Tim Cebula

Recent Posts By Tim Cebula

Chefs Cycle to End Childhood Hunger in America

About 200 chefs from around the country are joining forces this June for a 300-mile bicycle ride in California from Carmel to Santa Barbara to raise funds for No Kid Hungry. At the moment, Chefs Cycle has raised just about $325,000 in donations, though their aim is $1 million. It’s clearly a worthy cause. We urge you to support their […]

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Grass-Fed vs. Grain-Fed: Answers to Commonly Asked Questions

Demand for grass-fed beef is growing, and for many good reasons. If you’re in the market for some, here’s some vital info: It’s a healthy, relatively lean protein source. It has less total fat than grain-fed beef (the kind most often sold in supermarkets), perhaps as much as 50 percent less. Similarly, saturated fat in a grass-fed steak is around […]

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Is Charred Meat A Health Risk?

Recent studies and government reports suggest that meats cooked at high temps, particularly meat charred over a live fire, can develop harmful carcinogens. But grilling season is just about here, and we want you to enjoy it to the fullest. Grilled meat is deeee-licious, and we wouldn’t suggest for a moment that you stop doing it. Maybe just consider these […]

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The Only Recipes You Need for the Ultimate Cinco de Mayo Taco Night

Don’t settle for average tacos this Cinco de Mayo! DIY tortillas and flavorful fresh salsa can make all the difference between falling flat on your taco-loving face and having a fabulous meal. If you’re short on time, feel free to buy pre-made tortillas (we recommend La Tortilla Factory brand), but homemade tortillas are superior in taste and texture. They’re also much […]

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Jarred Pasta Sauce That Tastes (Dare We Say It) Better Than Homemade

I’m about to make a ringing endorsement for Rao’s pasta sauce with such passion and conviction that I wouldn’t blame you one bit if you thought I was a paid shill for the company. Let me get this out of the way right at the start: I am in no way affiliated with Rao’s. They don’t pay me, they’ve never […]

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Today’s Special: Chef Robbie Wilson’s Spring Beet and Pea Salad

Chef Robbie Wilson’s dish is as wondrously light and colorful as the season itself. When spring produce starts to peak, it’s time for a lighter touch. Winter’s rich braises and hearty roasts give way to delicate dishes celebrating fresh abundance. “Spring is visually a beautiful season for food, and it’s the sweetest time of the year,” says chef Robbie Wilson […]

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The Cage-Free Egg Movement Wins a Pledge from Wal-Mart

Mega-retailer Wal-Mart has pledged to sell only eggs laid by cage-free chickens by 2025. The date seems like a long way off, but it’s consistent with timelines set by other major retailers, and makes sense when you consider the massive changes to the chicken egg industry infrastructure this requires. While other businesses like McDonald’s, Target, and Costco have also made […]

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The Delicious Glory of High-Heat Cast-Iron Roasted Chicken

It’s not a new trick. It’s been making the rounds for a few years, but if you haven’t learned it yet, it’ll change your chicken roasting game forever. Roasting a whole, partly spatchcocked chicken in a 500°F oven yields succulent, juicy meat, golden crisp skin, and lightly smoked flavor reminiscent of grilled poultry. What’s more, it finishes up in 35-45 […]

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How to Eat (Relatively) Healthy at the Ballpark This Summer

Baseball season is back (thanks be to the baseball gods). Unlike football, it’s not really a tailgating kind of sport. Traditionally, you buy and eat your food inside the ballpark. And, per centuries-old custom, that usually means hot dogs, hamburgers, fries, nachos, ice cream, Cracker Jacks, and beer. Because you’re watching the game while you nosh, it’s a perfect example […]

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The Sunny Side of Climate Change: Hotter Temperatures Equal Better Wine

The looming threat of climate change and its dire consequences are clearly nothing to celebrate. But if we have to find a bright spot in the dark eco-doom, it seems we can look to the vineyards. Some climate change experts claim that we’ve got some good drinking ahead of us, and I for one am polishing my decanter. A recent […]

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