Bryant Bagel Bread Pudding Recipe

Recipe from Teresa of San Diego-I created this recipe after my loving hubby brought home enough bagels to feed all of San Diego. I certainly couldn’t let them make their way to the trashcan, so….Bryant Bagel Bread Puddingevolved! Super-dooper easy to make, and super-dooper tasty to eat — ENJOY! –READ MORE

5 Tips to Food Safety

1. Remember the CCSC’s of Food Safety. According to the Food Safety and Inspection Service (FSIS) the four basic things to play it safe in the kitchen are: CLEAN (wash hands, utensils, and cutting boards before and after contact with raw meat, poultry, seafood, and eggs); SEPARATE (keep raw meat, poultry, and seafood apart); COOK (use a food thermometer — you can’t tell food is cooked safely by how it looks) and CHILL (keep leftovers refrigerated at 40 °F or below) especially when it comes to perishables like meat, dairy and cut fruit + veggies. With proper attention to food handling and adequate washing techniques, you can greatly reduce your risk of food borne illness and exposure to potentially harmful contaminants.
2. Pick your perishables wisely. Before your food reaches you, food has been touched by around 20 different sets of hands, trucked and traveled at least1,500 miles before they get to you. The further they have to go, the more potential points of contamination. Shop for what’s in season and ask your retailer or green grocer about where their food comes from. When picking fruit and vegetables, avoid bruised, cut skin as this can breed bacteria and contamination. With cheese and milk, you’ll want to make sure foods have been properly pasteurized, chilled and purchased by the suggested ‘Enjoy by’ date.
3. Bag the rinse and really wash. You wouldn’t lick the dirt from under your fingernails, so why would you eat fruit and vegetables with potential life-threatening viruses and bacteria trapped under their surfaces? Contaminates from soils and dirt residue, chemical fertilizers and dirt that gets locked under non water-soluble waxes can lead to serious and life-threatening illnesses, such as Salmonella and E. coli. The last few major produce recalls have featured bagged lettuce and spinach, so make sure to re-wash pre-washed cut fruit and veggies. Take the extra two minutes to really wash – not just casually rinse –especially produce with lots of nooks and crannies. Studies show many food pathogens will not be easily removed with water alone.
4. Don’t let your fowl go fowl. Which came first, the chicken or the egg? If you’re talking about Salmonella, both can be breeding grounds for bacteria. Handling these foods with the utmost care and cooking them properly will help reduce your risk of contamination. Clean the outside of the egg before you crack it, as surface Salmonella can transfer to the inside, and your uncooked chicken to remove the ‘fecal soup,’ that liquid your bird is swimming in (that accounts for up to 15% of your chicken’s weight, by the way.) Wash your hands regularly when handling both raw chicken and eggs and avoid contact with your mouth. Interior temperature of your cooked chicken should be 165F degrees, 160F for dishes containing eggs.
5. Select your seafood safely. Sushi is as ubiquitous as burgers nowadays, but taking extra care when it comes to raw food in general, especially seafood, is critical.  Fish shouldn’t smell fishy or taste aged.  If you’re at a restaurant, don’t hesitate to ask where they get their ‘fresh’ catches and when they came in. Also, ask if it’s been prepared anywhere near other raw foods. Opt for wild caught seafood vs. farm raised.   A big surge of the available seafood is being raised in closed quarters that can spread disease and bacteria more rampantly than line caught counterparts.  When grocery shopping, choose seafood that is properly refrigerated or iced and take special care to avoid cooked seafood that’s been displayed in the same case as raw fish or handled by gloves that have touched raw fish (this is Dad’s biggest pet peeve – he took his local store all the way up to the federal food chain on a similar mishap).
Bottom feeders” such as shrimp and other shellfish such as mussels and clams should be cleaned and scrubbed well before cooking.
Think before you bite and eat cleaner at every meal.
For more information on eating cleaner, visit

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Is ethnic beauty the new ‘it’ factor?

(CNN) — Women who desire a more “exotic” appearance are looking to the fashion world’s growing multi-culturalism for inspiration.

There was a time when the Caucasian girl-next-door looks of Christie Brinkley, Cindy Crawford and more recently Kate Moss dominated the fashion pages. Then came new fashion icons: Naomi Campbell, Jennifer Lopez, Beyonce – and then Giselle, Kim Kardashian and Shakira.

More voluptuous figures, fuller lips and darker skin, features traditionally associated with women of African, Latin and Asian cultures, are “in.” Over the past decade, an appreciation for ethnic beauty has been on the rise, and these natural features are becoming popular among Caucasian women who desire to look more “exotic.”

Click here to see who made the list of exotic beauties

New York’s West Indian Day Parade

Photo by Multi Cultural Cooking Network

The Flags were abundant and pride overflowing at the West Indian Parade.  Bright color outfits, loud music and thousands of people help to make Brooklyn’s Eastern Parkway the place to be on Labour Day.  Festival goers can expect various Caribbean foods to be sold but this year there was a new twist on Caribbean food.  A pair of vendors sold Jew-maican kosher jerk chicken READ MORE.

Watch Video from 2010 parade

Maryland Wine Trails

A friend of mine shared with me this article about the Maryland Wine Trails.  Having lived in Maryland, I have always wanted to do the trails but I have visited the Boordy Vineyards and the annual wine festival in Columbia.  My favorite wine is the Wassail, a delight spiced red wine which can be served warm during the holidays.  Also Boordy has a great Celtic Christmas event every December.

Enjoy Learning about Maryland Wineries

Maryland has official wine trails covering five microclimates, from more humid inland areas to the cooler and drier area near the Chesapeake Bay. It’s at the same latitude as Bordeaux, and parts of the state have a rocky soil similar to that of the famed wine region, though the Maryland varietals cover a much larger spectrum.

The wineries range from new buildings erected in former tobacco fields to sprawling waterfront estates. On our trip, we visited wineries on the Frederick, Carroll and Piedmont trails, all located a short distance fromWashington or Baltimore.  READ MORE