Memorial Day marks the unofficial start of the summertime grilling season. With that in mind, I'd like to share my tips for getting the best results when grilling one of my favorite dishes: steak. All of my chefs at my CUT steakhouses (in Beverly Hills, Las Vegas, London, Bahrain, Singapore and New York City) follow these lessons....Read more
Memorial Day weekend kicks off the grilling season, and there will undoubtedly be those who've forgotten the essentials since the last ember went cold at the final barbecue Labor Day weekend.
First, and probably most importantly, the grillmeister must be kept properly refreshed from prep to plating. There is no scientific evidence grilled ...Read more
It's the perfect time of year to put Mother Nature back into our thoughts and actions. And one of the most important ways you can flex your green muscle is by making a few simple changes in your diet. Use these eat-eco ideas to boost the planet's health, while staying ...Read more
Years ago I was asked to revamp the menu of a nationally known Mexican restaurant chain. I did research on what was traditional from those dishes that had become "Tex-Mex." Among my discoveries was that originally flour tortillas were used to make quesadillas, because corn was not indigenous because in certain areas of Mexico.
In other parts of...Read more
Muffaletta sandwiches, named for a Sicilian bread brought by immigrants to New Orleans, are usually loaded with cured meats, pickles and cheese. Our healthy vegetarian recipe has a trio of smoky grilled veggies. Chopped olives and banana peppers deliver the signature flavor of the classic.
Serving Size: 1 ...Read more
Roasted cauliflower is my weeknight staple. It is one of the simplest vegetables to prepare when in a hurry, as it only takes about 20 minutes to roast, and cooking it in a hot oven unlocks its earthy sweetness. This bowl features powerful complements to that sweetness: lentils, cilantro, ...Read more
You're desperately craving Saturday morning pancakes, but the buttermilk in your fridge expired two weeks ago and you're all out of milk. You do, however, have a tub of Greek yogurt -- and, surprise! It can do the job just as well.
Greek yogurt may be primarily a wholesome breakfast staple,...Read more
Tips for preventing the yo-yo dieting cycle
You’ve lost a nice chunk of weight. Congratulations! Trouble is most folks just gain it back – and then some. There are tasty ways to prevent weight gain. Make a few minor adjustments and you’re on your way to maintaining your weight loss.
1. Eat 3 times a day.
Trick here is to keep ...Read more
Armageddon and the 4th Timeline: A Spiritual Odyssey through Time and EternityDon Mardak
In a world faced with violence and the potential of cataclysmic annihilation, what if the only means to save mankind existed in an alternate reality?
Armageddon and the 4th Timeline, is a fast-paced mystical fantasy with three thought-provoking themes: the war...
Chicken, with spices and gently sauteed vegetables is a 30-minute dinner. The tricks for this quick meal are to make sure all of the vegetables are cut to the same size and to start with the vegetable that takes the longest and add from that point.
-- Slice the red bell pepper and fennel in a food processor or with a mandolin.
Empty-nesting opens new doors. I've come to appreciate a mostly empty fridge -- no pressure to cook. Grocery shopping takes less time, especially with an expanded budget. The menu contains new additions -- all quick-cooking and much of it indulgent. What has not changed is the preferred cooking method: the grill.
BK (before kids), my husband ...Read more
The white wines of Europe are far more diverse -- and flavorful -- than the mass-produced pinot grigio you usually grab at the supermarket. Take these three from Chablis, Santorini and the Ribeira Sacra region of Spain. Each would make a fresh companion to a light dinner, like this grilled chicken salad in a wrap.
CHICKEN SALAD WRAPS...Read more
You could argue that Ritz Crisp & Thins Salt & Vinegar chips have too many ampersands in the name, but it is inarguable that these puffed chips are good. Make that very good. They are a lower fat alternative to potato chips, and are every bit as insidiously addicting. They are light, crispy, airy and delicious. Sorry -- airy & delicious.
Size: ...Read more
For me, there's no more secure harbinger of the exodus from winter than the oh so welcomed gift of a bundle of tender asparagus stalks from a dear friend who has been nurturing her asparagus bed for many years. A perennial, asparagus takes a few years of cultivating before it will yield its tasty rewards. It is worth the wait.
If we were ...Read more
Flowers, though quiet, have a lot to say. For instance: I'm sorry. I like you. And, at prom: You're mine.
The tradition, one tradition has it, dates back to the damsel who ripped a swatch from her gown and pressed it into the armored fingers of her departing knight. He was hers.
Now she wears a corsage, which means bodice, though it snaps ...Read more
It seems almost a shame to be writing about BLTs in the middle of May, months from tomato season, but it'd be more shameful to indulge in a month dedicated to sandwiches without including this pillar of high art. And don't be mistaken, a BLT with its symphony of crunchy, savory, salty and juicy is high art.
The blueprint is baked into the name,...Read more
Those adhering today to the legendary prompt of 19th century America -- "Go west, young man" -- would serve themselves well by not going all the way west, particularly if the goal is to make Pacific Northwest wine.
Coastal Washington has beauty and charms all its own and even produces some of the state's wine. But eastern Washington is ...Read more
It's time for American cooks to embrace their French side; no passport or accent necessary.
As a proper guide for this French adventure, Georgeanne Brennan's latest cookbook, "La Vie Rustic: Cooking and Living in the French Style" (Weldon Owen, 292 pages, $35), offers indispensable advice.
Brennan's French lesson is based on simple, seasonal, ...Read more
Good fresh feta, the classic Greek cheese, should be moist and creamy when young. As it ages it becomes sharper and more complex with a clean, fresh, mouthwateringly tangy, salty flavor.
Feta has been around for centuries, and there is hardly a Greek meal that does not incorporate feta cheese in some manner -- salads, stuffed into pies or ...Read more
"When the moon marks your breath with the fragrance of death, that's aioli."
Stupid Dean Martin: That's how that lyric should have gone. Amore, after all, is highly over-rated. But, aioli, my friends, is forever, like Bela Lugosi's "children of the night." Pungent garlic and slippery extra-virgin olive oil emulsify into a creamily congenial ...Read more
Q: If I freeze meat a day before the sell-by date, how long can the meat thaw when I get it out later? If something is frozen days before the sell-by date, can it thaw longer?
-- Chris Gleason, Fremont, Mich.
A: Freezing meat (or other foods that qualify) by the sell-by date is a good way to preserve it so it doesn't go to waste. Keep in mind ...Read more