http://www.cookingwithandree.com www.cookingwithandree.com en-us Cooking With Andree DW Alliance LLC http://www.dwalliance.com http://www.cookingwithandree.com/news/view_article.html?article_id=225e852af7790ad35f71fc06fdc18323&from=rss Check out and search through menus and recipes using the search function above. We are purely for the enjoyment of entertaining and food! As a former Professional chef and restaurateur I am sharing with you the joys of entertaining. I hope you will join us on this culinary journey! Andrée 2008-12-20T03:17:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=2a8c75d291bf67fb5b33757bc0691e14&from=rss about chicken food 2008-12-18T14:08:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=6cfc38169205daadcdfec3204c7124b7&from=rss You can never have too many chicken recipes. I thought I would leave you with these. They are solid recipes that you can count on with influences from around the world. Chicken stew with tomato, artichokes and olives has roots in Italy. You will open jars and cans (something I don’t like to do), but it is winter in the US and those are really the best options. The dish will remind you of late summer, if you close your eyes you can remember what the warm sun felt like. Chicken with preserved lemons and green olives hails from Morocco. The briny salty flavor melds with the tartness of the lemons. Preserved lemons are a treat that are easy to make and are a flavorful addition to many dishes. Next we move to Normandy, France for chicken with apples and cream. This very easy dish is luxurious at the same time. I hope you will have a little Calvados to put in the sauce. Roast chicken with mustard, herbs and breadcrumbs comes from my mother’s kitchen in Newton! She has made it for us thousands of times, and still we ask her to make it again. The crunchiness of the breadcrumbs with the tangy softness of the mustard underneath is a great combination. Last but not least is a classic French chicken pot au feu. The whole dish is really around the chicken stock so this is one case where you really must make your own. Organic potatoes, carrots, leeks and turnips are poached in the broth in large wedges and then served in it. This is wholesome cooking at its most refined and yet simple. Andrée Robert 2008-12-14T14:55:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=7695f9f8827a4b00393d39b74b40d8cc&from=rss Andrée Robert 2008-12-14T14:52:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=a8fb5a419c4e34a19d54a901ae9eedca&from=rss Andrée Robert 2008-12-14T14:51:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=6f53fa5238268f1921b0cba179d16fde&from=rss Andrée Robert 2008-12-14T14:50:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=c6f673146a2ec3f6dbbfe761b48b9462&from=rss Andrée Robert 2008-12-14T14:47:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=5a24e3ce60f45771eff445472bd1d73c&from=rss Andrée Robert 2008-12-14T14:46:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=c433e3cd846a9f869f16db54651bfe2b&from=rss Andrée Robert 2008-12-14T14:45:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=9d656a6717ca3488cd004a3eeac46b0c&from=rss Andrée Robert 2008-12-14T14:44:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=d3902dc47acb5a42c7e97875910ab077&from=rss We all have our traditions for the holidays, but it is good to try new things sometimes as well. Here is a fairly traditional menu with a few delicious twists thrown in. This is not your grandmother’s oyster stew. It is light and flavorful and not difficult to make (get someone else to shuck the oysters and you are all set!). For the main course we have roast ham with a bourbon glaze. Using a partially cooked, bone in ham makes all the difference. The bourbon glaze adds a delicious and festive overtone. To accompany the ham we have potatoes Boulangère. This is a traditional French recipe that uses chicken stock instead of cream to cook with the potatoes. The dusting of cheese on top gives it a nice crust. Brussels sprouts with chestnuts and bacon is my new favorite dish. It has all the elements of Christmas put together in a new way. Mustard glazed carrots are another twist on traditional elements. Apple Charlotte is another traditional French recipe. Make the applesauce yourself and add any holiday cheer to it that your heart desires. Surrounded in a crust of fresh brioche and served in a pool of crème Anglaise. This is an elegant but simple end to a very special