Posts Tagged ‘recipe’
We Cook! Cuban Sandwiches in Honor of Cuban Independence Day – Anthony Salemme
We Cook! Cuban Sandwiches in Honor of Cuban Independence Day – Anthony Salemme
Read MoreWe Cook! Pumpkin + Ricotta Gnocchi – Walter Potenza
by Chef Walter Potenza, contributing writer Friends: “Looking for a way to transform simple ingredients into something magical? Look no further than the classic combination of pumpkin and ricotta. The pumpkin’s natural sweetness and rich, almost buttery texture provide the perfect foil for the light, milky freshness of the ricotta. Together, they form a versatile…
Read MoreAsk Chef Walter: The Hidden Danger Lurking on Your Kitchen Cutting Board – Walter Potenza
by Chef Walter Potenza, contributing writer THE HIDDEN DANGER Next time you cook, take a moment to clean and sanitize your board. Your health and your family will benefit. Readers: And so, it’s a busy weeknight, and you’re making a quick Indonesian stir-fry. You cut raw chicken on your cutting board, rinse it quickly, then…
Read MoreWe Cook! Baked Brie with Roasted Garlic, Glazed Almonds, Spiced Honey & Crostini
This elegant yet simple to prepare appetizer or special snack combines creamy baked Brie with sweet and spicy flavors, perfect for any gathering! So if you’ve had enough dip and chips to last you a season, try ending the winter with a little something special in front of that movie – with a great bottle…
Read MoreWe Cook! Valentine’s, the business behind the feast and E-book from Chef to YOU – Walter Potenza
by Chef Walter Potenza, contributing writer, “Ask Chef Walter” Friends: The business behind the feast Examining Valentine’s Day exclusively as a sentimental occasion overlooks its substantial economic dimensions. Beneath the surface of romantic symbolism lies a highly coordinated global enterprise involving producers, manufacturers, marketers, and retailers, all of whom convert abstract emotions into marketable commodities.…
Read MoreWe Cook! Italian Super Bowl Foods – Chef Walter Potenza
by Executive Chef Walter Potenza (special before SuperBowl!) An Italian soccer purist’s guide to surviving (and secretly enjoying) the Big Game: Family chaos, helmet fashion reviews, and enough homemade Italian bites to keep everyone happy. Friends: Ah, Super Bowl Sunday. It’s the one day each year when I, Walter, an Italian-raised soccer purist, and a…
Read MoreAsk Chef Walter: Eating in Season in February – Upside Down Blood Orange Cake – Walter Potenza
by Chef Walter Potenza, contributing writer A comprehensive guide for this month’s rich bounty, and a wonderful recipe for an Upside Down Blood Orange Cake. Friends: As February arrives and winter continues across the United States, the cold weather is a good reason to enjoy the season’s fresh fruits and vegetables. Even in the middle…
Read MoreWe Cook! Mill’s Tavern Black Angus Filet Mignon with Mushroom Bordelaise, Leeks, Bacon
8oz. Black Angus Filet Mignon with Mushroom Bordelaise, Butter Braised Leeks, and Crispy Bacon Bits (Serves 4): This dish from Mill’s Tavern is the perfect late autumn dinner. Perfectly seared filet mignon complemented by the delicate sweetness of sautéed leeks, a rich mushroom sauce and savory bacon to garnish. It’s a sumptuous, elevated dinner that…
Read MoreAsk Chef Walter: Persimmon and me. A fruit that still taste like home – Walter Potenza
by Chef Walter Potenza, contributing writer Friends: A fruit that tastes like honeyed sunlight, persimmons don’t get much attention in the US. This is likely because people are intimidated, or the fruit does not fit their culinary heritage. In this piece, I want to dispel myths about persimmons and convince you to consider them as…
Read MoreWe Cook! Mill’s Tavern Rosemary-Lemon Statler Chicken, Yukon Golds, Haricot Vert and Dijon Demi
Rosemary-Lemon Statler Chicken Breast with Confit Thigh, Roasted Yukon Golds, Haricot Vert & Dijon Demi (Serves 4): This comforting dish pairs golden-seared Statler chicken breast with tender confit thigh, roasted Yukon Gold potatoes, sweet pearl onions, and crisp green beans—all finished with a zesty Dijon-lemon demi-glace. Rustic, hearty, and full of flavor. Where to Source:…
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