Linda Gassenheimer
Host, Food News and Views at WDNA-FM (Miami, FL)
Best Selling Author 📚 TV + Radio Personality 📻 Listen to Food News & Views on Wed, 11a EST - https://t.co/pelmT06uR2 or 88.9 FM Miami
Articles
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3 days ago |
thedailynewsonline.com | Linda Gassenheimer
Here’s a one-pan enchilada dinner that’s an easy vegetarian dish and is ready, start-to-finish, in just 15 minutes. No rolling needed!You can even shorten the preparation time by using fresh diced onions and green bell pepper available in the produce section of the market. Broken, toasted corn tortillas add a delightful crunch to the dish. k9bmwt{!u&{ wx}%$k^9bmkF=mk=:muC@K6? 49@AA65 @?:@? 2?5 8C66? 36== A6AA6C 42? 36 FD65 :?DE625 @7 7C6D9 @?6D]k^=:mk=:m` E62DA@@? >:?465 82C=:4 42?
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3 days ago |
hastingstribune.com | Linda Gassenheimer
I was craving something simple yet flavorful, and an Italian-style ragu immediately came to mind. In Italy, "ragu" refers to a rich, ground meat-based sauce traditionally served over pasta. For a quick and easy twist, I decided to prepare this ragu using a whole pork chop, making the process even more convenient without sacrificing taste. To enhance the depth of the sauce, I stirred in a bit of tomato paste.
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3 days ago |
miamiherald.com | Linda Gassenheimer
I was craving something simple yet flavorful, and an Italian-style ragu immediately came to mind. In Italy, “ragu” refers to a rich, ground meat-based sauce traditionally served over pasta. For a quick and easy twist, I decided to prepare this ragu using a whole pork chop, making the process even more convenient without sacrificing taste. To enhance the depth of the sauce, I stirred in a bit of tomato paste.
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3 days ago |
thelcn.com | Linda Gassenheimer
Here’s a one-pan enchilada dinner that’s an easy vegetarian dish and is ready, start-to-finish, in just 15 minutes. No rolling needed!You can even shorten the preparation time by using fresh diced onions and green bell pepper available in the produce section of the market. Broken, toasted corn tortillas add a delightful crunch to the dish. k9bmwt{!u&{ wx}%$k^9bmkF=mk=:muC@K6? 49@AA65 @?:@? 2?5 8C66? 36== A6AA6C 42? 36 FD65 :?DE625 @7 7C6D9 @?6D]k^=:mk=:m` E62DA@@? >:?465 82C=:4 42?
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4 days ago |
salemnews.com | Linda Gassenheimer
Here’s a simple dinner that provides a warm charm, with tender medallions of pork covered by a silky, lemon-wine sauce. Each piece is lightly browned, offering a golden crust that contrasts beautifully with the vibrant green of steamed spinach. The tangy zest of lemon mingles with the briny notes of the capers. The spinach is combined with cannellini beans that add a creamy texture and lies beneath the pork, soft and velvety, absorbing the savory juices on the plate.
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Thinking of hiring a caterer—or launching your own biz? 🍽️ Linda Gassenheimer talks with top caterer Bill Hansen on Food News and Views! Plus, Jacqueline Coleman shares wine finds from Vinitaly. 🎧 Listen now! #FoodNewsAndViews #CateringTips https://t.co/6gierPcI79
Beyond tacos: Chef Julian Medina is redefining Mexican cuisine with bold dishes like truffle quesadillas & lobster tacos. 🎙️ Wednesday April 9 on #FoodNewsAndViews. Plus, @HistoryandWine gets holiday wine tips from Erik Segelbaum of the Smithsonian! #ChefJulianMedina #MexicanFood https://t.co/XSShrFe2Fy
Whole grains: Good for us, great for the planet! 🌍 But how do we use them? 📢 On April 2, Linda chats with expert Maria Speck about ancient grains in modern meals. Plus, @HistoryandWine talks wine with David Bar-Ilana! 🎧 Tune in to https://t.co/31LKj9fiHz #WholeGrains https://t.co/3skrLy3ZSM