dinner. Andrée Robert 2008-12-02T05:45:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=56d97244d532009db03ed8e25c42773c&from=rss Andrée Robert 2008-12-02T05:38:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=5845e73a0435b788e5d216aeed6661c1&from=rss Andrée Robert 2008-12-02T05:37:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=d03db37d36088f6186ebcff77b0caa85&from=rss Andrée Robert 2008-12-02T05:36:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=ef3b3268156103456ce1a4294af0c65e&from=rss Andrée Robert 2008-12-02T05:30:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=8ef6396041529525fd4d9dd37d62cff1&from=rss Andrée Robert 2008-12-02T05:29:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=bf1ec930db8895e8214be540905dade1&from=rss Andrée Robert 2008-12-02T05:26:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=3f49a97a9b1c6c41f818dcc1d5594e27&from=rss Andrée Robert 2008-12-02T05:25:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=13c44bc2df62a29bb328daedbf64d571&from=rss Andrée Robert 2008-12-02T05:23:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=1063151f7a5995b63eabb3595a12e013&from=rss After indulging in the huge feast that is Thanksgiving dinner I crave lighter foods and comfort foods. Here are some ideas of what to do with your turkey leftovers. I have developed a method for stir fry that uses only one pan and is pretty easy. I serve it with brown rice, or sometimes with no starch at all. Adding turkey to the stir fry adds a little protein and flavor. Another Asian influenced recipe is turkey slaw salad with lime ginger dressing. This zesty salad explodes with flavor. It also has lots of interesting ingredients, all of which you can find in your local grocery store. I always crave soup as I adjust to the cold of winter. Turkey soup with wild rice is the perfect antidote to keep you warm. Making your own turkey stock makes a big difference, but if you don’t have time you can use store bought organic chicken stock. I have included a recipe for turkey stock just in case. For comfort food, turkey quesadillas are not exactly light but they are delicious and so easy to make. I put lots of delicious vegetables in and just enough cheese to hold it all together. The addition of leftover turkey meat adds an earthy flavor and makes them substantial enough to make a meal with a salad. I couldn’t resist including one more soup recipe. Tomato lentil soup with turkey is one of my favorites. It is a very substantial soup without being rich or heavy. Andrée Robert 2008-11-24T08:50:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=d7852caa88c95e52aadc6e815670f206&from=rss Andrée Robert 2008-11-24T08:45:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=541a3d14dc512dd07809c2ebdd008d23&from=rss Andrée Robert 2008-11-24T08:44:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=02e03e804b4064484fa423b8eb539235&from=rss Andrée Robert 2008-11-24T08:42:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=38d2e10520a1b82277d0753abffb7f66&from=rss Andrée Robert 2008-11-24T08:41:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=7ba79cb56f4544baa71d052e0494430c&from=rss Andrée Robert 2008-11-24T08:40:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=149479d6d408071c55c8cf0c605d4ee4&from=rss Andrée Robert 2008-11-24T08:39:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=82e153ff9755ab240a0f620d60cb9da7&from=rss Andrée Robert 2008-11-24T08:38:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=6471d0b5fb7642c982b8b4ade4fa7fc8&from=rss My father’s family is from Normandy in France, more precisely from Calvados in the southwestern region. When I was a child we spent almost every summer in France. We would go visit the Mont St. Michel and we often rented a house in Brittany on the coast. We would go visit my aunts and uncles on their farms. Dinner was routinely served to 15 to 20 people around a big table. All of my aunts had “potager” gardens behind the house where they would harvest the vegetables for the meal. I will never forget my amazement at seeing potatoes pop out of the ground when my tante Madeleine twisted her shovel in that fertile earth. Crêpes were a very special treat that we did not have often. My favorite way to have them is right out of the pan with a little sugar. In this newsletter I use two basic crepe recipes – one with buckwheat and the other with all purpose flour. The buckwheat crêpes have an earthy satisfying