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RECIPES

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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Remembering Charlie Trotter (1959 – 2013)

By Maya Silver | Editor Many aspiring chefs pay their dues (literally) by attending culinary school to lay down a proper educational foundation. What did Charlie Trotter do to prepare for a culinary career? The self-taught chef took a year off from college to read as many books as possible, many of which were cookbooks. This led to the launch …

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Christopher Kimball Illustrated

By Maya Silver | Editor There has long raged a debate as to whether cooking is, at its heart, a science or an art. For Christopher Kimball, founding father of the Cook’s Illustrated kingdom, the answer is clear as clarified butter. Kimball has devoted himself to using scientific analysis to perfect recipes, techniques, and even product selection. Kimball’s vision is …

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Four Score and Seven Meals Ago …

By Maya Silver | Editor   “My childhood’s home I see again, And sadden with the view … The very spot where grew the bread That formed my bones, I see. How strange, old field, on thee to tread, And feel I’m part of thee!” —Abraham Lincoln, 1846 It all began in a one-room cabin in Indiana that served as a …

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Food Recipes: Spring 2014

Seared Tuna from L’Oceano serves one Ingredients 8 oz sushi-grade tuna 2-3 oz grape tomatoes 5 oz cannelloni beans 1-1/2 oz mixed olives 1/4 yellow onion, roughly chopped, divided salt, white pepper, and basil to taste aged extra virgin olive oil Method For the white bean purée: Add salt, pepper, half the onion, and beans in a food processor. Process for …

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