Though they look the part, these buns are not quite a classic brioche, to the extent that they incorporate a TangZhong into the recipe. What is a TangZhong, you ask?
Read MoreFall Recipe: Pumpkin Cheesecake with Brûlée Topping
Thanksgiving Recipe: Turkey Brine from Highlawn Pavilion
Chef Mitchell Altholz from Highlawn Pavilion passed along his recipe below for brining and cooking a turkey. He chose this recipe because it's one simple thing the home cook can do to really improve the taste and quality of the central part of most Thanksgiving dinners.
Read MoreMy First Love: Bread + Butter
Before I graduated to pork products, bread and butter was my first true love. A simple, complimentary, truly harmonious pair - if only every relationship could be like bread and butter!
Read More
Meatless Monday - Guaca-Verde-Mole
I'm not really into sports, but I've been told that Superbowl Sunday takes place this coming weekend. I recently read that about 53 million pounds of avocados are consumed on this one particular Sunday annually. While I'm not really a fan of football, I am a big fan of avocados. In this recipe, I've altered everyone's favorite guacamole dip but crossing it with salsa verde and coming up with a salsa-guacamole hybrid. Despite the two jalapenos, this salsa-mole doesn’t have much heat to it, so if you like things spicy, add more of them, or use something hotter, like habanero peppers. This recipe makes a lot of dip, so there will be plenty for all of your friends at your Superbowl Party this Sunday.Meatless Monday - True North Inspired Brussels Sprouts
I was quite upset to see John Lee report that True North Osteria had closed it’s doors last weekend. It was one of my favorite places for vegan dining in New Jersey and it was home to Montclair’s famous life changing grilled pizza. One of True North’s best dishes was their Pan Seared Brussels Sprouts with Shallots and Pistachios – a dish that surely changed diners’ opinions on the much maligned vegetable. Since I can no longer order this tasty dish out in the restaurant world, I set about recreating it in my own kitchen, and I was quite pleased with the results.