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Pamela Parseghian

Contributing Food Writer...

Articles by
Pamela Parseghian

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Asian is Smokin'

Asian is viewed as healthful, uses less protein and is based primarily on produce that’s readily available with the recent proliferation of farmers’ markets. Plus, the cuisine is highly “adaptable,” making use of bunches of herbs a

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Sweet on Citrus

Buying local products is great in theory. But it’s not always so practical in reality. The fact is, when it comes to citrus, most people can’t get it from neighboring farms because the fruit grows in just the country’s warmest climate. S

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Baked Goods that Pop

Desserts on a stick may be the cupcakes of 2012. There’s no doubt that people still love their cupcakes, but recently many pastry chefs are popping out edible sweet pops that also delight diners. Cakes on a stick, skewered doughnut holes and pie pop

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Mastering the Grill

Grilling may be the oldest cooking style known to man, but some chefs are flaming interest in charred foods by grilling out-of-the-ordinary foods in some unusual ways. With the trend of cooked-to-order food going strong, grills have become the go-to way t

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