Foolproof Turkey Legs on the Grill By Andrew Zimmern In this episode of Wild Game Kitchen, I’m sharing a genius technique for butchering and grilling butterflied turkey legs over an open fire, an easy way to ensure the meat is cooked perfectly without drying it out. To complement the richness of the meat, I’m serving… Read More →
An Insider’s Guide to Rome A Rome-based Italian-American journalist, Katie Parla lives and breathes Roman culture and cuisine. Originally from New Jersey, Parla graduated from Yale with a degree in art history, before pursuing a sommelier certificate and master’s in Italian gastronomic culture. She’s written and edited more than 20 books, including the ebook Eating &… Read More →
Marcus Off Duty In Marcus Off Duty, chef, award-winning author and TV host Marcus Samuelsson steps out of the restaurant and into his home kitchen, where he teaches readers to cook global, flavorful and approachable recipes. It’s a beautiful book, filled with funky illustrations, stories, personalized playlists, and his tips and tricks for tackling ethnic… Read More →
From the Culinary Adventures of Bob & Sue… By Bob & Sue Photo Credit: Brooklyn Fare Chef’s Table at Brooklyn Fare Cesar Ramirez’ highest quality ingredients included Japanese sea urchin served with a black truffle slice on brioche, specially selected Hudson Valley foie gras served in shisho broth on a corn mushi custard, Maine lobster with lobster… Read More →
The Multifaceted Chef As a chef, restaurateur, author, media personality, UNICEF ambassador and member of the State Department’s American Chef Corps, you could say Marcus Samuelsson is a busy guy. He’s behind Harlem’s acclaimed Red Rooster, its downstairs supper club Ginny’s and Lincoln Center’s American Table (among others). This past summer he released his best-selling… Read More →
