Tim Cebula

Recent Posts By Tim Cebula

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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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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