taste. One of my aunts used to make them for me and wrap the hot crêpes around sausage from the local butcher or around fried eggs. They were delicious! Here is a recipe for leek and gruyere buckwheat crêpes. The white flour crêpes are more delicate and ethereal. At Maison Robert we made thousands of chicken crêpes and seafood crêpes. They are perfect for a standing cocktail party at the dinner hour because they are filling and yet they are easy to eat. They are also a treat at a seated dinner with rice on the side. Spinach and cheese crêpes are another traditional version that is very satisfying. As a tribute to my Norman roots I give you Crêpes with apples flambéed in brandy. Once the crêpes are made, this is a very easy dessert that is absolutely wonderful! Andrée Robert 2008-11-07T09:46:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=811eee8d2840f0f24263ad59e4c9590c&from=rss Andrée Robert 2008-11-07T09:44:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=caea1f8e82e091b4805f875eb82b5c60&from=rss Andrée Robert 2008-11-07T09:42:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=8242ee2e09eda9c8ff7ae0472f8de4b0&from=rss Andrée Robert 2008-11-07T09:41:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=5345121f998ca5d05217a9bffdfdd22c&from=rss Andrée Robert 2008-11-07T09:40:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=3602fb3b5f6ca78b276ceb4eddfc1b03&from=rss Andrée Robert 2008-11-07T09:37:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=616d60e1b16eb4e09db777ae43d27c06&from=rss Andrée Robert 2008-11-07T09:34:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=ebe026ed45bc0d837188de5c53249095&from=rss Andrée Robert 2008-11-07T09:33:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=7f02738b69e0ad6afbaeee21e306a800&from=rss Andrée Robert 2008-11-07T09:31:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=a6ebce2eb6b021f506c4356325bd9f75&from=rss Andrée Robert 2008-11-07T09:30:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=2cb67e60bb8678105f508a235d9dddc9&from=rss Andrée Robert 2008-11-07T09:29:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=afaeb57b7d78372c067159635bd9398c&from=rss Andrée Robert 2008-10-24T07:33:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=94b742df9945d82b39eb37cf09a44f60&from=rss Andrée Robert 2008-10-24T07:32:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=5cc01998f9fd0e236f8bb4595d88647d&from=rss Andrée Robert 2008-10-24T07:30:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=edaf5dded6aa9f58cebe3904ab8a0217&from=rss Andrée Robert 2008-10-24T07:28:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=43ce603e9f50f676c3a8164ffaa77d65&from=rss Andrée Robert 2008-10-24T07:27:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=b09774268a9251a4e4856226baa49e83&from=rss Andrée Robert 2008-10-24T07:25:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=e8eaa5322a03f5337283357a4a291973&from=rss Andrée Robert 2008-10-24T07:23:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=59bddf077d03a64b12a5989b3755dc1e&from=rss Andrée Robert 2008-10-13T07:53:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=0cc2cc1b4222d7178f1684ce9f1d805a&from=rss Andrée Robert 2008-10-13T07:50:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=82de564535ad00f66e086e022881e1d1&from=rss Andrée Robert 2008-10-13T07:40:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=7b4ccd7692ad4680be8928487daec4bc&from=rss Andrée Robert 2008-10-13T07:36:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=c63cd5339b258b5898143f4ed9da9044&from=rss Andrée Robert 2008-10-13T07:35:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=67a9793217668f273aeb946c82949328&from=rss Andrée Robert 2008-10-13T07:34:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=6081f9bbd85a1d917e3d925fa9c0de4c&from=rss Andrée Robert 2008-10-13T07:33:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=46c8efd2f003c71d238953dfe66e001a&from=rss Andrée Robert 2008-10-13T07:30:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=b8d7d43cc5c1ffc53c2ebee351dcdc8f&from=rss Andrée Robert 2008-10-13T07:29:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=87c68c9233f567e021c3fa4c69733e71&from=rss Andrée Robert 2008-09-30T07:22:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=224d8443b6723c117c3a9c58a0bbb34e&from=rss Andrée Robert 2008-09-30T07:18:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=c48636da02b0f051271d4c8c23704e29&from=rss Andrée Robert 