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Good Food for Good Times

Simple Recipes for Sensational Celebrations
by Jamie Gwen with Lana Sills

Good Food For Good Times

Anyone who has thrown a party most likely knows that if you're doing the cooking, you’re probably having the least fun. But chef Jamie Gwen's newest cookbook, Good Food for Good Times, proves that throwing a dinner party can be quite simple and fun, as long as you have the right recipes. 

The book offers up dozens of exciting menus for occasions of all types, from a "Birthday Bash Brunch" to a "An Afternoon Tea Baby Shower" to a "Guys' Night In." Each menu features several party-perfect recipes, including hors d’oeuvres, appetizers, entrées and desserts. The recipes are all wonderfully simple, utilizing ingredients easily found at the grocery and in your pantry. Dishes such as Proscuitto-Wrapped Halibut with White Beans and Bittersweet Chocolate Truffles may sound difficult for the novice cook, but are deceptively easy.

Chef Jamie, a well-known TV and radio personality as well as author of Bountiful Buffets, puts her on-air experience to good use, as all the recipes read well and are very easy to follow. She also offers tips on how to prep ahead of time, as well as how to save the leftovers. Good Food for Good Times is a very well put-together cookbook that any party-thrower will soon have dog-eared on his or her kitchen shelf.

Listen to Sophie Gayot's radio interviews with Chef Jamie

Reviewed by Sophie Gayot


Chicken Wings with Mango Mojito BBQ Sauce

Serves 6 to 8

¼ cup firmly packed brown sugar
Juice of 6 limes
3 tablespoons freshly grated ginger
2 green onions, chopped
¼ cup fresh chopped cilantro or mint
4 medium mangos, peeled and flesh puréed
Salt and freshly ground pepper
¼ cup rum
4 pounds chicken wings, wing tips cut off and discarded

Combine all of the ingredients, except the rum, in a saucepot and bring to a simmer over low heat. Cook for 5 minutes to melt the sugar. Remove from the heat, add the rum and let cool. 

Preheat the oven to 450˚F. Toss the wings with salt and pepper. Line a large casserole dish with aluminum foil and spread the wings in a single layer in the pan. Roast the wings for 20 to 25 minutes, or until cooked through.

Remove the wings from the oven and preheat the broiler to high. Pour half of the prepared sauce into the pan and toss the wings to coat.

Broil the wings for 3 minutes or until golden brown, then turn the wings over and broil 2 minutes more. Brush the wings with additional sauce again before serving and serve remaining sauce alongside for dipping. Be sure to bring the marinade to a full rolling boil for one minute before serving it as a dipping sauce.

(Updated: 11/25/08 SB)

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