August 19, 2014
Nation’s Restaurant News reports that Shake Shack, the fast-growing chain of high-end burger restaurants, is seriously considering a public offering. The chain, owned by New York restaurateur Danny Meyer’s Union Square Hospitality Group, is credited with pioneering the super high-end burger concept, and it has developed something of a fanatical following since it first opened, as a literal shack, a decade ago in Manhattan’s now-trendy Madison Square Park. Read the rest of this entry »
August 16, 2014
It’s the very height of summer. So you’re in the mood for something ultra-fresh that won’t bloat you-up like a balloon or put your family into a food coma. It should be healthy, satisfying and something that gives you a reason to visit a farm stand or green grocer.
Oh, and you’re also feeling just a little bit daring.
That last bit cinches it. You’re in the mood to finally make some zucchini pasta. Read the rest of this entry »
August 5, 2014
When I bring up my seasonal obsession with zucchini – which, incidentally, is in full effect at the moment – I always marvel at how many people describe the delicious summer squash as either tasteless, or perhaps even more astonishingly, as boring and difficult to work with. Tasteless? Boring? Difficult to work with? Hearing those kinds of comments, I instantly know that the people making them are woefully uninitiated in the many sublime pleasures of the deceptively simple vegetable.
Growing up the grandson of a Neapolitan grandmother, I was introduced to zucchini as an ingredient in a multitude of meals at a very early age. When properly prepared, zucchini serves as the basis for an enormous number of mouthwatering dishes. In fact, if anything, the difficulty of working with zucchini is often having too many meal directions to choose from. Read the rest of this entry »
July 24, 2014
Let’s just say it up-front: while very large numbers of Americans are more than happy to consume copious quantities of tequila in their margaritas and palomas, relatively few home cooks spend much time using the fabulous product of the agave plant as an ingredient in meal preparation. And that’s a great shame, because tequila adds a very flavorful complement to many different types of meals, though it does need to be handled carefully if a cook wants to exploit its full potential.
So here, on National Tequila Day, I thought it only appropriate to share a few thoughts on using tequila in cooking – prior to suggest three must-make tequila-enhanced meals. Read the rest of this entry »