Tim Cebula

Recent Posts By Tim Cebula

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

Global Ingredient: Matcha Powder

Matcha mania has come stateside. The Japanese green tea powder packed with antioxidants makes for a delicious hot beverage with vegetal notes and subtle sweetness. But think outside the cup as well: Stir a teaspoon or two into Greek yogurt or hummus to add delightful color, surprising favor complexity, and an instant nutrition boost. Shop online at matchasource.com. Matcha Recipes: Matcha […]

Read More

Today’s Special: Sweet Pea Soup with Yogurt and Pine Nuts from Iron Gate’s Tony Chittum

Spring produce doesn’t get much more iconic than the sweet green English pea. “I love to use peas this time of year because they’re at the absolute peak of their sweetness,” says Tony Chittum, chef of Washington, D.C.’s venerable Iron Gate restaurant. Chittum plays up the pea’s classic status by pairing it in a velvety pureed soup with one of […]

Read More

Books for Cooks: Pasta By Hand, by Jenn Louis

We’re big Jenn Louis fans here, and we also love homemade pasta, so when the Portland chef put out her new cookbook, Pasta By Hand, late last month, we were ecstatic. Her book delivers more than 60 hand-shaped pasta dishes, authentic to their Italian regional origins, but perfectly accessible for the home cook. She has smartly narrowed the scope of […]

Read More

Global Ingredient: Kecap Manis

Prized as an all-purpose condiment in its native Indonesia, kecap manis (pronounced KEH-chup MAH-nees) is a syrup-thick soy sauce sweetened with palm sugar and infused with garlic and star anise. When soup, stew, or chili needs a little depth, a teaspoon or two of kecap manis may be just the thing. You can even try it in desserts: A smidge in […]

Read More

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 […]

Read More

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 […]

Read More

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 […]

Read More

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 […]

Read More