2008-09-30T07:16:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=5f4bfbeb7d368fa88c240f5e95bc8c38&from=rss Andrée Robert 2008-09-30T07:13:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=5597ab15942221bcd9813dcd7132d78b&from=rss Andrée Robert 2008-09-30T07:12:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=1adc5fcf428f4978c39662c454def2c3&from=rss Andrée Robert 2008-09-30T07:10:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=249dca58994f174773781102e9fa8115&from=rss Andrée Robert 2008-09-30T07:08:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=6bd9e6fd0cd05ec786abac70ebea0720&from=rss Andrée Robert 2008-09-30T07:07:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=e29b555bde2e77a5dcc67338e4e44f8a&from=rss A recent trip to Charleston inspired this southern menu. Some of the recipes are updates of classics and some are new ideas inspired by the aesthetic of southern cooking. It is a grazing menu with a lot of little and not so little bites of deliciously flavorful and spicy food. You can make it as spicy or mild as you like since you are in charge! We start with baked spicy ribs. There is such a mystique about cooking ribs. This is a plain and simple recipe that does not hold back on flavor. Tomato coconut fish soup is a more modern recipe with classic southern ingredients. The combination of tomato and coconut really works and will pair very well with whatever fish is freshest in your region. Crab cakes are too often bready and bland. This recipe celebrates the zesty taste of fresh crab meat. Making Shrimp in spicy tomato sauce is a bit of work, but well worth it. The rich flavor of the shrimp stock in your stock cannot be recreated with anything store bought. The secret of why southern grits taste so creamy is that they put milk and cream in them! This version of creamy grits has only milk and butter, but you will revel in how good they are. Of course, the classic dessert is bananas flambée. Too often these are served with too much butter in the sauce, so that you can hear your arteries hardening as you eat. Orange juice livens up the taste in this recipe and also lightens up the sauce. Andrée Robert 2008-09-16T14:28:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=6a5d2f5810809e13e28b43dc7d0b56cd&from=rss Andrée Robert 2008-09-16T14:27:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=84984a6b01398e1e6592bebe1a420312&from=rss Andrée Robert 2008-09-16T14:26:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=7a56a7c3ddfbade00b6cdb6e487a48ad&from=rss Andrée Robert 2008-09-16T14:25:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=e2b8e67f882e108b739ce33498f0259d&from=rss Andrée Robert 2008-09-16T14:23:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=b9cc137fde78a9b91d931e8d65b53566&from=rss Andrée Robert 2008-09-16T14:22:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=8441e182fa38c560d4817a129d261a36&from=rss Andrée Robert 2008-09-16T14:21:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=3ba8cdf1f08d34307518708e7122b1e7&from=rss Andrée Robert 2008-09-16T14:20:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=a8a934e53e47c7d730a660f76df1aca9&from=rss A recent trip to Santa Fe inspired these southwestern style recipes. They can be served either as a tapas style grazing menu, or as a seated dinner. These should serve 8 to 12 people depending on their eating habits. Arepas are traditional cornmeal and cheese fried cakes. I have added tomatillo salsa to spice them up. Chile Rellenos can be spicy or not depending on the chiles that you use. In either case the melted cheese in the center is delicious. Dried chiles add depth of flavor and a kick to the tomato chile sauce. Roasted corn soup with avocado cilantro puree is an antidote to the spice. This is as good as any chowder without the cream. Pulled pork is easy to make and so good! I serve it with a corn and chile bread to sop up the sauce. Spicy chocolate cake has the perfect balance of cinnamon, chocolate and spice. No one ingredient overpowers the others. Make Margaritas from scratch to go along with your dinner and you have a fiesta! Andrée Robert 2008-09-02T06:57:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=eb0465cde28aa8328927cffac1b9865f&from=rss Andrée Robert 2008-09-02T06:55:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=dfa29c232ca236be193fc1e822705d53&from=rss Andrée Robert 2008-09-02T06:40:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=0c96bcc1385b7d2c69fc23dfee8cf74f&from=rss