it again and if i may say so myself, nothing can top this Japanese mayonnaise.  The brand is ”Kewpie” (pronounced..kew-pea).  It’s really just the best mayonnaise ever and that’s it.  Here at Woodlands, we’ve tried to re-create the distinct and unique flavor of the mayonnaise but it just hasn’t been done.  We have [...]

My Favorite Fall Combo

Fall is one of my favorite times to create desserts and one of the best fall combinations (in my opinion) is dark chocolate and cranberry.  I love the way the richness of the chocolate works with the tart cranberries. For The Dining Room at Woodlands Inn, I created a dish that centers around these flavors.  I [...]

My Last Day in Virginia

Is making wine a science or an art? During my last day at the winery, I was able to see the other side of  wine making and have a little fun sampling….why not!  The harvest was done and it was time to follow Katell, the winemaker, and ask lots questions including punching down, fining, yeast, fermentation, temperature and chemistry. During the [...]

Day Three in Virginia

I arrived early at the winery, ready for a very busy day and learned our team was able to resolve the problem, yes everything was back to normal. I went to the sorting table and noticed after a couple of hours the clouds were getting darker.  Everybody rushed to the vineyard to help speed up the harvest before [...]

Day Two at Kluge Winery

My 2nd day at Kluge in Virginia. I woke up at 7am to be sure not be late for the harvest.  The winemaker lives next door  from the cottage and when I left at 7.45am I saw she was already gone.  She’s like a school teacher with so many students and a long to do list!  I [...]

My First Day at a Virginia Winery

After 7 ½ hours in my car listening to diverse music on the radio, I arrived in Charlottesville, VA to do the harvest at the renowned Kluge Estate and Winery.  Why a winery in Virginia? After visiting Monticello and Charlottesville so many times, I learned about the great lifestyle in Virginia.  The fall is so beautiful with all the trees [...]

Woodlands WAHOO!

At Woodlands we try to use local product when it’s at its best.  Most often, we try to get local fish.  In the picture is a 34lb wahoo fish caught off the coast of Wadamalaw Island in Charleston, SC.  We’ve also had swordfish from there as well.  This fish was not only a monster in size [...]

Holidays at The Woodlands Inn

Well,  Halloween just pasted and it was a blast!  We had a pumpkin carving contest with the Woodlands employees and found out that we have a huge amount of carving talent.  Sara, the Assistant Pastry Chef, carved “The Woodlands.”  It was so cool, who knew Sara could carve an awesome pumpkin!!  Local Summerville children were [...]

Woodlands Wine Dinners

Here at Woodlands we have monthly wine dinners on the third Tuesday of every month, except December when we have two champagne dinners.  The wine dinners are a great event where we get to taste wines a month or so before down in the wine cellar of  Woodlands with Stephane Peltier our Sommelier.  During the tasting [...]

Mystery Box for Woodlands Sous-Chef Candidate

I thought it would be cool to let you all in on one of our techniques for choosing cooks.  When we interview someone for a cook or sous-chef job, we start by asking questions.  Some are serious, like asking candidates which chefs they admire most.  Some are goofy, like asking people, with the utmost severity, [...]

“Everything is Pastable!”

This quippy saying, coined this morning by Lou, couldn’t be truer and in fact, describes my Monday perfectly.

Incubator Kitchens

I was fascinated to hear this week about six “Incubator Kitchens” launching in the Madison area. Like technology incubators, these kitchens will offer culinary start-ups support and a nurturing environment. The idea is that commercial kitchens will be offered to farmers and food entrepreneurs who don’t currently have the infrastructure or money to do what they want to do. The work in these kitchens will in turn help create great food, great companies and a stronger culinary network in Madison. It’s also a step forward in making more locally-produced food.

Blogging It Forward to Fight Hunger

Squint just the right way and you’ll see your friends Alison and Shannon on the back of this Honey Nut Cheerios box. But, this really isn’t about us. In August, many of you helped support the ShopRite Partners in Caring and General Mills campaign “Blog it Forward to Fight Hunger.”

Cooking Ahead for an After Ski Feast

Nine of us sat around the table Sunday night, tired and hungry, as the husbands heaped generous portions of chicken parmesan and sausage lasagna onto their plates and thanked cooking with friends. It was two days of fantastic skiing in the Catskills, as we relaxed around the table, filling our bellies with a scrumptious homemade meal before our two and a half hour drive home.

Indian Cooking Lesson

When my friend Preeti recently gave me a silver container full of cardamom pods, mustard seed, cinnamon, cloves, coriander and cumin, and an invitation to teach me Indian cooking, I was thrilled. This past weekend, the two of us planned a family dinner with our husbands and combined four kids. On the menu: Peanut Chicken, Eggplant and Mushroom Curry, Dal, Cardamom Infused Rice, and Rice Pudding.

Cooking with Friends (in rollers)

Yes, that’s me pictured in hot rollers by the stove with a friend. Looks like a snap shot from the 1950’s, right? Well, there’s actually a cute story behind it (at least I think so!).

A Conversation with Suzan Colón

We are thrilled to share our conversation with Suzan Colón, author of Cherries in Winter.

Hop on the Bread Baking Wagon

Mix three cups flour, 1 ¼ teaspoons salt, ¼ teaspoon active yeast and 1 and ½ cups cold water together in a bowl. Cover the bowl and forget about it for 12, 18 or even 24 hours. We’ll come back to it later. (Adapted from Jim Lahey’s book “My Bread.”)

