Tim Cebula

Recent Posts By Tim Cebula

Dessert: Will It Grill?

Of course it will! You just need to think outside the cake box. Start by understanding the limits of the grill: it can be used as a stovetop or an oven, but flame heat is fickle and can be hard to regulate. So you can’t, for instance, bake a cake on a grill. But you can grill slices of pound […]

Read More

Salsa: Will It Grill?

If you think salsa isn’t a candidate for the grill, it may be because of logistical concerns: How can you keep all those diced veggies from falling through the grate into the fire? The simple solution is to keep them in large slices as they grill, then chop them afterward. (I’m sure you already figured that out, but a straw […]

Read More

Global Ingredient: Achiote

When a spoonful of just one ingredient lends amazing depth to a dish, it becomes a secret weapon in your culinary arsenal. Achiote paste is just such an item: A Mexican blend of annatto seed, oregano, nutmeg, cinnamon, garlic, and vinegar, it lends smoky, tart, and musky notes that make simple dishes sublime. Work a teaspoon or two into marinades […]

Read More

Today’s Special: Ken Oringer’s Watermelon Salad with Feta and Pickles

Certain ingredients perfectly embody a taste. Lemons are tart. Radicchio is bitter. And watermelon is sweet. Ken Oringer, chef of acclaimed Boston restaurant Clio, makes the argument that to eat watermelon on its own is to shortchange it. “As sweet as it is, you can get more dimensions out of watermelon by pairing it with opposing flavors,” he says. “It […]

Read More

What is Mead and Why Is It So Hot Right Now?

Essentially wine made from honey fermented with water and yeast, mead is on its way to becoming the next big thing in the adult beverage world. It’s an ancient elixir, one of the first wines ever made, enjoyed by B.C. Romans and Vikings and even in parts of Asia. Old-school mead was said to be cloyingly sweet, perhaps fitting since […]

Read More

Good Substitutes for Dry Sherry

Dry sherry, a wine fortified with brandy, typically shows up in recipes in small amounts. Fortification gives it a little more complexity—and higher alcohol content—than most table wines, so a little goes a long way in recipes. If you don’t have any on hand, there are plenty of viable subs. The most similar will be other fortified wines like dry […]

Read More

What Do I Substitute for Mirin?

Mirin is a Japanese sweet rice wine that lends mild acidity to a dish. It’s a handy ingredient to have in your pantry because many Asian and fusion recipes call for it. But if you don’t have it in your cupboard, no worries: Simple subs and hacks can easily mimic mirin’s sweet-tangy flavor. Dry sherry, sweet marsala wine, dry white wine, […]

Read More

Trending Tastes: Sun Noodle Ramen

At the heart of America’s ramen craze—beneath the broth, meat, egg, and nori—lies an insatiable appetite for springy, delightfully chewy ramen noodles. Some of the country’s best ramen bowls feature noodles from Honolulu-based Sun Noodle. But you don’t have to relegate them to ramen bowls alone: Try them in a summer pasta salad that’ll turn heads and blow minds. Find […]

Read More

Today’s Special: Marco Canora’s Quinoa Salad with Salmon

A healthy-cooking hero gives his fresh take on panzanella. In A Good Food Day, Marco Canora‘s cookbook overflowing with deliciously healthy dishes, the acclaimed New York City chef recalls how panzanella—Tuscan-style bread-and-tomato salad—has long been a staple for him in the summer. Traditional panzanella uses unsalted, stale Tuscan bread to soak up the vinaigrette and tomato juices. “Once when I […]

Read More

New Restaurants to Get Psyched About

– Lots of promising new restos on the horizon, starting right here in our own backyard: Ovenbird, the open-fire concept from Birmingham, Alabama, star chef Chris Hastings, is slated to open next month at the Pepper Place market complex. The new joint will feature Southern-sourced ingredients cooked over open fire in the pan-Latin tradition. Latest word is that the space […]

Read More