Culinary Central

Dallas

What to Serve with Hot Wings
May 2, 2013 • Emily Murray • Dallas • 0 Comments

As good as wings are the sides are generally pretty dull. Find alternative options to the typical carrot and celery sticks to spice up your wings. Continue...
Southern Food for a Healthy Winter
April 29, 2013 • Emily Murray • Dallas • 0 Comments

This winter as you continue to work hard to stay healthy and avoid the colds and flus going around take advantage of the healthful foods that the American South has to offer. Continue...
The History of Le Cordon Bleu
April 22, 2013 • Emily Murray • Dallas • 0 Comments

It has only been within the last 15 years that aspiring chefs could enroll in a Le Cordon Bleu course within the U.S. Find out how Le Cordon Bleu inspired cooking came to be. Continue...
What’s In a Name? Cooking Terms and What They Mean
February 1, 2013 • Emily Murray • Dallas • 0 Comments

A major step in becoming comfortable in the kitchen is recognizing common terms you may find in recipes. Here are 10 common terms in recipes. Continue...
Developing Your Culinary Intelligence
January 30, 2013 • Emily Murray • Dallas • 0 Comments

Find top tips to follow to develop your culinary intelligence. Continue...
How-to-Make-Turducken
December 14, 2012 • Emily Murray • Dallas • 0 Comments

Turducken is fast becoming the new holiday favorite. Learn more about this chicken stuffed inside a duck which are both stuffed inside a turkey. Continue...
10 Things to Stock Your Pantry with This Fall
December 3, 2012 • Emily Murray • Dallas • 0 Comments

Here are 10 must-have ingredients to keep in your pantry so that you can be ready for anything that might come your way. Continue...
Ketchup: It’s Not Just for Kids Anymore
September 25, 2012 • Emily Murray • Dallas • 0 Comments

Would you like some brine of pickled fish to go with those fries? No, that’s not some not-so-funny Texas culinary school’s idea of a joke. It’s actually ketchup, or at least the ancestor of ketchup. What we call ketchup began as a salty, fermented mixture of spices and pickled fish in China in the 1600s. The name ketchup is a derivation of the Malay word kĕchap. Continue...
Tailgating Tips for the Football Fanatic
August 20, 2012 • Le Cordon Bleu • Dallas • 0 Comments

To call the Lone Star state crazy about football is like calling the sky blue or water wet. Football mania grips the entire state of Texas from August to January. Hundreds of thousands of fans pack stadiums all across the state for action at every level, from high school to college and professional. Continue...
Organic and Natural: Know Your Labels
August 7, 2012 • Le Cordon Bleu • Dallas • 0 Comments

Finding wholesome and healthful foods for cooking in Dallas is both easier and harder than ever before. Walk down the aisles of your local grocery store and you’ll find more labels that make “natural” claims than those that don’t. Some say, “All-Natural.” Some say, “100% Natural.” Still others claim they are “Made from Natural Ingredients.” Continue...

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