Tim Cebula

Recent Posts By Tim Cebula

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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Paiche: Chicken of the River

If you haven’t come to know and love paiche already, this summer is the perfect time. Paiche (pie-chay) is a sustainably farmed fish from the Amazon river that’s been showing up in more and more U.S. fish markets every day. There’s plenty to love about this 300-pound prehistoric river beast, beginning with the fact that it’s an ideal grilling fish. The […]

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Today’s Special: Corn and Shrimp Succotash from Michelle Bernstein

The Miami star chef puts summer produce to spectacular use. James Beard Award–winning chef Michelle Bernstein, who specializes in what she calls luxurious comfort food at her lauded Miami restaurant, Michy’s, considers corn one of the most comforting produce ingredients on the market. It’s been a favorite of hers since childhood. “Corn has been a staple in our house forever. […]

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Today’s Special: Zucchini Lasagna from Marc Vetri

There’s an easygoing quality to the sometimes-derided zucchini that Marc Vetri loves. “It’s just so versatile,” says the celebrated Philly chef-restaurateur, who presides over such restaurants as Vetri, Osteria, and Alla Spina. “It works with everything: fish, meat, salads, or on its own.” Vetri likes to cut them in half lengthwise and grill them. “They eat like a steak, with […]

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Oysters or Guacamole: The Decision Is Yours

I’m sure I don’t need to remind you it’s Cinco de Mayo. I may need to remind you it’s also Oyster Day, which seems like bad planning on the part of the oyster folks and probably explains why there’s also a National Oyster Day on August 5 (not an “R” month, but at least there’s not much other competition). I […]

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Fresh Right Now: Avocado

California avocado farmers owe their livelihoods to one thing: America’s love of guacamole. But there’s a lot beyond dip-making to do with this fruit, which is chock-full of healthy fats. Peruvian chef Martin Morales blends it into a luscious chicken sauce, and avocado smoothies are a popular sweet treat in many countries. Eaten alone, a sprinkle of salt and lime—or […]

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