| Apr 15, 2013
| 7:52 AM
The menu at Bel Air’s Pairings Bistro changes throughout the year, evolving to highlight the best products from each season. This spring, Chef/owner Jon Kohler is serving small, succulent spring chickens, roasted and served with fresh peas and local...
| Apr 6, 2013
40 minutes. Makes about ½ cup pesto.
1 to 2 cloves garlic
1/2 teaspoon kosher salt, divided
3 tablespoons pine nuts
3/4 bunch (12 ounces) dandelion greens, trimmed and chopped
2 tablespoons finely grated Parmigiano-Reggiano cheese
| Apr 5, 2013
| 11:30 AM
The recently released celebrity cookbook, Made With Love: The Meals On Wheels Family Cookbook ($29.95), features more than 125 family-style recipes from chefs, actors, writers and other celebrities. Made With Love showcases everything from Judi Dench&...
| Mar 19, 2013
| 9:10 PM
Seder dinner may be the most beloved meal of the Jewish year, but it’s also the most daunting: All the elements must be ready to go — and then abandoned — for the hour or two it takes to get through the prayers, singing and stories in...
| Mar 20, 2013
| 12:30 PM
Q: What's the best way to cook a thick pork chop?
A: Iron Chef Michael Symon and I differ on this point, but I think the answer's clear: Brine, and then cook slowly.
Brining was originally used as a means of preserving meats and other perishables. Since...
| Mar 10, 2013
Machneyuda, the restaurant, sits outside Mahane Yehuda, the vibrant food market, in Jerusalem. It's small and loud and hip. My niece, an actual DJ at an actual college radio station, claims its pounding backbeat matches her iPod playlist. That hip....
| Apr 26, 2013
| 7:22 AM
It's time to get out the grills and start barbecuing.
For some tips on how to make the backyard barbecue easy and delicious, the News-Review asked Boyne Mountain's executive chef Jeff Minkwic. Minkwic hosts at least 25 cookouts for hundreds of people...
| Apr 9, 2013
| 10:06 PM
“But they’re weeds.”
My much better half is not, shall we say, “adventurous” when it comes to greens: A “real” salad is built around a wedge of iceberg or chopped romaine. Stewed collards are fine for New Year&...
| Jun 6, 2013
| 4:30 AM
Q: Prepping for a family barbecue. I've mastered the burgers and dogs, but what's the best way to grill a steak?
A: It's finally getting warm enough that the idea of firing up the grill is creeping into our minds.
It's hard to go wrong with a grill, a...
| Jun 6, 2013
| 12:30 PM
Riccardo Bosio knows that great food – and great eating habits – start with fresh, whole ingredients.
Bosio, the owner of the upscale Italian restaurant Sotto Sopra in Mount Vernon, can often be found in his home kitchen with his wife,...
| Apr 14, 2013
| 6:38 AM
20 Medium prawns, peeled & deveined
1 Clove garlic, minced
½ tsp Cumin ground
½ tsp Chili powder
¼ tsp Kosher salt
¼ tsp Cayenne pepper
1 Tbsp Olive oil
4 ea Flour tortillas
2 cups Shredded lettuce
1 Tomato, diced