Author: Debbi Covington

Honey is honey. It’s just that simple. A bottle of pure honey contains a natural sweet substance, produced by honey bees, from nectar of plants or secretions of living parts of plants. Honey is made by bees in one of the world’s most efficient facilities, the beehive. The 60,000 or so bees in a beehive may collectively travel as much as 55,000 miles and visit more than two million flowers to gather enough nectar to make just one pound of honey! Honey has been found to have medicinal qualities. Local honey is well known to assist in allergy relief and is a rich source of antioxidants. 

Last month, on the internet of all places, there was a wicked rumor that my all-time favorite childhood cereal was being taken off the market. The reason the cereal was being removed from supermarket shelves was because it contains a mere 12 grams of sugar per serving. Seriously?! What would Cap’n Crunch be without sugar!? The good news is that the Captain isn’t being forced to walk the plank and that Cap’n Crunch is still available. In celebration of this happy news I decided to look for recipes that used Cap’n Crunch cereal as an ingredient. Does anyone else remember the yummy chicken tenders from Planet Hollywood that were rolled in crushed cereal and then deep fried?

                 Potluck dinners are a great way to get together with friends and enjoy some tasty dishes! Whenever the impulse to host a casual party strikes, you can call up your friends, tell them you’re organizing a potluck, and ask them to bring along one dish to share with the rest of the group. Although the term “potluck” suggests a random assortment of dishes, it’s likely to turn out better if you do a little bit of organizing. If you don’t want to risk the chance that everyone will bring only desserts, begin by assigning your guests a specific course to bring along.

Fellowship, leadership, and a lifelong commitment to community service are the daily themes in the lives of sorority women—from our college members to alumnae. On Monday, March 7, these women who number in the millions will celebrate International Badge Day. On that day, all of us will honor our separate and distinct Greek affiliations by wearing our badges or letters. It’s a moment in time set aside to acknowledge successful women around the globe—whether they are U.S. senators or incoming university freshmen.

Bruschetta is much like a small open-face sandwich, but with an important difference – it requires a European-style rustic bread with firm body and a chewy crust.  Bruschetta used to be simple. Originally, bruschetta was thick slices of coarse bread toasted over coals then rubbed with garlic and drizzled with olive oil. Accompanied by meats, cheeses, olives and wine, bruschetta made a humble lunch for Italian laborers.  Today bruschetta has new dimensions. Topped with a variety of savory ingredients, it has been transformed into an elegant party snack. Make your bruschetta as fancy or as simple as you want; your choice of toppings is limited only by your imagination.

When the temperature drops, few things hit the spot better than a big bowl of hearty soup! This week’s recipes showcase cream-based soups, chowders and bisques. Whether you’re looking for the perfect comfort food or a dish to complement a bigger meal, these thick creamy bowls will soothe the body and soul and are sublime to the last mouthful. (Note: Because of their creamy texture, these soups don’t freeze well, so enjoy them when you prepare them.)

January is a great time to invite a bunch of friends over for a relaxed late-morning brunch. It’s a fun way to bring together the best elements of a party – good food, good drinks and good friends. Whether you’re entertaining on a cold winter morning or spending a lazy Saturday morning in front of the fireplace, this simple but elegant brunch menu will have everyone clamoring for second helpings. These recipes prove that entertaining doesn’t have to be a grand production. You can make some of these dishes ahead or put them together the morning of the brunch without a lot of fuss. So go ahead and sleep late before enjoying a leisurely, feelgood brunch with some of your favorite people.

Have you ever dreamed of exploring Italy, visiting the cities and countryside, and eating as the Italians do? You have? Excellent! This week I’d like for you to join me on a culinary tour of some of Italy’s 20 distinct regions. No passport? No Problem. Just choose a recipe and start cooking. Imagine visiting Milan, where we’ll sample ossobuco, veal shanks simmered in a wine sauce. Next stop, romantic Venice for a taste of creamy risotto rice with peas. Then on to Tuscany where we’ll savor a delicious and fun way to enjoy day-old bread in a flavorful soup. And that’s just the beginning! Each region of Italy has its own culinary style, shaped by the climate, the geography and centuries of cooking. By cooking and sharing regional dishes, we can experience some of the color, flavor and tradition of Italy.

  Blow the horns, throw the confetti and pop the cork on 2011 in sparkling style! A time for reflection as well as for reveling, the turning of the year provides an opportunity to look back with satisfaction and ahead with hope.  Invite a few guests for a toast of bubbly and then sit down to a palate-pleasing meal.  In keeping with the “out with the old and in with the new” theme that the new year offers, this week’s recipes are a treasury of old favorites splashed with sizzling new flavors. Raise your glass and toast to good friends, good food and good luck!