Food & Drink
Geoffrey Zakarian, celebrity chef and restaurateur, shares insights into his busy life, balancing work with quality time with his wife, Margaret.
Recipes
This lemon loaf has all the “feels” of a lemon loaf from your favorite coffee shop. Save your money and make your own with...
Let me tell you—this skillet almost didn’t make it into the book. I added it in the eleventh hour (literally), because it was just...
I used to live a hard and fast life, pounding late-night Italian meatball subs and deli meat–filled sandwiches. It never even crossed my mind...
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Starters
When it comes to party appetizers, I have a few guiding principles. First, they should be easy to make (especially when there is an...
BROCCOLI & KALE SALAD Makes 6 servings Ingredients: Kosher salt and freshly ground black pepper 8 cups broccoli florets, stems removed (2 bunches) 1...
Ingredients: 3 cups cooked mashed potatoes2 teaspoons chopped fresh parsley2 teaspoons grated Parmesan cheese2 egg yolks, lightly beaten1 teaspoon whole milk1 cup shredded low-moisture...
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Mains
Scallops are a highly versatile seafood that can be prepared in a variety of ways, depending on taste preferences. Pan-seared scallops is a very...
This meal is pure luxury from start to finish. Prime rib is one of the most indulgent foods out there, but when it is...
Chef and cookbook author Danny Freeman understands the challenges of getting a healthy meal on the table quickly for a hungry family. He frequently...
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Dessert
Dirty Blondies are a decadent treat when cut into big squares, but I also like to slice them into 1-inch squares to serve after...
Peas? Yes, really! We use lots of vegetables and fruits to add natural sweetness to our baking, so why not peas? They are unusual,...
When Dana Pollack was in culinary school, she fell in love with macarons. But, she says, “I was so uninspired by the same flavors...
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Cocktails, Wines + Spirits
Watermelon Sweet Tea Recipe from Ed Mitchell's Cookbook, Ed Mitchell's Barbeque
Serendipity in the Kitchen: Chef Debra Ponzek's Blue Butterfly Margarita Recipe
MAKES FOUR 6-OUNCE SERVINGS Ingredients 1 medium cucumber, sliced1 (1⁄4-inch) slice jalapeño2 tablespoons fresh lime juice 4 teaspoons sugarSaltIce2 cups club sodaLime slices, for...
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Side Dishes
When I was at Per Se, Jonathan Benno, the chef de cuisine, tasked me with creating a warm roll for bread service. He told...
BROCCOLI & KALE SALAD Makes 6 servings Ingredients: Kosher salt and freshly ground black pepper 8 cups broccoli florets, stems removed (2 bunches) 1...
A delicious recipe from Martha Stewart’s cookbook, Grilling.
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365 in the Kitchen
Fall is a busy time of year for sports, fundraisers, galas and festivals, and time is of the essence. Surprisingly, the simplest meals can...
It’s happening – we are back in the swing of things with school and sports on the agenda. Don’t worry, we’ve rounded up some...
If you’ve been to Le Penguin in Greenwich or Le Fat Poodle in Old Greenwich, then you’re likely familiar with Anshu Vidyarthi, one of...
