Posts Tagged ‘recipe’
We Cook! Mill’s Tavern Stracciatella, Fig & House-Cured Pastirma Salad, Balsamic Glaze, Pine Nuts
Stracciatella, Fig & House-Cured Pastirma Salad with Balsamic Glaze and Pine Nuts (Serves 4, family-style) A rustic yet refined salad featuring creamy stracciatella, sweet figs, smoky house-cured pastirma, and crunchy pine nuts finished with a drizzle of balsamic glaze. Perfect for sharing at the center of the table or as an elegant first course. Prep…
Read MoreWe Cook! Mill’s Tavern Poached, Chilled Sea Bean Salad. Dried Tart Cherries, Cherry Tomatoes, Crispy Parmesan
Poached and Chilled Sea Bean Salad with Dried Tart Cherries, Cherry Tomatoes, and Crispy Parmesan (Serves 4): A bright, textural salad highlighting briny sea beans, sweet-tart cherries, juicy tomatoes, and crisp parmesan for a refined starter or side dish. Sea beans can be purchased online and in some grocery stores. Prep Time: 25 minutes Cook…
Read MoreWe Cook! Mill’s Tavern Saffron Butter–Poached Lobster Tail with Jeweled Freekeh Rice
Saffron Butter–Poached Lobster Tail with Jeweled Freekeh Rice (Serves 4): Luxurious saffron-poached lobster tails are paired with a vibrant jeweled freekeh rice studded with dried fruits, toasted pistachios, and warm spices for an elegant main dish! Prep Time: 30 minutes Cook Time: 35 minutes Total Time: 1 hour 5 minutes INGREDIENTS: Lobster Tails 4 lobster…
Read MoreAsk Chef Walter: Cooking Pasta Tutorial – Walter Potenza
by Executive Chef Walter Potenza, contributing writer COOKING PASTA 101 – Some basic pasta cooking refreshments for your ultimate success. Image: Mezzi Rigati Pasta with shell fish and crustaceans broth, above Friends: Today, we’re sharing some straightforward tips for preparing delicious pasta. Whether it’s salting the water properly or picking the proper pasta shape, these…
Read MoreWe Cook! Mill’s Tavern’s Braised Turmeric Celeriac Steaks, Carrot Puree, Peas, Red Sorrel
Braised Turmeric Celeriac with Carrot Purée, Peas in Olive Oil, Chive Oil, and Red Sorrel (Serves 4): Golden braised celeriac “steaks†are paired with smooth carrot purée, sweet peas, bright chive oil, and a pop of fresh sorrel for a colorful, vibrant vegetarian main! Prep Time: 30 minutes Cook Time: 45 minutes Total Time: 1…
Read MoreAsk Chef Walter: Sfogliatella, by the Glorious Nun’s Hands – Walter Potenza
by Executive Chef Walter Potenza, contributing writer Friends: The sfogliatella masterpiece created by Sister Clotilde, continues to captivate palates and charm gluttons after 400 or so years. Many of our readers asked about this traditional sweet from Naples, and here you have it! The Sfogliatella is an iconic pastry that has gained worldwide recognition and…
Read MoreWe Cook! Back-to-School Preparedness with Old-Fashioned Chicken Soup – Anthony Salemme
by Anthony Salemme, contributing chef The chill is in the morning air and there is nothing better to comfort you than chicken soup. Kiddos have been back to school less than 2 weeks and the sneezes and mysterious fevers are comin’ round. Maybe you’re lucky and it hasn’t happened yet – but you need to…
Read MoreAsk Chef Walter: Male vs. Female Eggplant – Walter Potenza
by Executive Chef Walter Potenza, contributing writer Why do people still believe eggplants have genders—and the science that proves them wrong. It is a bizarre kitchen myth that won’t die. Friends: It’s fascinating how certain kitchen myths cling stubbornly to our collective consciousness, passed down through generations like treasured family recipes—even when they’re utterly baseless.…
Read MoreWe Cook! Mill’s Tavern Piliç Topkapı with Chicken Thighs, Demi–Cream–Brandy Sauce
Serves 4 A refined take on a classic Ottoman dish, this version features tender chicken thighs stuffed with fragrant spiced rice, roasted to perfection, and finished with a velvety demi–cream–brandy sauce. It’s both elegant and comforting, making it ideal for a dinner party or special occasion. Prep Time: 30 minutes (plus marinating) Cook Time: 45…
Read MoreAsk Chef Walter: Seco de Cabrito Lambayeque – Chef Walter Potenza
by Executive Chef Walter Potenza, contributing writer Photo: Vatican News, provided by Chef Potenza POPE LEO XIV CULINARY PASSIONS – “In the simplicity of a meal,” he recently said in an audience, “there is the miracle of the encounter between peoples and cultures.” Friends: Between Peruvian flavors and a commitment to solidarity, Pope Leo XIV,…
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