Tim Cebula

Recent Posts By Tim Cebula

Taco Lovers, Rejoice!

The trend: big-time chefs launching modern Mexican joints with the tastiest tacos this side of the Rio Grande. Last fall, Sean Brock opened Minero in Charleston, while John Besh and Aarón Sánchez rolled out Johnny Sánchez in NOLA. Alex Stupak’s Empellón Al Pastor in Manhattan has earned huge raves. Now the world waits to see what comes of Danish überchef […]

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Global Ingredient: Colman’s Mustard

Now marking 200 years in business, Colman’s is the gold standard of English mustard. It delivers a sinus-clearing blast of horseradishy heat (though it doesn’t contain horseradish). Unlike Dijon and yellow mustards, English mustard is mixed with water instead of wine or vinegar, which keeps the heat intense. Work the prepared mustard into herb rubs for roasts, or whisk a dab […]

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Today’s Special: Bucatini with Meyer Lemon Cream from Jenn Louis of Lincoln Restaurant in Portland, Oregon

Leave it to Portland’s queen of simple ­elegance to devise an early spring pasta dish that ­balances creamy comfort with clean, citrusy brightness—using just six ­ingredients. One of the many things we love about Jenn Louis’ food is her remarkable restraint and instinctive understanding of how to make a star ingredient shine. Here she honors Meyer lemons, which are reaching […]

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Have You Soured on Coke’s New Milk?

Fairlife milk, a Coca-Cola product, rolls out nationwide this month. It’s proven buzz-worthy both for what it is and what it isn’t. Fairlife is “ultra-filtered” milk that is separated into its component parts—water, vitamins, lactose, protein, and fat. They remove the lactose, then recombine the remaining four components to create lactose-free milk with 50 percent more protein, 30 percent more […]

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Today’s Special: Warm-Spiced Butternut Squash Soup with Chef John Fraser

Cooking at his Manhattan restaurants—Michelin-starred Dovetail and the newer Narcissa—chef John Fraser has proven himself a tenth-level produce wizard, able to coax incredible flavors and textures from veggies of all stripes. With a winter kitchen staple ingredient like butternut squash, Fraser capitalizes on its versatility, roasting and charring it to caramelize and emphasize its natural sugars, blending it into satiny […]

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Brisket Candle. Really.

Of all the items sent to my desk for consideration this year, the 4 Rivers Smokehouse brisket-scented candle is easily my favorite. I realize that a candle wafting hickory-smoked beef scents around the room might not be for everyone. I can tell you that the smell is subtler than you might think, if that makes any difference. But I can […]

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Today’s Special: Roasted Cauliflower with Dijon Vinaigrette from Chef Michael Leviton of Lumière

Dismissed for generations as bland, boiled, and boring, cauliflower has recently blossomed into the It Veggie at restaurants around the country. Michael Leviton, chef-owner of Lumière, one of the Boston area’s most esteemed restaurants, recalls how enterprising chefs some years back started featuring cauliflower puree on their menus instead of mashed potatoes, introducing the public to its versatility. “Then after […]

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Today’s Special: Lamb with Shaved Fall Vegetables by Mark Estee of Campo

If you think of parsnips as a sweeter, more complexly flavored carrot, you’ll understand why it’s an integral part of any root veggie medley. Of course, most folks don’t think of parsnips at all. “It’s one of the most underrated vegetables, maybe in part because it looks like a carrot that went funny,” says Mark Estee, chef-owner of Campo, a […]

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Today’s Special: Drop Biscuit Chicken Potpie from Chef Cory Bahr

Among fall’s root veggie heroes, humble turnips rarely get their due. But there’s so much to praise: Toothy and succulent, peppery and sweet, turnips add amazing complexity to hearty cool-weather cooking. “Growing up, they were a big part of my life, and now as a chef, I really appreciate how versatile they are,” says chef Cory Bahr of Cotton in […]

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Today’s Special: Marinated Beet Salad with Chef Josh Habiger

Beets have become a hugely popular, ubiquitous item on restaurant menus. But just because they’re a hearty root veggie doesn’t mean they don’t need careful treatment: They can run the gamut from steamed and bland to deliciously roasty and caramelized. “Well-roasted beets can be eye-opening,” chef Josh Habiger says. “A lot of chefs use beets as a really colorful ingredient […]

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