Edmonds Beacon - Your Hometown News Source

Articles written by Gordon Desormeaux

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Remembering Mom, and her cooking | Chef Dez

Mother's Day is approaching, and it is not only a day to show respect to your mom, grandmother, and/or wife, but also to remember and reminisce. A couple of months ago my mom... — Updated 5/11/2023


Appetizers for the holiday season | Chef Dez

Whether it’s a formal champagne event, or just a get-together with loved ones, tasty appetizers are a must for any successful holiday season party. In today’s marketplace,... — Updated 12/22/2022


Fresh pasta from scratch | Chef Dez

Many children, and even a percentage of adults, have never had fresh pasta. All they know is that pasta comes dry in a box or bag. Not only is the texture of cooked fresh pasta... — Updated 4/28/2022


Are you thawing your meat correctly? | Chef Dez

Most of us all lead very busy lives, or at least we claim to. We also freeze meat for future dinners because we either bought too much, it was on sale and so we stocked up, or we ju... — Updated 3/31/2022


Mardi Gras gumbo never tasted so good | Chef Dez

This year, Tuesday, Feb. 28, is the Fat Tuesday celebration of Mardi Gras. It is the last day of the carnival season in New Orleans and always falls on the day before Ash Wednesday.... — Updated 2/22/2017 Full story


How to cook a juicy Thanksgiving turkey | Chef Dez

Thanksgiving weekend is almost here. The aroma of a turkey roasting in the oven on a cool autumn day revives many warm and comforting childhood memories for me. Although not all of... — Updated 11/23/2016 Full story


Warm up this winter: Add spice to your meals | Chef Dez

As winter is fast approaching, now is the perfect time to add a "kick" to your menu at home. It is very satisfying to curl up with a bowl of comfort food when the weather... — Updated 11/16/2016 Full story


Peanut butter can do more than top your toast | Chef Dez

I still remember when I first tasted a peanut butter and banana sandwich as a child. As I chewed, I wondered how many others knew about this phenomenon. The contrasting flavors of... — Updated 11/2/2016


Don’t be afraid to bring coconuts into your kitchen | Chef Dez

What is hairy, unattractive and available in almost every grocery store's produce isle? No, it's not an unshaven produce manager in need of a makeover. The answer is coconut... — Updated 10/19/2016


Make ‘sun dried’ tomatoes in the oven | Chef Dez

If you like tomatoes, chances are you also love the taste of sun-dried tomatoes. These robust tomatoes can be purchased either packed in oil, vacuum packed, or dehydrated. When... — Updated 10/5/2016


Food adventures: Tackle a new recipe | Chef Dez

I guess it goes without saying that I love to cook. For me, a perfect Sunday afternoon would be in the kitchen, with music playing, and having fun with ingredients. However, I do re... — Updated 9/28/2016


Try these nutritious school snacks | Chef Dez

This week marks the start of yet another school year. If you pack a lunch for your child, that’s about 180 lunches from the first day of school to the last. For many, packing... — Updated 9/7/2016 Full story


Get kids cooking with these easy recipes | Chef Dez

Kids are still out of school for about another month. Their spare time is a great opportunity to get them to help out with the family meals. Here are some great "no cook"... — Updated 8/12/2016 Full story


The best Philly cheesesteak sandwich | Chef Dez

It is rare that I eat out at a restaurant, but when I do, as with everyone I presume, I want to be satisfied with the flavor of my purchase. One dish I have found that has always... — Updated 6/29/2016


Try flank steak for Father's Day | Chef Dez

Flank steak is one of my favorite cuts of beef for the barbecue because it offers big beefy flavor and is extremely tender when cut and prepared properly. Due to the fact that there... — Updated 6/15/2016


3 wicked sauces for your steak | Chef Dez

One of my favorite meats on the barbecue is a good steak. I used to be somewhat of a purest and insist on only salt and pepper gracing this grilled wonder, but I have lightened up... — Updated 5/18/2016


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