Photo: C. Hubs

Risotto is one of those dishes that bring amazing thoughts to mind. Risotto feels like luxury in a bowl, and each time a restaurant has risotto on the menu, I want to know all about it. Risotto is actually very flexible and works well with a lot of different flavors and combinations. Restaurants incorporate mushrooms, herbs, cheeses and  a lot of other delicacies into risotto and it’s hard not to  love every minute of it. Making risotto at home, may seem scary for some but it’s actually quite easy.  Follow these tips to creating the perfect risotto for dinner this week.  Read More

Photo: Susan H.

Have you ever had a crispy seared piece of fish at your favorite restaurant, tried to replicate it at home and your fish not only didn’t get crispy, it stuck to the skillet, and flaked apart? Yea, same here. Pan searing is a classic cooking technique in restaurants and its a great way to enjoy a crispy crust and a lightly cooked piece of fish. The freshness and flavor of the fish shine through using this cooking technique and we have narrowed down 3 key steps to making the perfect sear at home.  Read More

Photo: H.Saksono

A perfectly roast chicken is such a comforting meal. It stirs up a mixture of emotions from Sunday dinners with family, to the best left-over sandwich for lunch the next day. Roast chicken is a staple in restaurant kitchens for staff meal and  it also goes a long way. Crispy golden brown skin, and ridiculously juicy meat are all the reasons why roast chicken in general is the go-to meal. The convection ovens in a restaurant kitchen make for perfect chicken skin. All of the hot air from the ovens fans, circulating around the chicken make the skin extra crispy. So what happens to your chicken when you roast it at home in your non-convection oven and the skin isn’t crispy and the meat is not perfectly juicy? Here are our tips to making the perfect roast chicken. Read More

Crumbled feta and a perfectly fried egg top off sweet spring asparagus.

With Mother’s Day next weekend, there’s no better time to brush up on your brunch skills. If you’re an ace in the kitchen (or an ace at making reservations ahead of time), think of this list as a reason to take advantage of the seasonal produce that’s cropping up at your local farmer’s market.  Read More

Pasta nights can be had every day of the week.

I grew up eating family style. Whether at a restaurant or at home, forks were stabbed here, spoons scooped there and knives split the last roll. That way everyone got a taste. That way we were constantly engaged in the  dance of a meal. That’s why after working at Tre, an Italian restaurant in the Lower East Side, for 3 years I came to find the family meal (the meal served to the staff before service) was always my favorite part of the day. I looked forward to that big bowl of pasta and was always amazed at how the chef was able to toss that much in one pan. As everyone ate we would tell stories from the night before between perfectly al dente bites of rigatoni carbonara, or spaghetti bolognese. It was the calm before the storm. A time we could get out any of our last minute frustrations, and a time to strengthen the family bonds that made that restaurant ship sail so smoothly every night. Read More

From facial remedies to cooking, tea has become an integral part of adding value to a product. Whether it be for health, fragrance, or flavor, and cocktails are no exception. All across the U.S. restaurants, bars and their mixologists are finding tea as a way of expanding their drink making capabilities. Stella Rossa Pizza Bar in Santa Monica, California is making their version of a Pisco sour with white tea-infused egg foam. And in Chicago, Mercadito is revving up their margaritas with blanco tequila infused with black tea, mezcal, pear purée, fresh lime juice and agave nectar.  And with tea blends like Marcus’ Ambessa tea line, the possibilities are endless. Read More

Get fresh and light for dinner with this great cookbook.

I know some people are not fans of salad. Some believe it’s not a filling meal, others say it’s too healthy, and a few say it’s too expensive.  I don’t fit into any of these categories. I love eating fresh crisp salads whether it be for a light lunch or a satisfying dinner. Jeanne Kelley, food editor and author of  ”Salad for Dinner: Complete Meals for all Seasons”  has compiled a vibrant cookbook, dedicated to everything salad. Starting off, what do you need to enjoy a great salad… none of than fresh greens. With the first section in the book appropriately titled, “A Salad Primer”  you will learn the definition and origins of salad greens, herbs, and foraged greens like chickweed, dandelion greens and wood sorrel, and also what should accompany these lettuces. Read More

Photo via Zen Can Cook

When you think of culture, you generally think of a specific type of culture and also a specific type of food. You never really think of one meal, and the similarities it has throughout three different cultures. In a recent Food and Wine article Marcus reflected back on his love for kitfo, a similar version of beef tartare in Ethiopian cuisine, that is not as finely chopped as it is here in American cuisine.  Seasoned with pungent spices and clarified butter, kitfo is served with a mild cheese called ayibe. Tartare in many different cultures have many similarities to each other. Whether it be fresh fish like salmon or tuna, or meat like beef or lamb, tartare is a favorite across all countries. Read More

Radishes get a bad rap. You might think of them as a bitter root vegetable, but when radishes are at their peak season in spring, they are actually refreshing, sweet, and crisp. They can be enjoyed in a variety of ways, and are a true symbol of the season as they pair so nicely with asparagus, peas, spring onions, and spring greens. They add beautiful color and texture to an ordinary salad or crudites plate, and would be great with healthy cilantro, basil, and mint yogurt dip. And if you really aren’t sold on radishes yet, try roasting them to mellow the bite that they are sometimes associated with – see the recipe below for roasted radishes garnished with their green leaves. Read More

Photos clockwise from top left: Sweet Potato Curry with Chicken and Bacon, Thai Green Curry Shrimp, Golden Thai Curry with Green Beans, Malaysian-Style Chicken and Chickpea Curry

Curry is a great meal idea if your looking to add more flavor to your dinner repertoire. What’s more, the leftovers are even tastier and make for the perfect next day lunch. The great thing about a curry is that you can use almost any meat, vegetable and/or starch your heart desires as they are merely the texture vehicle that the spice-filled gravy can shine on. Here we have for you 11 curry recipes that span from all over the globe. From India, to Thailand, Malaysia, to Marcus’ own roots in Ethiopia. So pick a place on the map, and enjoy the flavors they have to offer tonight! Read More