While it may be fairly common that a chef runs more than one restaurant, the restaurants typically aren't an ocean apart. Having restaurants in Turkey and Manhattan is just one of the ways that Chef Celikbas stands out in the crowd of culinary masters. Chef Celibkbas created the menu for Kosebasi, based in Turkey, and helped launch it for its opening in 1995. While running this restaurant, he and a team of others decided that it would be fun to open a similar restaurant in Manhattan in 2006. This led to the birth of
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Chef Sezai Celikbas
by TT May 23rd, 2013 | Chef InterviewsWhile it may be fairly common that a chef runs more than one restaurant, the restaurants typically aren't an ocean apart. Having restaurants in Turkey and Manhattan is just one of the ways that Chef Celikbas stands out in the crowd of culinary masters. Chef Celibkbas created the menu for Kosebasi, based in Turkey, and helped launch it for its opening in 1995. While running this restaurant, he and a team of others decided that it would be fun to open a similar restaurant in Manhattan in 2006. This led to the birth of
Fiddleheads: Unique Taste of Spring
by Elizabeth Skipper May 15th, 2013 | Ask the Chef
Fiddleheads will be arriving soon. However, I have never cooked with them. I'm not sure what to do with them or what they'll taste like. Do you have any suggestions?This wild early spring vegetable will both arrive and depart soon; the season for fiddleheads is very brief. So if you see some, snap them up! Especially if you don't know if you like them, try them right away. Then you can decide whether to forage or purchase more to
Watermelon Punch
by BnB Finder May 21st, 2013 | Best B&B Bites, Recipes
As the weather gets warmer, you may be looking for a summer soft drink that's extra refreshing and just a little different. Well, this week we've got one for you: Watermelon Punch from Big Mill B&B in Williamston, North Carolina. There's a whole watermelon in this bowlful of punch -- with orange juice concentrate and lemon-lime soda
Equipping a Kitchen on the Cheap
by Elizabeth Skipper May 22nd, 2013 | Techniques, Tools, and Tips
Is it possible to have too many toys in the kitchen? Even I think so, although it's tempting to accumulate more when it can be done so inexpensively. I've been adding to my kitchen collection for years now, and still find things I'd like to have. All I need is more room.But let's say you're starting from scratch. If you look at cookware catalogs, or browse those departments at large stores or retailers, it seems a large outlay of cash is needed to outfit your kitchen. Sometimes I think I'd like to start all over again just to see
Caramelized Orange Peel
by TT May 20th, 2013 | Garnishes, RecipesCafe de Boston: A Marketplace Eatery
by Julia Loschiavo May 16th, 2013 | Chef InterviewsFabulous French Toast
by TT May 13th, 2013 | Breakfast Dishes, Recipes