Dorothy cooks up Jollof rice

Sunday, 15 April 2012 05:48 Sussex Contributor
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On arriving at the Kotoka International Airport in Accra, Ghana, smothered in the warm morning breeze, it was only a matter of time before I hugged over a bowl of velvety rich millet porridge and wondering where this foodie adventure takes me.


Last Updated on Sunday, 15 April 2012 05:56

Richard Lipton makes a mouth-watering Chicken Parmesan Loaf

Thursday, 12 April 2012 06:32 Sussex Contributor
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Whew!! I needed a break. Between work and teaching classes at McNeeseState University things have been a little hectic. Back in culinary school, I began working on my recipe file and I started with some rather easy recipes at the time. I was trying to make something great with the most simple of steps.


Richard Lipton serves Stuffed Shells in Jalapeno Sauce

Friday, 23 March 2012 06:55 Sussex Contributor
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Are all kids "addicted" to pasta? Is there something in those straight, twisted, or stuffed bits of dough that just attracts kids by the thousands? I have to admit, I was/am equally attracted to pasta in all its various shapes and even went so far as to "create" some in my youth. Ravioli seemed the easiest, kneading, pressing, filling, and covering with another sheet of dough. All that was left after that, was to cut in pieces and cook it to order(order being whichever member of the family was brave enough that night).


Richard Lipton serves Russian Stroganoff Sauce

Saturday, 03 March 2012 07:58 Sussex Contributor
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On a daily basis, now more and more, I consider myself more in the role of teacher. All this knowledge that we go out of our way to learn, adapt to, grow and expand upon, I ask myself, where does it go after we are done? I have written before about passing on what is learned for others to expand upon in ways we can only dream of. I plan on continuing not only to expand the minds of those in the restaurant industry but my own as well.


Richard Lipton cooks up a treat with Green Curry Chicken

Saturday, 25 February 2012 07:38 Sussex Contributor
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Curry powder is not a spice in and of itself. Rather it is a combination of herbs and spices designed to add flavor to Indian and Thai dishes alike. The main difference between these two cuisines is the addition of Thai chilies. The smaller the chili seems to indicate the hotter the chili. Thai curry is not for the faint of heart, therefore, as these red and green chilies pack some heat that can make the most spicy of eaters sweat buckets.


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