Recent Posts

Glass Bottles, Glass Ceilings

Cynthia Lohr

In 2005, New York City-based tech marketing guru Deborah Brenner took a trip to Napa that would change her life—and the role of women in wine—forever. During her tour of the area’s famous wineries, she discovered how male-dominated the wine industry is. She even learned of several cases where a winery made a conscious decision to omit a female winemaker’s …

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Food Talk

In “The Language of Food,” Stanford University linguistics professor and chair Dan Jurafsky journeys into the linguistic history of all things culinary. Jurafsky explores food terminology with easy-to-digest etymologies, entertaining anecdotes, and even snippets of ancient recipes—as well as some not-so-ancient ones, like Emily Dickinson’s recipe for coconut cake. “The Language of Food” asks questions about the similarities between words like macaroon, macaron, and …

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Chase ‘N Our Face

When Chase Bailey was just 11 years old, he started his own cooking show: Chase ‘N Yur Face. Working with his hands in the kitchen, interviewing chefs, and acting in front of the camera have helped him conquer the challenges of his autism diagnosis. Together with his mom, Mary, he blogs regularly and films a couple episodes each month in …

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Chase Bailey’s Apricot Amazeballs Recipe

Apricot Amazeballs

Apricot Amazeballs from Chef Chase Bailey of Chase ‘N Yur Face serves five Ingredients 15 whole fresh apricots 15 small mozzarella bocconcini 1 jalapeño, diced (optional) 1 c flour 1 Tbsp cornstarch 1-1/2 c soda water 1-2 Tbsp sugar* 1-1/2 qts canola oil *Sugar is only necessary if you’re making the Amazeballs as a dessert. Method Cut apricots in half …

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European Health Secrets

Beyond the Mediterranean

Paleo. Gluten-free. Raw foods. Which of these dietary trends have you or someone you know tested in the recent past? Award-winning culinary nutritionist and Boulder-based author Layne Lieberman, RD, believes the key to a healthy lifestyle is simpler than these passing fads. While living in Switzerland, she discovered the eating habits that allow the Swiss to enjoy the second longest …

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Izakaya’s Spicy Tuna Cracker

Spicy Tuna Cracker from Izakaya Modern Japanese Pub makes four one-inch pieces Ingredients 1 c finely diced, sushi-grade bluefin tuna 1 c mayonnaise 2 Tbsp Sriracha 1 tsp lemon juice 1 nori sheet sushi rice, cooked white and black sesame seeds Method Preheat deep-fryer. In a bowl, combine mayonnaise, Sriracha, and lemon juice to make spicy mayo. Mix tuna with …

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Roberta’s Scallop “Chowder”

Scallop “Chowder” from Roberta’s serves four Ingredients For the scallops: 16-20 U10 sea scallops 1 lemon small bunch fresh thyme, finely chopped salt and pepper to taste vegetable oil for searing 1 Tbsp unsalted butter For the clam and bacon vinaigrette: 16-20 littleneck clams 1/2 lb applewood-smoked bacon, cut into small cubes and rendered 3 Tbsp Sherry vinegar 1 Tbsp …

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A Mexican Spirit in Greek Bottling

By Maya Silver | Editor What’s a tequila company doing with a Greek name like Demetrio? That’s a good question, and the answer begets a not-so-short story. You see, Marion Mariathasan is not your average tequila company head honcho. Founding and managing Demetrio is just one of many of the sombreros Mariathasan wears. Originally from Sri Lanka, his family fled …

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Summer 2014 Openings

MiaMare {18 Tanner Street, Haddonfield, New Jersey; 856.433.8765} From the same family that brought you Gnocchi, the small and beloved Philly neighborhood stop for homemade Italian food, comes MiaMare. Nestled right in the heart of charming Haddonfield, New Jersey, MiaMare carries the same dedication to making fresh, traditional Italian food from scratch everyday. MiaMare, which translates to “my ocean,” lives …

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Chef Roundtable

Executive Chef Aram Mardigian of Wolfgang Puck American Grille at the Borgata Hotel Casino & Spa I would move somewhere on the California coast and grow vegetables like artichokes, English peas, garlic, and tomatoes. I’d also focus on fruits like nectarines and apricots. I spent many years watching farmers first-hand and it changed my way of thinking and cooking. Seeing …

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