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Archives for May 2013

zovsgarden

Chef Zov Karamardian

by Julia Loschiavo May 30th, 2013| Chef Interviews
Chef Zov Karamardian is the owner of 5 restaurants in Orange County that bear her name and a best-selling cookbook author two times over (Simply Zov and Zov: Recipes and Memories From the Heart).

Zov’s Bistro and Bakery serves some of Southern California’s finest Mediterranean and Middle Eastern cuisine set
seasoned meat

Salt: Before, After, or During?

by Elizabeth Skipper May 29th, 2013| Ask the Chef
I see on the Food Network that many salt their meats before searing or cooking it. What is best, before or after?

Ah, this debate rages on. Those who have seriously considered it often disagree. Who's right?

If you're talking about meat to be pan-broiled or pan-fried, I was taught to
potato salad

Summer Potato Salad

by BnB Finder May 28th, 2013| Best BnB Bites, Recipes
Potato salad is definitely a summer dish in most people's minds, but that doesn't mean it has to be served chilled.  Years ago, I discovered that, whatever kind of dressing you use on your potatoes, the flavor comes through much better if you add it to them while they're
watermelon_salad

Watermelon & Celery Salad

by Michele Pesula Kuegler May 27th, 2013| Recipes, Salads
Last week I wrote about the 7-course meal we made for our 17 year old's birthday celebration, sharing the recipe for caramelized orange peel.  As you may have guessed, creating a meal with this many courses provided more than one new recipe.  So, while there were tried and
main_dining_room

Chef Sezai Celikbas

by Michele Pesula Kuegler May 23rd, 2013| Chef Interviews
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
wall o skillets

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
watermelon punch

Watermelon Punch

by BnB Finder May 21st, 2013| Best BnB 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
caramelized_orange_peel

Caramelized Orange Peel

by Michele Pesula Kuegler May 20th, 2013| Garnishes, Recipes
Yesterday we celebrated our oldest child's birthday, albeit several weeks late.  With teens playing sports, involved in clubs, and working jobs, celebrating on the actual day of the birthday is hard.  So, on the actual day we had a little cake and presents but saved the special, birthday-boy-chosen dinner
Hot Food Bar 2

Cafe de Boston: A Marketplace Eatery

by Julia Loschiavo May 16th, 2013| Chef Interviews
Located in Boston's Financial District, Cafe de Boston provides customers with a customizable and delicious breakfast and lunch experience. The unique marketplace concept provides customers with complete control over their meal, giving them the option of self-serve or made-to-order stations. From the salad bar packed with fresh, high-quality produce
fern2

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
ParmesanFrenchToast_MaineStay

Savory Parmesan French Toast

by BnB Finder May 14th, 2013| Best BnB Bites, Recipes


Yes, French toast is wonderful as a sweet breakfast dish -- but it  doesn't have to be sweet, and for that matter, it doesn't have to be just for breakfast. Today's recipe adds parmesan cheese, garlic and pepper flavors to the classic bread and eggs, then tops the toast
french toast

Fabulous French Toast

by Michele Pesula Kuegler May 13th, 2013| Breakfast Dishes, Recipes
Yesterday I was treated to breakfast in bed by my kids.  This is a long-standing tradition, as they started making breakfast for me as soon as they were old enough work at the counter.  Although they now are high school students that love sleeping late, they still set their
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