Posts Tagged ‘recipe’
Ask Chef Walter: The resurgence of stale bread – Chef Walter Potenza
Photo: Pane Cotto, via Taste Atlas by Chef Walter Potenza, contributing writer Adopting a circular economy is more critical than ever in an era of widespread waste. This approach focuses on minimizing resource waste and maximizing the value of existing materials. Included some Tuscan recipes to try. Friends: In a world that often rushes to…
Read MoreWe Cook! Mill’s Tavern’s Octopus Carpaccio with Sea Bean Salad, Urfa Pepper and Focaccia
Octopus Carpaccio with Blanched Sea Bean Salad, Urfa Pepper & Focaccia (Serves 2): This elegant seafood dish layers paper-thin slices of tender octopus with a bright, briny sea bean and tomato salad. A sprinkle of smoky Urfa pepper and a side of toasted focaccia brings texture and warmth, making it an ideal appetizer or light…
Read MoreWe Cook! Mill’s Tavern Crab Cake and Garden Salad over Beet Purée – Chef Edward Bolus
Crab Cake & Garden Salad over Beet Purée (Serves 2): This elegant yet easy-to-assemble dish features golden pan-seared crab cakes, a crisp garden salad, and a vibrant beet purée base. The balance of creamy, crunchy, and earthy components makes it a standout for a light lunch or dinner party appetizer. Where to Source: Choose fresh…
Read MoreAsk Chef Walter: Pasta with Tuna Sauces – Chef Walter Potenza
by Executive Chef Walter Potenza, contributing writer Tested recipes for two of summer’s best and most versatile sauces. Friends: Pasta and tuna make a perfect pair—whether you’re using fresh tuna for a gourmet touch or canned tuna for a quick pantry meal. These two recipes showcase the versatility of tuna in pasta dishes, offering something…
Read MoreWe Cook! Shrimp Puttanesca – Anthony Salemme
By Anthony Salemme, contributing chef Serves 4 A quick and easy; a bit spicy and briny sauce with shrimp and pasta is a classic dish from Naples 1 pound shrimp, peeled and de-veined 1 14-ounce can plum tomatoes, crushed with your hands 6 tablespoons olive oil 6 cloves garlic, peeled roughly chopped 6 anchovy fillets…
Read MoreAsk Chef Walter: Your Guide to Caring for Fresh Herbs – Chef Walter Potenza
Whether growing common varieties or experimenting with unique herbs, proper care ensures they stay vibrant and ready to enhance your meals. Friends: Lucille K. from Cape Romain, South Carolina, asked about “preserving fresh herbs”, and I hope this will help. As the planting season approaches, many gardeners and home cooks look forward to growing and using…
Read MoreWe Cook! Mill’s Tavern Cajun Fennel Dusted Swordfish. Moroccan Couscous. Raisin & Almond Salad. Roasted Tomatillo Sauce
Cajun Fennel Dusted Swordfish with Moroccan Couscous, Raisin & Almond Salad, and Roasted Tomatillo Sauce (Serves 4): This bold and balanced entrée pairs spice-rubbed swordfish with a bright, herbaceous couscous salad and smoky roasted tomatillo sauce. The contrast of textures and globally-inspired flavors makes it an ideal summer dish for entertaining or a standout dinner…
Read MoreAsk Chef Walter – Zucchini Flowers Lesson – Chef Walter Potenza
The gratinated courgette flowers look great on the table, are easy to prepare, and can be cooked in advance. Friends: Jeremiah W, a subscriber to our newsletter from Altus, Arkansas, inquired about zucchini flowers and how to prepare them. Here we go, Jeremiah. I hope this article is satisfactory. Among the most loved and versatile…
Read MoreWe Cook! Mill’s Tavern Wood-Fired Flatbread with Pulled Pork, Queso Fresco & Cilantro-Lime Crème Fraîche
by Edward Bolus, executive chef, Mill’s Tavern Wood-Fired Flatbread with Pulled Pork, Queso Fresco & Cilantro-Lime Crème Fraîche (Makes 4 Flatbreads) This smoky, savory flatbread features tender pulled pork, roasted corn, queso fresco, and creamy cilantro-lime crème fraîche—all layered on a crisp, wood-fired crust. It’s a satisfying, shareable dish ideal for entertaining or serving as…
Read MoreAsk Chef Walter: A Taste of Gratitude, with a Patriotic Twist – by Chef Walter Potenza
Top: Image Attribution via Nina Luong by: Chef Walter Potenza, contributing writer 53 years in America, lessons learned, and the urgent fight against food waste. Friends: My journey began this week, fifty-three years ago, when I arrived in the United States from Italy, wide-eyed and hopeful, carrying little more than dreams and the flavors of…
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