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| | | By Chef Craig Hopson (Serves 4) Ingredients: 20 pieces fresh gulf shrimp, peeled and de-veined 1 bunch baby carrots, tops removed and peeled ½ pound fresh hearts of palm, cut into rounds ¼ inch thick 3 egg yolks ¼ cup lime Juice 1 cup lime oil (see recipe below) 20 lea... | | | | | | Nothing says 4th of July weekend like a big bbq on the beach. The Chill and Grill Outdoor Kit just might be Gizmo Girl's favorite gizmo - it combines functionality with its built-in grill as well as convenience with its adjoined cooler. And with a strap like a tote bag, hauling the goods never se... | | | | | | At age 28, Gavin Kaysen won the James Beard award for "Rising Star Chef of 2008" at last month's award ceremony. But Kaysen's accomplishments extend far beyond his recent James Beard award. While working as head chef at San Diego's El Bizcocho, Gavin Kaysen also represented the US team a... | | | | | | Shake Shack Madison Square Park (212) 889-6600 www.shakeshacknyc.com If in a strictly dessert mood, grab the faster B-Line at this famous burger and ice cream destination. For every day of the week, a special flavor is available: go Tuesday and Wednesday this month for raspberry jalapeno or coffee... | | | | | | By Executive Chef Michele Mazza (Serves 2 as an appetizer or 1 entree) Ingredients: 8 oz Fresh Cut Pappardelle 8 oz Tomato Basil sauce Il Mulino 1.5 oz Parmesan Cheese .5 oz Romano cheese 1 oz Butter 1 oz Olive oil Black Pepper to taste 1 tbls Basil Chiffinad Procedure: 1. I... | | | | | | There's nothing wrong with being lazy by the pool this summer - the Remote-Controlled Beverage Buggy does all the grunt work in getting off your chaise lounge and fetching another beverage. The remote control allows for right and left turns, forward and reverse. And the two cup holders assure you... | | | | | | **** - Four Stars In the past three weeks, I've eaten at Scarpetta three times. And every time, I ate too much. I ate polenta and panna cotta. I ate borlotti bean soup and imported burrata, braised short ribs and boneless veal shank. I ate scallops seared and as crudo. I ate cod and capretto. I at... | | | | | | Chef Nikki Cascone has covered her culinary bases: she was once food and beverage director at Yankee Stadium and later held her own on Top Chef, Season 4. Now, she mans her own kitchen in SoHo at 24 Prince, where she has conceived a creative comfort food menu peppered with organic ingredients. At... | | | | | | 48 hour marinades went out with afternoon naps in today's fast paced society. But that doesn't mean your meat should suffer: the Reveo MariVac Food Tumbler can do in ten minutes what a 2 day marinade would accomplish. The tumbler will even tenderize your meat as it absorbs your marinade. Maybe ther... | | | | | | By chef-owner Gregory Zapantis Ingredients: 5 Octopus 10-12 oz Each 10 Black peppercorns, crushed 5 Bay leaves 1 Liter Red Wine Vinegar Procedure: Tenderize octopus in washing machine by putting it thr... | | | |
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