by Josephine Rozman
For years, carpaccio has remained my preference for appetizers when dining out. Whether its beef or salmon, I am a sucker for the semi-raw flesh that is so tender that it breaks away on your tongue. I wanted to do something a little more daring with my recipe for a non-traditional carpaccio, one that uses
by Lauren Keiper
Although my mom cooked outstanding traditional dishes growing up (yes, I’m talking meatloaf, flank steak and green bean casserole), I would just flip to hear her say those magic words: breakfast-for-dinner. I know, it was just pancakes and sausage at 7 p.m. instead of 7 a.m., but somehow this morning-to-night swap was a culinary highlight