Finding Your Recipes

A few days before a recent big holiday we’d be sharing with friends, we decided on the menu based on the collective traditions of two families. We brought to the table our various Jewish, Catholic, Quaker, Unitarian, East Coast, West Coast, Midwestern and New England sensibilities from growing up, plus our traditions we’d started with our own families. The recipes, mostly, were all in our heads.

Travel Smart: Designed to Death

Gourmet's travel editor thinks hotel decor should not be hazardous to your health.

Restaurants Now: Ellerbe Fine Foods

(Fort Worth, TX) - A Shreveport chef brings a touch of elegance—and Cajun moxie—to the edge of cow country.

Extreme Frugality: Well, Nobody's Perfect

The zero-spending game is called on account of soccer ... and foraging for wild edibles.

Our Pumpkin Picks

This Halloween, forget the jack-o-lantern and turn your pumpkin into one of these comforting fall dishes, from rolls to rice pudding.

How to Say No

We've encouraged our daughter to eat anything that pleases her. We never thought about how to set limits.

How Robert Bresson Taught Me To Cook

Chip Brantley, author of the book The Perfect Fruit: Good Breeding, Bad Seeds and the Hunt for the Elusive Pluot and co-founder of cookthink.com, explains what the difficult French filmmaker showed him about the art of cooking.

Grant Achatz Goes to Austria

Like a small museum with ever changing galleries, the progressive and very modern restaurant Ikarus showcases the world's best talent, one chef at a time.

Set it On Fire, Part Two

Cherries Jubilee was the most beautiful thing I'd ever made, and I was going to make my last one count.

Restaurants Now: Tavern Law

(Seattle) - Pouring everything from fizzes to flips, this brand-new speakeasy keeps the focus on good, old-fashioned liquids.

My Day on a Plate: Debi Mazar

From Goodfellas to good food. The actress, mother, and current Dancing with the Stars hoofer has a new website, Under the Tuscan Gun, where she dishes out her favorite traditional Italian recipes, ingredients, and anecdotes.

vanilla bean pound cake | smitten kitchen

This http://www.epicurious.com/recipes/recipe_views/views/103343 is the most amazing pound cake I've ever made. This cake recipe isn't the one pound of each type, but it is so good your brains will fall out :) I've made it a number of times .... We were stationed in Charleston, SC for a while, and two places you must visit as a foodie: Hominy Grill http://www.hominygrill.com/ for great low country home cooking, and 82 Queen http://www.82queen.com/ for the she-crab soup. ...

The Post and Courier - 28PRECAL - Charleston SC - postandcourier.com

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Making It | Harvard Magazine Nov-Dec 2006

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Cellar Door: a baker, a murder, and a savannah cream cake

On the evening in question the game was to get dressed up, jump into the car to drive from Charleston, South Carolina to Savannah, Georgia, and to have dinner before going to see the Martha Graham Dance Company perform. ... and was well- known for her healthy modern update on classic southern cooking. She was particularly famous for her Savannah Cream Cake which by then was a local institution. We had a great meal that night. But because the 108 miles drive from Charleston ...

sav'h | smitten kitchen

Boiled peanuts in Charleston, as well as that cute little cooking store which sold the most perfect pralines. Leopold's Ice Cream Parlor in Savannah, an oasis of openness, devoid of tourists except us, on a day in which everything in ..... If you ever make it to St. Augustine I have a couple of places for you to try (like a $7 crab cake meal that had the best cakes I have EVER tasted!). Abby March 8, 2007. 24. “Almost nothing open on Sunday…” Girl, welcome to the South. ...

Enter to win our 'Next Food Network Star' prize package! | A Blog ...

Atlanta has it's own campus of Le Cordon Bleu College of Culinary School (http://www.cookingschool-atlanta.com/?src=100010) and I think the Art Institute offers some classes == New York has multiple cooking schools — some in the city and upstate ..... We love the cake challenge shows. I love the Barefoot Contessa. Her recipes are killers at home. Easy to prepare and delicious. Once we started watching the shows together, I was able to get my kids to try different foods. ...

15 Archetypal Southern American Foods - Listverse

I've lived in the southern US my entire life…mostly in Texas, but with some stops in Louisiana, Mississippi, Georgia, and South Carolina. Out of everywhere I've been, I have to say Texas and Louisiana have the best food by far. ..... After growing up in SC and also living as a child in Virginia Beach, we ate a lot of great southern food. It's what I was raised on and my Mom who was born and raised in Charleston, SC learned a lot of southern cooking from her Grandaddy who ...

DIGEST: Bon Appetit - eG Forums

Cooking Class – “Small is Beautiful” by Sarah Tenaglia & Selma Brown Morrow The latest trend in wedding cakes is “cakes” made up of cupcakes. Recipes: “Orange-Cardamom Cupcakes” (Cover Recipe), “Cinnamon-Scented Devil's Food Cupcakes”, ...... From reader Joe Dion of North Charleston, South Carolina: “Fresh Blackberry Napoleons with Cream Cheese Mousse”, “Soy-Sake Shrimp with Ginger Aioli”, “Arugula, Watercress and Goat Cheese Salad with Raspberry Vinaigrette” ...

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حملة توعوية بأهمية التبرع بالأعضاء | Hajer

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