Is this Kosher Chef the Next Top Chef? Consider this Ceviche.

photo: Natalie Woyshner

photo: Natalie Woyshner

Contributed by Katy Morris

How does a non-Jewish, half-Mexican, half-Japanese, treyf-loving chef become the first ever kosher “cheftestant” on one of the most popular TV shows in the country?

I didn’t pick kosher, kosher picked me,” he claims.

Chef Katsuji Tanabe of L.A.’s premiere authentic Mexican kosher restaurant, Mexikosher and recent winner of Food Network’s Chopped, made it through the first round of Top Chef last Wednesday eve. 

On the eve of the premiere, I asked him to Tell Me More. Continue reading

The Prime Grill Cookbook Give-Away: Falafel Crusted Salmon

image courtesy of Prime Grill and Pelican Publishing Company

image courtesy of Prime Grill and Pelican Publishing Company

I’ve always been pleased to see so many non-meat alternatives for vegetarians dining at Prime Grill in NYC.

Chef David Kolotkin is as creative with apps and salads as he is with beef entrees. And with a fish section including rich entrees, like Teriyaki Glazed Chilean Sea Bass with Cauliflower Curry Puree and  Red Snapper en Papillote, there’s really something for everyone at Prime.

My favorite fish dish nods subtly to Middle Eastern ingredients in this recipe for Falafel Crusted Salmon. Continue reading

Elegant and Easy Salmon en Papillote

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I’m not interested in fooling our dinner guests into thinking I’ve slaved for days to cook for them. But I am interested in easy techniques that yield delicious results and even a little drama on the plate.

I should have learned this easy technique for cooking fish eons ago. The truth is that I  didn’t learn it until I took a cooking class in my hometown in CT a few weeks back   The theme was Deceptively Easy Recipes for Entertaining.
Continue reading

Seasonal Snippets: Leeks in Midwinter

Leeks recently pulled

Contributed by Katy Morris

We are very excited to introduce a brand new series…Seasonal Snippets! These monthly posts will provide you with everything you need to know about the most interesting seasonal fruits and veggies so that locavores can continue to eat the diverse bounties of our land all year long. Continue reading