Cook the Book: Wine Bar Food
strawberry cheesecake, natch.
I make a wonderful apple-bacon-and-tomato soup that pairs well with a hunk of crusty bread or a grilled cheese.
Jerry Springer -- and I, too, was intrigued by the This American Life on NPR.
Tomatoes. All I ever grow. Easy and tasty. Accept no substitutes.
Mammaw. Southeastern KY cuisine at its best.
Vietnam - Asian-French fusion
Paris - Where cooking became art
Brazil - I'm a carnivore at heart
As a Tennessee gal, I'm going to go with ham, biscuits, and greens.
I love chocolate covered strawberries with champagne
a nice not-too-sweet fruity dessert. But I think I've had champagne most often with wedding cake, and not very memorable wedding cake, at that.
Another vote for peaches &/or strawberries. Add a little dark chocolate and it's the best.
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pizza, steak sandwich or salmon salad and crackers
Oysters are ideal, but I'll settle for almost anything: last time it was antipasti, next time it could be grilled fish -- who knows? It's a not-too-decadent indulgence to break out a bottle of something with bubbles for no good reason every now and then...the world needs more bubbles!
OYSTERS, CAVIER, CHESSE... WELL ANYTHING THATS EDIBLE AS LONG AS I HAVE CHAMPAGNE
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