Crumbs | Food + Drink Features | Seven Days | Vermont's Independent Voice

Published December 6, 2006 at 7:53 p.m.


Kate Taylor Hays, chef-owner of Dish Catering and formerly of Global Bites, has an article in the December issue of Fine Cooking. Entitled "Hors d'Oeuvres at the Ready," the piece explains how to prep appetizers that can either be cooked immediately or frozen for future use. Recipes include Pork Shiu Mai with Dipping Sauce, and Bacon, Leek & Cheddar Mini Quiches.