Tim Cebula

Recent Posts By Tim Cebula

Fresh Right Now: Morel Mushrooms

Morel madness sets in with seasonal-food fiends this time of year. If you haven’t had a fresh morel, the $30-a-pound price might seem insane. But you don’t need many to get that morel essence, and they’re not heavy. What you get is this: a delightfully chewy texture and woodsy, almost smoky flavor in a mushroom that has a pleasing honeycomb […]

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Today’s Special: Fava Bean Salad from Chef Mike Lata of FIG

The first produce of spring gets chefs all excited. Mike Lata, chef-owner of highly acclaimed restaurants FIG and The Ordinary in Charleston, South Carolina, considers fava beans to be the ultimate signal of the mild new season. “They’re inspiring, from a chef’s perspective, after working with the same turnips and hardy winter greens for the last several months,” he says. […]

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Fresh Right Now: Mango

Ripe, vibrant mango is one of the brightest, sunniest flavors you can find this time of year. We feel it plays best with ingredients that balance its floral sweetness: hot chiles, puckery lime, and rich Mexican crema. Grilling the fruit—even indoors on a grill pan—lends a subtle touch of char and smoke to the mix. Mango fans should try the […]

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Today’s Special: Kale Salad with Grilled Artichokes from Chef Wolfgang Puck

In the world of winter greens, kale is king. It’s become a shining star among veggies in general, thanks to its reputation as a healthy superfood. “Nowadays, it seems like everyone in the world knows that kale is good for you,” says Wolfgang Puck—himself a king among chefs and garnering some of the best restaurant reviews of his amazing career. […]

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Chowdah Time!

In honor of National Clam Chowder Day tomorrow, I plan to clean my local fishmonger completely out of littleneck clams and whip up an army-sized vat to foist on unsuspecting friends and neighbors. It’s one of my all-time favorite dishes, and one I don’t indulge in nearly enough. Indulge is actually the wrong word: this doesn’t have to be a […]

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Fresh Right Now: Delicata Squash

If you love winter squash but find yourself in a butternut rut, branch out and try delicata. It’s less assertively sweet than butternut, which makes it more versatile. And while butternut isn’t the easiest veg to prep—peeling and chopping the bigger ones require heavy-duty blades and Popeye’s forearm—delicata skin is so thin and tender you can leave it on and […]

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What is Korean Hot Sauce?

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The Secrets to Perfect Spaghetti

I made a spaghetti dinner for my family the other night, and was shocked to hear rave reviews from the youngest member, a 10-year-old pasta connoisseur who does not toss around food compliments lightly. It was just the standard noodles-and-tomato sauce (jarred at that) I’ve been preparing for myself for decades on nights when a little quick and simple comfort […]

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Today’s Special: Chicken with Pom Sauce from Chef Graham Elliot

There’s something mysterious about a pomegranate. It looks like an outsize Christmas tree ornament, the pulp is inedible, and the seeds (also called arils) play hard-to-get. But once you’ve savored the juicy-crunchy fruit and sipped the complex juice with its perfect balance of sweetness and tannic acidity, the appeal is obvious, and you’re hooked. Graham Elliot, celebrated chef/restaurateur of Graham […]

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Today’s Special: Mussel and Cauliflower Curry from Chef David Myers

Cauliflower, long relegated to crudité platters and steamed vegetable medleys, is finally getting its due. Roasty-toasty browned florets and deep-golden, thick-cut cauliflower steaks are starring at vegetable-forward restaurants. David Myers, whose Silk Road–accented Hinoki & the Bird has been a culinary sensation since its opening last December, is a fan of the big crucifer. In his simplest approach, Myers likes […]

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