GOLDEN BEET CARPACCIO, LOCAL CHEVRE, TOASTED WALNUTS AND BABY GREENS WITH HONEY VINAIGRETTE FROM CHARCOAL Recipes and TechniquesLaura AgelopoulosJune 13, 2014
THE NEW FOOD REVOLUTION: BASIC KITCHEN SAFETY EVERYONE SHOULD KNOW Spoonfuls BlogLaura AgelopoulosJune 11, 2014
THE PERFECT UPSLOPE LAGER POACHED JUMBO SHRIMP WITH GRAPEFRUIT AND THREE DIPPING SAUCES Recipes and TechniquesLaura AgelopoulosMay 30, 2014
THE NEW FOOD REVOLUTION: COME ON HOME AND LET’S COOK TOGETHER Spoonfuls BlogLaura AgelopoulosMay 21, 2014
INDULGE MAGAZINE – IN DEFENSE OF BEEF TENDERLOIN – CHEF MICHAEL LONG Spoonfuls BlogLaura AgelopoulosMay 13, 2014
WHERE WE’VE BEEN EATING…THE SEASONED CHEF TEAM LUNCH AT LINGER Spoonfuls BlogLaura AgelopoulosApril 22, 2014
NOTES FROM THE CHEF’S WIFE – TOP TIP FOR THANKSGIVING: PRE-PREP Recipes and TechniquesLaura AgelopoulosNovember 24, 2013
HOLIDAY GIFTS FROM THE KITCHEN: SPIRITED SUGAR PLUMS Spoonfuls BlogLaura AgelopoulosNovember 20, 2013
COCKTAILS & CANAPES: SOUTHERN STYLE SPARKLING AUTUMN CHIANTI WITH CHEDDAR-PECAN SHORTBREAD Recipes and TechniquesLaura AgelopoulosNovember 14, 2013
NOTES FROM THE CHEF’S TABLE – COOKING WITH FRESH FISH NEED NOT BE INTIMIDATING Spoonfuls BlogLaura AgelopoulosNovember 5, 2013
