You would think making a burger would be simple, yet it is not. Food and flavor scientists like Howard Moskowitz are tasked with perfecting flavor combinations to make them, well, simply irresistible. This leaves us mere humans battling to replicate … Continue reading →

Memorial Day weekend is sort of the unofficial start of summer. Summer means cocktails, delicious ones.  I think this one fits the bill. The Cali Swizzle was developed by Rum Caliche.  This drink is all about the tropics. I say … Continue reading →

Yeah, I’ll admit it. I like chicken nuggets…actually, I kinda love them. I ate them as a kid and dunked them in honey because I found it exotic. And now, as a grown up, no matter how hard I tried, … Continue reading →

You love wings, but you and I both know that the calories in blue cheese can be daunting if you are trying to stay slim. Good news is you can easily reduce the amount of calories in your homemade blue … Continue reading →

You have an obsession with mussels, I know you do because you opened up this piece. I do too. They are healthy, delicious, and for the most part guilt free. These delicious bivalves are super high on protein (great for … Continue reading →

Top Chef All-Stars winner, Richard Blais has been working on his burger concept for a few years. Taking burger recipes from all across the US.    As an owner and chef of the modern hamburger join, FLIP Burger Boutique, he’s … Continue reading →

February 22nd is National Margarita day. I kinda like this holiday because lots of fabulous bars send me their best Margarita recipes. This year, my favorite was from Hakkasan. Their Bird’s Eye Margarita (created for the holiday) is made with … Continue reading →

The Empire State Building may be one of the most romantic places in NYC. People often propose there, or find their true love. Kenneth McClure, the mixologist at The Empire Room (located at the Empire State), has crafted a special cocktail … Continue reading →

Port is the ultimate in sensuality. It is rich, luscious, and flavorful. I’m a fan of Sandeman Founders Reserve Porto. This 200 year old port house knows what they are doing. This particular port is made from the finest “lots” of each vintage … Continue reading →

Not sure why people don’t cook with cashews more often. Cashews have lower fat content than most other nuts AND most of the fat is heart-healthy monounsaturated fat. This means they lower triglyceride levels which can be quite beneficial for people who … Continue reading →

There’s nothing more American than corn. This gorgeous corn chowder is flavored with bacon fat making it sinfully delicious. You’ll make it for years to come. 1/2 lb bacon, diced 1 large onion 1 cup celery, diced 1/2 cup flour … Continue reading →

Insane? Nah! Delicious? YES! 1 medium onion, chopped 2 cups smooth peanut butter 2 ribs of celery, chopped 1 3/4 cups light cream 1/2 cup butter chopped peanuts (for garnish) 3 tbsp all-purpose flour 2 qt chicken stock Cook the … Continue reading →

While I’m preparing this post I know most of you are preparing the Thanksgiving dinner and pretty sure the Turkeys are burning now. I can even smell the pumpkin soup in the air! It’ll be a large celebration after all, … Continue reading →

“Click the image to launch slideshow” The world loves Nutella and so do I. I lived in a predominately Italian neighborhood in New  Jersey as a child, and my next-door neighbor Maria would sneak us white bread and Nutella sandwiches. … Continue reading →

I don’t hate Starbucks coffee that much, it’s just that they’re too expensive for a cup of coffee that we can find in any coffee shops for a less price, or even tastier! But worry no more for today’s Infographic … Continue reading →

Softened butter on freshly baked bread is one of life’s little luxuries. Butter is also a quick fix for a flavorless vegetable, a delicious spread over grilled fish or meats, and adds that perfect finishing to a rich savory sauce. … Continue reading →

Curry is one of Britain’s favourite dishes. To celebrate this love of curry, Tilda has teamed up with MasterChef winner Dhruv Baker, and has created a new Limited Edition ‘British Curry Rice’ recipe to add to its 2-minute range of … Continue reading →

Porto is the beverage of Gods. I remember tasting my first vintage Porto (1977 – which happens to be my birth year – now you can all guess at my age). It was complex, flavorful, delicious. I received a bunch … Continue reading →

Click the image for the even bigger full-size version (and check out the ingredients and more detailed steps below: Embed this image on your site! Via: Restaurant Coupons Love this infographic? Spread the Love!   2 cups dried red lentils … Continue reading →

I was very intimidated by seafood (especially shellfish) for quite a long time. Thankfully, a friend showed me how easy it is to prepare mussels and my fear is long gone. I made these the other day just with whatever … Continue reading →

