Cowboy dreams

Article Abstract:

Chef Mark Miller serves native American and southwestern dishes at his Wild West-theme restaurant in Washington D.C. The former Chez Panisse chef discusses his feelings about food and ambience. Recipes for blue corn trout, sausage, rabbit loin, pineapple sorbed and cubana are included.

Practice, Biography, Washington, D.C., Cookery (Sausages), Sausage, Trout, Cookery (Trout), American restaurants, Cookery (Rabbits), Rabbit meat, Miller, Mark

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Childhood food grows up: produce the fond, familiar flavor of the past with the tastes you love today

Article Abstract:

Baby boomers can have their Dinty Moore beef stew and Chef Boy-Ar-Dee lasagne once again. It requires some innovative cooking in the form of pork stew, prosciutto and pumpkin lasagne, apple with dried cherries and goulash. Recommended wines and recipes are included.

Pork, Cookery (Pasta), Pasta products, Desserts, Cookery (Pork), Cookery (Chicken), Chicken (Meat)

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Cool dude ranch dressing

Article Abstract:

This history of ranch salad dressing began in the 1950s when the owners of Hidden Valley Guest Ranch, above Santa Barbara, California, created the dressing and later sold the rights to the Clorox Co.

Food industry, History, Clorox Co., Condiments industry

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