Photo: Neil Williams
If I had to name one of my all-time favorite food to find while I’m on the West Coast, it would definitely be fish tacos. We may be a far ways away from the sun-soaked areas of California where fish tacos reign supreme, but that doesn’t mean you can’t make your own fish tacos to enjoy.
Perhaps the versatility of fish tacos is what makes the dish so enjoyable, considering all the different kinds of toppings, condiments and spices you can use to enhance your tacos. Additionally, you can switch up the specific ways you cook your fish as well – coat the fillets in breadcrumbs and bake, pan-fry for a nice crispy crust or let it cook on the grill and get some nice char – whatever it be, they’re bound to be good.
First things first – be sure to pick the right fish. Using a flaky, soft, white fish is very important for fish tacos. Aim to look for a nice, firm tilapia, snapper, cod, mahi mahi or catfish. Even shrimp, lobster, or scallops make for a great alternative to a fish taco. Cilantro, avocado, cabbage, lime and jalapeno are all worthy toppings for the tacos – the flavors are bright and ingredients are healthy and one of my favorite combinations. [click to continue…]
Photo: Jo Ann Santangelo
I can’t begin to describe how much of a good time I had at this year’s inaugural Austin Food & Wine Festival. The awesome food, music, and Texas characters were great to be a part of. One of my favorite aspects was also seeing Food Republic there in their W Austin test kitchen and interview lounge. They caught up with some of my good friends, like Andrew Zimmern and Tim Love.
I even sat down with Tim for an extended talk about BBQ, food cultures, and traditions in our restaurants. Check out the video of our interview below and for more Austin Food & Wine Festival coverage, check out Food Republic here. [click to continue…]
Back in the 1930s and 40s, supper clubs started to pop up as ways for people to socialize with likeminded individuals. They were thought of as a destination where you would go to spend the whole evening, from cocktail hour to dinner to enjoying music well into the wee hours of the night. And starting May 21st, Ginny’s Supper Club is doing just that with the introduction of Motown Mondays.
We had a great time with Roberta Flack, and now we’re starting with an impressive roster of music acts from Motown Records to make your Mondays extraordinary. [click to continue…]
Photo: the delicious life
By: Allana Mortell
One of the beautiful things about cooking in the summertime is the ability we have as cooks to transform a dish from simple to complex by simply using a few fresh seasonal ingredients. Fresh produce, seasonal berries, vegetables and fruits can turn a side-dish into the main star, which is precisely what we are out to prove with our recipe for citrus salsa verde!
Traditionally, salsa verde is a green salsa made with peppers, onions, garlic, and fresh herbs typically served with tacos or spooned on top of meat as a tangy and herbacious sauce. While the green salsa is filling and comforting, we decided to switch up a few ingredients and prepare a citrus salsa verde perfect for the warm months ahead. [click to continue…]
Springtime in New York has at last managed to coax food lovers and enthusiasts outdoors and the Great GoogaMooga promises to be the mother of all food fests. Forget what you know about street fairs–the first (and hopefully annual) Great GoogaMooga is set to transform Brooklyn’s Prospect Park into an amusement park of food, drink and music.
Executed by the boys behind Bonnaroo and inspired by world-renowned chefs that make up the Guru Council like Tom Colicchio, Christina Tosi, The Frank brothers (Castronovo and Falcinelli), and Garrett Oliver among many others, GoogaMooga collides the worlds of food vendors, brewers, wine makers and musicians to celebrate the joy of communal eating and sharing creative spins on culinary trends. [click to continue…]
Most of the time when a craving hits, it’s for two things: carbs and cheese. Usually together.
And while I generally try to convince myself that even though I may think I want mac and cheese all day every day, what I really want is an apple or a salad or both….sometimes I just have to give in. On those days, I make grilled cheese.
Not only is it a pretty portion controlled way to get your carb/cheese fix, but it can also be dolled-up to give it a bit more “oomph” factor. These grilled goat cheese sandwiches are the perfect example of this. [click to continue…]
Photo: Whitneyinchicago
For centuries, London folk have been sipping on a cocktail that epitomizes summer, sunshine and spending time outdoors. That cocktail my friends, is called Pimm’s Cup, a liqueur of sorts that alongside lemonade sells over 80,000 pints each year to spectators.
The main ingredient in a Pimm’s Cup is Pimm’s No.1, created by James Pimm in the 1840s. While working at Oyster Bar in Poultry Street in London, Pimm’s extracted the ‘house cup’ flavored with fruit extracts and spices. The original recipe is still a secret (it has been said only six people know exactly how its made) [click to continue…]
It’s always fascinating to learn where a chef first got his roots in cooking. We often think that it’s easy to follow in the culinary footsteps of a parent when the path has already been laid down for you; but in fact it could be quite the opposite if you want to make your own path and impression in the culinary world. This was just the case for Nuevo Latino Chef Aarón Sanchez.
What some don’t know about Food Network’s and Centrico’s talented chef is that his mother, Zarela Martinez, too is a Mexican cuisine icon in her own right. Having written three cookbooks and opened her own famed restaurant in New York City, Zarela’s, Aarón wanted to veer away from his mother’s influence in cooking and form his own footprint in dining. Yet, he remains ever thankful for his mother’s support and inspiration (case in point, Aaron’s Letter to Mom).
We caught up with Chef Aarón while he shared with us some food memories of his beloved mother, Zarela Martinez… [click to continue…]
I always like to be out and about, but it’s rare that I have the opportunity to don my best two nights in a row. I’m sure you heard about the Costume Institute’s Met Ball (if you haven’t, it’s the fashion industry’s night to get as wild and glamorous as they can be), and Maya and I were beyond thrilled to attend this year’s opening of “Schiaperelli & Prada: Impossible Conversations“.
We both wore Ralph Lauren (Maya looked impossibly stunning) and the scene was just fantastic. Bruno Mars performed (his renditions of “Dirty Diana” and “Roxanne” killed!) and I got to catch up with some of my favorite Knicks players: Amar’e, Carmelo, Tyson. We sat with Chelsea Handler and Andre Balazs, chatted with Kanye and Rick Ross, and I took this gorgeous photo of Maya with Queen B. [click to continue…]
Photo: Gabi Porter
It was a big weekend in the food world and I just wanted to give a shout out and congratulations to all the James Beard Award Winners. Starting with all of the NY winners including Michael Anthony of Gramercy Tavern, Christina Tosi from Momofuku Milk Bar, and Daniel Humm from Eleven Madison Park. [click to continue…]
Recent Commented Posts
Recipe: Health Benefits of Lemon Water
Grilled Goat Cheese Sandwiches with Fig and Honey Recipe
Sinfully Good for Your Waistline: Healthy Chocolate Smoothie Recipe
Join Me At The Chopped All Stars Finale Viewing Party
Mushroom and Asparagus Quiche Recipe