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April 10, 2018

Mardi Gras Favorites

Celebrate Mardi Gras in style with these recipes from Chef John Besh of Restaurant August in New Orleans: Mardi Gras Pan Fried Oyster BLT Serves one Time: 15 minutes Ingredients: 6 freshly shucked Louisiana oysters 1 egg white, lightly beaten 2 tsp aioli 1 pinch micro greens 1 sliced brioche, toasted 1/4 cup mixed red, yellow and green grape tomatoes, peeled 1 tsp extra virgin olive oil 1 dash 25-year-old balsamic vinegar 1 pinch minced chive 1/4 cup cornmeal 1/4 cup seasoned flour 1 pinch cayenne 2 pinch celery salt 2 pinch onion powder 2 pinch garlic powder 2 sprigs freshly picked thyme 1 tsp freshly chopped parsley 1/4 cup canola oil 3 slices crispy apple smoked bacon Salt and pepper to taste Method: In a sauté pan heat the canola oil over a medium high flame.

April 10, 2018

Valentine's Meals Guys Can Cook

Chef David Burke shares recipes for guys to wow their sweethearts with: Spaghetti with Smoked Salmon, Caviar, and Brown Bread Croutons Ingredients: 3 tbsp butter 1 tbsp chopped shallots 1 tbsp chopped capers 1/2 cup of white wine 1 lemon zested, plus juice 3 tbsp butter Salt/pepper to taste 3/4 cup of julienned smoked salmon 1 oz.

April 10, 2018

Condi and Chirac: French Kiss or French Toast?

Condi and Chirac: French kiss or French toast?

April 10, 2018

Valentine's Day Desserts

Looking to make your sweetheart something special this Valentine's Day?

April 10, 2018

Colonial Favorites

Chef Walter Staib of Philadelphia's City Tavern restaurant, dropped by with the following colonial favorites: • Martha Washington’s Turkey Stew with Fried Oysters Serves 4 to 6 The Pennsylvania woods in the 18th century were full of turkeys weighing up to 45 pounds — a free source of protein for colonial hunters.

April 10, 2018

Taste of Tomatoes

What’s the secret to making tasty tomato sauce for your pasta?

April 10, 2018

Caviar Dreams

Petrossian Restaurant's Executive Chef Michael Lipp shows us an easy way to treat your tastebuds to a life of luxury: Scrambled Eggs with Transmontanus Caviar (Serves 2) Ingredients: 4 eggs 1/4 cup heavy cream or milk Sea salt Black pepper 15 grams transmontanus caviar Chervil sprigs 1 tsp butter, unsalted Method: Crack eggs into stainless steel bowl.

April 10, 2018

Tropical Treats

James Rogan, senior sous chef at Frenchman's Reef and Morningstar Marriott Beach Resort in Saint Thomas, Virgin Islands, dropped by to brighten our day with these tropical treats from the sunny Caribbean: • Tropical Fruit Salsa Yield: 1 ½ cups Ingredients: ½ cup fresh mango, ½" dice ¼ cup fresh pineapple, ½" dice ¼ cup fresh papaya, ½" dice ¼ cup sweet red pepper, 1/4" dice ¼ cup red onion, 1/4" dice ½ each fresh jalapeno chili, minced (seeds removed) 1 tsp.

April 10, 2018

Sensational Summer Sides

Holly Clegg prepared these incredible dishes from her entertaining book, "The Holly Clegg Trim and Terrific Home Entertaining the Easy Way." Try these traditional recipes prepared with simplicity and flair!

April 10, 2018

Burger Madness!

This Fourth of July, spice up your cookout by making your burgers special with these unique toppings from Chef Ed Lake of the Chakra Restaurant! • Warm Bacon Dressing Ingredients: 1/2 cups diced apple wood smoked bacon 3 tbsp grain mustard 1 cup champagne vinegar 1/4 cup sugar 2 tbsp chopped parsley 2 tbsp chopped chives 1/4 cup mayonaise 1/4 cup olive oil 2 tbsp pepper 1 tbsp sea salt 2 tbsp finely diced vidalia onions 1 tbsp finely chopped garlic Method: In a skillet render down bacon until brown, add onions and garlic and cook until golden brown.