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French Toast

RumChata Cream Liqueur

RumChata Cream Liqueur

RumChata Cream Liqueur is best served "as is," and has a flavor that rivals fresh cinnamon French toast. It's $19.95 in stores or visit rumchata.com.

April 19, 2014 12:00 am
A ham and cheese French toast built by the loaf

A ham and cheese French toast built by the loaf

How do you make a big, bold, savory French toast even bigger, bolder and more savory? Instead of building it a slice at a time, you build it by the loaf.

October 02, 2013 12:00 am
Healthy French toast with a hidden chocolate layer

Healthy French toast with a hidden chocolate layer

Time for a confession. As a child, I never once celebrated Mother's Day. My parents thought the holiday was nothing more than a cheesy excuse to sell greeting cards, and who was I to argue?

May 01, 2013 12:00 am
Host a Deliciously Fresh Brunch

Host a Deliciously Fresh Brunch

Meals just taste better when you make them with fresh ingredients. So when you're hosting a brunch, look for recipes that make the most of fresh, seasonal flavors, and ingredients that come from close to home.

February 21, 2013 12:00 am
RumChata Cream Liqueur

RumChata Cream Liqueur

RumChata Cream Liqueur is best served "as is," and has a flavor that rivals fresh cinnamon French toast. It's $19.95 in stores or visit rumchata.com.

December 19, 2012 6:30 pm
Small plates at the Heritage and Millar scores in James Beard

Small plates at the Heritage and Millar scores in James Beard

Incredible food lineup for Saturday night at the Heritage Center in St. Joe includes chocolate-covered bacon mousse and Reserve Chef Matt Millar is in James Beard semifinals. --Pat Colander, Associate Publisher and Editor, Shore magazine

February 23, 2012 10:30 am
True comfort of corned beef hash and eggs

True comfort of corned beef hash and eggs

A few years have gone by since I was in the right place--six.one.six in Grand Rapids in winter--at the right time to have corned beef hash and eggs. --Pat Colander, Associate Publisher and Editor, Shore magazine

February 16, 2012 10:30 am
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