Tim Cebula

Recent Posts By Tim Cebula

Books for Cooks: Mastering Pasta

You may not make fresh pasta often, but you’re richly rewarded when you do. Newbies and pasta pros alike will benefit from chef Marc Vetri‘s in-depth tutorial on forming dough, rolling, saucing, and everything in between. Vetri’s praises aren’t sung nearly enough outside his home base of Philadelphia, though just this week it was announced he’s a nominee for Outstanding Chef in […]

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Trend Alert: New Food Halls Underway

Food halls are cropping up nationwide at what seems like the same frenzied pace that shopping malls did decades ago. Obviously, we’re hoping they’ll have more staying power—it’s a trend any food lover can certainly get behind. By now, you’re familiar with the food hall model, shaped by the likes of New York City’s Eataly (est. 2010): a collection of […]

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Today’s Special: Split Pea Mini Pancakes with Mushrooms from Maneet Chauhan of Nasvhille’s Chauhan Ale & Masala House

Maneet Chauhan takes party food seriously. “You have a drink in your hand, so it needs to be portable and easy to eat. But that small bite needs to have a big impact,” says the Chopped judge and chef-owner of Nashville’s big-buzz restaurant, Chauhan Ale & Masala House. “What makes great party food is an element of surprise, and an […]

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Cut Onions with Fewer Tears

If chopping onions makes you gush rivers of burning tears, it’s time for a few changes to your approach. First, use the sharpest knife you have. Chopping onions ruptures the veggie’s cells, releasing noxious compounds into the air. The sharper your blade, the fewer ruptured cells. If all your knifes are dull, time to sharpen them. Check out this knife […]

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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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