Blast from the past
What goes around comes around, and it’s the same with food
What goes around comes around, and it’s the same with food
First published in Chatelaine’s January 2003 issue.
© Rogers Publishing Ltd.
| Mom’s old standbys are popping up in the trendiest of kitchens. Old-fashioned shrimp cocktail still looks exquisite as bite-size canapés and stuffed celery sticks turn gourmet with a spirited, creamy Stilton filling instead of the old, bottled orange cheese.
On the menu:
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