In an attempt to capitalize on the explosive popularity of the erotic novel Fifty Shades of Grey, an author who writes under the pen name F.L. Fowler, was inspired to write Fifty Shades of Chicken: A Parody in a Cookbook. … Continue reading →

Antonio bought the most beautiful pork chops the other day. I figured the best way to treat them was minimally. They came out divine, so I had to share. If you try them out, let me know how your results … Continue reading →

I had never made a Cornish hen before in my life, but darn it, I love them. Imagine my surprise when on my first day back from Brussels Fresh Direct delivered two lovely heritage Cornish hens to my home (thanks … Continue reading →

Cinco de Mayo is not Mexican Independence Day. It’s actually September 16th and it is called the “Grito de Dolores” or Scream of Dolores, a common woman’s name in Spanish, but also synonymous with pains. It is also the name of … Continue reading →

This recipe comes straight to us from  Theo Lieberman, the head barkeep at the Lantern’s Keep at the Iroquois  Hotel located in the heart of Times Square in NYC. Theo’s creations are inspired by the Temperance Movement Era, and this cocktail definitely … Continue reading →

We recently featured an article on the popularity of President Obama’s homebrewed White House Honey Ale and White House Honey Porter. Fans of the President’s beer began presurring The White House for the recipe and even started an online petition. … Continue reading →

Chef Jennifer-Cole Ruiz made her way into our hearts through our bellies with her amazing deviled eggs and Spanish cuisine. Chef Cole-Ruiz is originally from the South, but lived and cooked in some of the best kitchens in Europe, including … Continue reading →

Chef Ethan Kostbar is known for preparing American cuisine with a worldly touch. At Moderne Barn, he takes what he learned during his childhood in Israel, and during his travels through the Middle East and Europe to create meals that … Continue reading →

Jim Bostacos hails from New York, and has Greek-Italian roots. This combination is the perfect fit for both his restaurants, Molyvos and Abbocato. His culinary desires seem to be genetic, directly inherited from mom and dad. Chef Bostacos graduated with … Continue reading →

I love Sonoma, not only because of its wines, but also because of the amazing food found in the area. Sondra Bernstein’s restaurants, The Girl and The Fig, and The Fig Cafe, are exemplary of what Sonoma has to offer. … Continue reading →

If you were to ask me for a restaurant recommendation in Sonoma, the first restaurant to come out of my mouth would be The Girl and The Fig. I still recall sitting in their outdoor area, next to a fire … Continue reading →

When Millesime first opened in New York City, I was hyped. I could not wait to go. Once I went I was hooked. At Millesime, Chef Alan Ashkinaze prepares the most elegant, yet comfortable French seafood. I highly suggest the … Continue reading →

Mr. Lello Arpaia is the brains and heart behind Fiorini Italian restaurant in New York’s Upper East Side. His executive Chef, Xavier Quispilema, has been with him for over 20 years. This combination has resulted in multiple successful restaurants and … Continue reading →

It takes more than culinary talent to keep demanding New Yorkers sated and happy in the summer months. Leave it to Chef Karen Fohrhaltz to take good care of us. Chef Fohrhaltz is a New York institution. She started in the … Continue reading →

There are very few things that immediately bring summer to mind more than watermelon.  Chef Susie Singh of Highpoint Bistro in New York City’s Chelsea neighborhood tends to agree. When we asked her to share a summer recipe with us, … Continue reading →

Alex Tishman strives to bring healthy, delicious dishes into people’s homes. Chef Tishman graduated from the California Culinary Academy and did his time in some very prestigious restaurants including: One Market, Zuppa, Acquerello, and Yoshi’s. In 2011, he decided to … Continue reading →

Chef Jason Tilmann has had a prolific culinary career. He studied with celebrity chefs such as Iron Chef Morimoto, Ming Si, and David Burke.  In New York, he has graced the kitchens of Union Square Cafe, Daniel, and Le Cirque. He has … Continue reading →

I met Chef Matt Corbett at a cooking demonstration at one of my favorite New York restaurants, Ca Va. He is funny, down to earth, and cooks like nobody’s business. Chef Corbett has an impressive culinary history, including Oceana, Union … Continue reading →

Sushi Samba has managed to outlast its trendy reputation and become a New York City institution. I am sure this has something to do with Corporate Chef Fernando Navas. Chef Navas, an Argentina native, has graced some of the world’s … Continue reading →

Chefs Mark Gaier and Clark Frasier have had a prolific culinary career. In their 20+ years in the field, they have garnered James Beard Awards, authored cookbooks, and pioneered sustainable cooking. I could think of no others more apt to … Continue reading →