Dispatch Kitchen Feed

FOR THE GOURMET: Forget skillet and grill, roast shrimp

By Betty Rosbottom — Tue, 27 Jul 2010 16:14:56 GMT

You might think that the best way to cook shrimp is to throw them on a grill, pop them under the broiler, or saute them in a hot skillet, but there is an alternative. Roast them!

FOR THE GOURMET: Fresh tuna dish cooks in less than half-hour

Wed, 21 Jul 2010 07:53:04 GMT

Fresh tuna is endlessly versatile. It can be sauteed, grilled, roasted or even served raw - all with delectable results. Another bonus is that tuna needs only a short cooking time - even less than most fish.

FOR THE GOURMET: Pistachios, grapes and goat cheese form delectable appetizer

By Betty Rosbottom — Wed, 14 Jul 2010 12:46:21 GMT

Proper planning can take gourmet meals to campfire

Josh Noel — Wed, 14 Jul 2010 06:51:42 GMT

The freeze-dried era is over - if you're willing to put in a little work.

FOR THE GOURMET: Light summer salad layers Asian flavors

Wed, 07 Jul 2010 06:53:26 GMT

One of my culinary assistants mentioned recently that when summer arrives, the dish she turns to for easy entertaining is a colorful, Chinese-style layered chicken salad. It is, she explained, so light and refreshing that she often makes it the centerpiece of warm-weather lunches and suppers.