The cookbook's working title is “Don Strange of Texas: His Life and Recipes.” Written by Strange's wife, Frances, and cookbook author and chef Terry Thompson-Anderson, the book is being ...

Since 1978, Green, 52, has seen Corky’s through such growth that today it’s among the big boys-if not the biggest-in budget catering in the Chicago area, vying with B&B Catering of Chicago and ...

His patented dessert wall is used for doughnuts, Bundt cakes, bagels and other treats. But he is most known for his hors d'oeuvres, mini versions of your favorite comfort foods. These are just ...

Adjusting the recipe To many would-be cooks, a catering commissary is nowhere near as romantic as a restaurant kitchen. The catering business is tough: Everything on a menu has to be made ahead.

Grill over medium-high heat as early as 4 hours before serving. Sear to make grill marks. As soon as the chicken is firm to the touch, brush or baste with basil balsamic glaze or other finishing ...

A chef and caterer has opened an eponymous to-go cafe south of Dallas: Called The Cedric Frazier Experience, it’s an upscale soul food kitchen located at 103 Waller St., in Red Oak, where it ...