Chef Maximo Tejada sautés diced bacon, bell peppers, onion, crushed garlic and ground cumin in olive oil. He then adds diced canned tomatoes, blanched black beans and chicken stock, rice and water and cooks the mixture until the rice is tender. He...
On a hot summer’s day, one of life’s greatest rewards can be as simple as a cold sip of beer. Instantly, you can almost feel the life coming back to your tired limbs. Draw another mouthful, and the cold sensation in the back of your throat sends a...
Chef Steve Chiappetti wraps scallops in prosciutto and slowly sautés them in sage oil, which is made by infusing mild olive oil with sage stems.He places the scallops on mini hibachis fueled with applewood chips to smoke them slightly as they are...
Boston and Genoa are both important ports, but the craggy coastline of Massachusetts Bay has little in common with the sun-kissed shores of Liguria, the coastal Italian region that includes Genoa and the Italian Riviera. The Sapphire...
Much has been written about the plight of French wines in the United States and United Kingdom—how so many of today’s wine drinkers favor the taste of New World wines and no longer relate to the dryer, leaner, less-fruity style of wine that is so...
Adam Siegel knew early on that he wanted to be a chef. With extensive experience working with French and Italian cuisine, he has become instrumental in keeping Lake Park Bistro and Bacchus, part of Milwaukee’s Bartolotta...
For years casual-dining restaurateurs have carefully avoided the $20 price tag for entrées, letting menu items’ costs inch toward—but rarely pass—that unofficial ceiling.But now operators nationwide are pushing prices past the Andrew Jackson mark...
Carolina’s restaurant is located in a historic landmark building that once was home to Perdita’s, a restaurant that was known as the only “gourmet” restaurant in Charleston when it opened in 1969. Keeping with the idea of paying homage...
