Chef's Corner: Tunisian Lamb & Eggplant Stew with Farro, Parsley & Harissa
Harissa is a hot chili paste from North Africa. You can make it from scratch, but Howie's/Alexander's can save you time and effort with...
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Chef's Corner: Stir-Fried Udon With Pork and Scallions
Pretty quick. Tasty. Why say more? Adapted from Bon Appetit Magazine Use this recipe as a guide. Noodles, cabbage, ginger, soy, mirin and...
Chef's Corner: Soft Polenta with Pancetta, Garlic and Hot Pepper
Warm, filling and easy to make. The perfect fall and winter meal. It is adapted from Italy al Dente by Biba Caggiano where she says once...
Chef's Corner: Risotto with Scallops, Lobster Mushrooms, Saffron & Pistachios
An extraordinary dish where the scallops turn a warm orange color from the exquisitely flavored spice, saffron. Surely a great choice for...
Chef's Corner: Chocolate Treats & a Cocktail with Maldon Salt
When chefs speak of 'seasoning' they mean salt which brings out the flavors of other ingredients. Food can be bland without it. Premium...
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