CHICKEN ROULADE WITH SPINACH
By Ruth Milstein, author of the Gourmand award-winning recipe book, “Cooking with Love: Ventures into the New Israeli Cuisine.”
BIG BLEND RADIO INTERVIEW: This episo
CHICKEN LEGS IN WHITE WINE & FIGS
Recipe is by Ruth Milstein, with drink pairing tips by Howard Milstein
Makes 6-8 servings.
We may think that figs and thyme are a somewhat strange combination, bu
RACK OF LAMB & WINE
Husband-and-wife team Howard and Ruth Milstein share their tips on cooking a rack of lamb and pairing it with wine, and have another lively conversation on Big Blend Radio! Se
JEREMY’S BUTTERMILK FRIED CHICKEN
Perfect for picnics or a simple tasty meal, this recipe from Chef Jeremy Manley “San Diego’s Sustainable Chef” is a favorite dish served at Jeremy’s
CHICKEN AND AVOCADO SALAD
By Ruth Milstein, author of “Cooking with Love: Ventures into the New Israeli Cuisine.”
Howard & Ruth Milstein share tips on summer salads and wine pairings,
OVEN ROASTED BACK RIBS
Listen to the Big Blend Radio interview with 5-Star Chef Ivan Flowers, who explains how to cook his oven roasted back ribs recipe, as featured below.
Oven Roasted Back
BRAISED ALBERTA BEEF SHORT RIBS
Simmered in Okanagan Valley Merlot and served with horseradish mashed potatoes, this dish is served on Canada’s Rocky Mountaineer. Read Nancy Mueller’s travel arti
RECIPES FOR TURKEY LEFTOVERS
Going beyond the day-after turkey sandwich, Chef Jeremy Manley shares his Turkey Stock and Turkey Chowder recipes that are just perfect for using up the turkey left
CHIANG RAI FRIED CHICKEN
GAI TOD NAENG NOI – Serves 2 to 4
Reprinted from “NIGHT + MARKET: Delicious Thai Food to Facilitate Drinking and Fun-Having Amongst Friends” by Kris Yenbamroong wi
MUSHROOM PROVOLONE BURGER
By Chef Ivan Flowers
5-Star Chef Ivan Flowers shares his cooking tips and secrets to building the ultimate burger, including beef, portobello, chicken and veggie burg