Andrée Robert 2008-09-02T06:36:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=31783046cd2ba5b570eb8fe3c547b605&from=rss Andrée Robert 2008-09-02T06:33:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=320d79e2d79f3f3a0e76205b71c7430f&from=rss Andrée Robert 2008-09-02T06:31:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=a2a7e38c5be6d68bbf480113d5895d0a&from=rss Andrée Robert 2008-09-02T06:30:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=6e6ee96dcf6ce28c97095edd7dc6d5da&from=rss Andrée Robert 2008-09-02T06:28:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=7056c04e034c27b7a207a97045ffe39a&from=rss Andrée Robert 2008-09-02T06:27:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=fd4a4c90ba63fafe772aa3a92154e045&from=rss Andrée Robert 2008-09-02T06:22:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=9b33ca15a9e94f766ddaa6ffdf2fc9c3&from=rss Andrée Robert 2008-09-02T06:20:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=40d67597ce546c985de6400987bffe87&from=rss Andrée Robert 2008-09-02T06:19:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=a2f9ffcb970f8bcd17e809b67e8e2890&from=rss Andrée Robert 2008-08-14T08:25:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=93c53e9c3b6d96db9bf11cd414584827&from=rss Andrée Robert 2008-08-14T08:22:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=1d24032454fbd16780c3a61bcd66d737&from=rss Andrée Robert 2008-08-14T08:20:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=b3de12a451b2084411d85573063c204d&from=rss Andrée Robert 2008-08-14T08:18:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=7b55927266189bb5273917160704f423&from=rss Andrée Robert 2008-08-14T08:15:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=41957455f042364502183d932a15b644&from=rss Andrée Robert 2008-08-14T08:13:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=f20470a392d0296e961878960bfa10e6&from=rss Andrée Robert 2008-08-14T08:12:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=d9323b690db8ee6280cf836af4ade95a&from=rss Andrée Robert 2008-08-14T08:11:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=735a8c2457ff098bc9bd91563d9269ec&from=rss Andrée Robert 2008-08-14T08:09:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=4f1b6ba9865210adf3106b039e47e831&from=rss This is such a great time of year for vegetables right out of the garden. There is so much choice that it is hard to know what to cook! Here are a few recipes using some of nature’s bounty. They are all good for a crowd, so bring one of them along to a labor day potluck. Fresh corn is a must for this spicy corn salad. A little vinegar gives sautéed shell beans and greens just the kick it needs. Likewise with the horseradish in the beet salad with creamy dill dressing. Be sure to use tender young zucchini and summer squash for the sautéed vegetable medley with feta and basil. Save the baseball bat sized ones for something else (or better yet, give them to your neighbor). Last, but not least is a new way to cook eggplant in this charred eggplant and tomato salad. Put the eggplant right on your burner and enjoy the smoky flavor that you will never get cooking it in the oven. I hope you enjoy all of these recipes. Please be sure to go to your local farm stand, or your own garden, to boost the flavor in these dishes by using freshly picked vegetables. Andrée Robert 2008-08-04T07:19:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=a2832ccdd7fb8e3d4665f0832b911379&from=rss Andrée Robert 2008-08-04T07:15:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=41e4cb693e5886c23bed3533f805b94b&from=rss Andrée Robert 2008-08-04T07:13:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=72c38d13ee97d5fe66c00247de23696a&from=rss Andrée Robert 2008-08-04T07:09:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=d6d6c6e05c6cbc1c4ea3c9420b16cf5b&from=rss Andrée Robert 2008-08-04T07:06:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=fe855f824b96e2edd90b269d398d3547&from=rss Andrée Robert 2008-08-04T07:05:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=0edec08e002df75885bcfd008a2a4b63&from=rss Andrée Robert 2008-08-04T07:02:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=035f4a1d6dcc7b297ee98a68e7a4de70&from=rss Andrée Robert 2008-07-18T15:52:00-08:00 http://www.cookingwithandree.com/news/view_article.html?article_id=13a805bf6b21d110042533527c200cfa&from=rss Andrée Robert 2008-07-18T15:51:00-08:00