Mark Bittman, NYT’s columnist and cookbook author, knows how to create tempting flavors without much fuss. Try out his Salmon and Tomatoes in Foil for a quick weeknight entree. This 5-ingredient recipe takes about 5 minutes to put together and roughly 12 minutes to bake. Easy. Salmon and Tomatoes in Foil Yield: 4 servings 4 tablespoons extra-virgin olive oil 1…
Celebrity Chef Amar Santana’s Corn Pudding – The Best
Celebrity Interviews, Chefs, Cooking, Recipes, RestaurantsThere is mischief in Amar Santana’s eyes as his exuberant laughter fills my kitchen with culinary joy. He is relaxed, his confidence driven by a passion for cooking and a well-proven skill sets. The celebrity chef joined me to share the secrets of his silky corn pudding, a versatile side dish that can accompany everything from steak to sweetbreads. Watch…
Celebrity OC Chef Amar Santana Opens The HALL Global Eatery
Celebrity Interviews, Chefs, Cocktails, Cooking, Recipes, Restaurants, VideosRecognize the name? Chef Amar Santana dazzled viewers as a finalist on Bravo’s “Top Chef.” He competed on Korean Food Battle, and although he doesn’t speak Korean, almost won the competition. The HALL Global Eatery, SCP, Costa Mesa: Along with business partner Ahmed Labbate, Chef Santana has opened a extraordinary food hall at South Coast Plaza (it’s the spot where…
Happily, I’ve known Denise Vivaldo for decades. She could have been a comedian. A good one. Most of what she says and writes is funny. But no … She made her mark in food styling and food writing. She so good at styling for photos that she could even make soupy glop look appealing. Or, how about this ice cream? …
Kristin Nguyen, executive chef-owner of Garlic & Chives in Garden Grove, serves lots of Vietnamese classics in her eatery, many of them adapted with her own unique twists. Dishes such as pomelo salad up with pork belly, and spicy crab sautéed in tamarind sauce, are stables on her menu. There are also less expected offerings such as crunchy sea salt…
My cough was so nasty, it could take paint off a wall. Like so many, my flu-cold misery lasted and lasted. Christmas. New Years. Beyond … Determined to cure it before Groundhog’s Day, I called Kaiser’s on-call nurse. I didn’t want to spend untold hours among other sickies in the E.R., so I put my faith in the phone professional….
Plate Art from Chef Alessandro Pirozzi, Branzino al Piatto at Salerno
Chefs, Cooking, Recipes, RestaurantsBranzino That Is Delectable Artwork from Chef Alessandro Pirozzi Branzino has become an everyday staple on upscale restaurant menus. The delicate, white-fleshed Mediterranean seabass (called “loup de mer” on French menus) tastes almost sweet when cooked correctly. Orange County chef-restaurateur Alessandro Pirozzi knows how to serve it at its very best. He showcases the mild-mannered fish in different ways in…
Blueberry Betty is a one-dish wonder, easy to prepare and scrumptious to eat. Watch this quick how-to video and see just how quickly it comes together. When serving this for company, I assemble the dish before guests arrive. When the doorbell rings, I put it in the oven and set a timer. It’s still warm (but not bubbling hot) when…