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How Chef's Entertain at Home Slideshow

How Chef's Entertain at Home Slideshow

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James Boyce

When not tending to one of his three Huntsville-area restaurants, including Cotton Row and Pane e Vino, Boyce can often be found at home, entertaining a group of friends and family around his family's large 7-by-11-foot marble island. "It's like a cooking class, wine tasting, and party all in one," says Boyce. It gives guests a great vantage point to watch, and perhaps help, when needed. His favorite part? "I love how open it feels — it makes it easy to work and entertain at the same time."

Zak Pelaccio

He's best known for the Asian-inspired grub served up at one of his many Fatty Crab or Fatty 'Cue establishments up and down the Eastern Seaboard (from New York City to St. John…). Yet after a day running the kitchens, you might find him playing cards with his son and girlfriend around the small table in the center of the kitchen, or perhaps kicking back with buddies (and a drinking game). But more often, it's family.

Come dinner time, "The variety of what gets cooked is larger than your imagination," he adds. He almost always has two old cast-iron pots or griddles on his brand-new stovetop at any given moment. "When I look over there, I smile at the old, heavy, cumbersome objects and new, efficient, shiny equipment living together in perfect harmony..."

Anita Lo

When not working in the city at her restaurant, annisa, this Top Chef Masters contestant and author of the recent Cooking Without Borders loves to spend time in the kitchen at her home on Long Island, N.Y. "The huge center island is a great place to prep, plate, and to congregate." When entertaining friends, Lo often offers cocktails there. "It allows me to stay connected while I'm putting the finishing touches on the meal."

Entertaining aside, the light-filled space is also a workspace. "I also like to read and work on my laptop there. I had a bookshelf and stools put in to facilitate that."

Ken Oringer

When this James Beard Award-winning chef isn't running one of his seven Boston restaurant kitchens, from the fine dining destination Clio to the Italian enoteca Coppa, he can be found relaxing in the sunny kitchen overlooking the city with his beautiful wife and daughter, perhaps prepping for an Oringer favorite — taco night — complete with tortillas made at home on his tortilla press.

Michael Chiarello

When we toured this culinary celebrity and restaurateur around Eataly in New York City, it became readily apparent how deep his Italian roots are. So it's no surprise that, like in many Italian villas, Chiarello's kitchen is centered around a wood-burning oven/fireplace, his favorite aspect, if you ask him. "The space is definitely for both cooking and entertaining," says Chiarello.

It has an open layout that makes people feel welcome to "mingle and nosh" while he's cooking. A dinner party at Chiarello's home might include traditional paella, cooked in the oven, and served at the formal dining table just a couple of steps away.

Mark Gaier and Clark Frasier

This James Beard Award-winning duo has three restaurants, including the acclaimed Arrows in Ogunquit, Maine, and authored two cookbooks, most recently, Maine Classics. When not in one of their restaurants, however, the pair loves to entertain in their home kitchen. They'll start the night with a huge platter of local oysters over ice, some Arrows smoked salmon, frosty gin martinis, and chilled champagne — "It's key to have everything ready to go before guests arrive," they add.

Their favorite part of the kitchen? The large, uncluttered windows overlooking the garden — and they're Boos chopping block. "Simple yet essential," they say. We agree.

David Myers

A lifelong surfer and passionate traveler, chef/owner David Myers seeks to bring his food to diners around the world, be it at his L.A. bistro Comme Ça or at the patisserie or cafe at the Mitsukoshi department store in Tokyo's glitzy Ginza shopping area. And at home? "I'm always entertaining in the kitchen. It seems to be where everyone hangs out." His cutting board is always out, and depending on what's for dinner, perhaps a selection of cheese and charcuterie from Comme Ça for snacking. "We eat standing up in the kitchen and drink wine."

The Martha Stewart Dinner Recipes We’re Loving Right Now

Martha Stewart’s recipes have been a staple in our houses since we were kids, and much to our relief, the lifestyle Queen is still churning out tasty meal ideas to this day. While we’re more than happy to scarf down her zucchini bundt cake for dessert or sip on a chilled glass of her sangria, what we really rely on Stewart for are her dinner recipes.

We love how Stewart’s dinner recipes are so ingredient-focused. She has a way of turning something simple – like a sandwich – into a dinner party-worthy recipe (we’re looking at you, lobster BLTs!).

If you’ve been in a dinner rut, never fear! Martha Stewart’s best dinner recipes are here to help you. One look at these recipes, and you’ll find yourself ready to run into the kitchen to get cooking.

How to Make Hamantaschen Right At Home

Chef and Food Network Kitchen star Michael Solomonov shows us how to make the beloved Purim cookies.

Related To:

Try This At Home: Hamantaschen

When chef Michael Solomonov and his business partner Steve Cook develop recipes for their Philadelphia restaurants (including Zahav, Abe Fisher and K&rsquoFar), they often start by talking about their mothers. "Someone will say, 'Oh wait, my mom makes it like this. Let me get her recipe,' " Michael says. Steve&rsquos mom, Susan, provided the dough recipe for these hamantaschen &mdash traditional triangular jam-filled cookies that show up on their menus for the Jewish holiday of Purim. It&rsquos a pretty classic recipe, with a few exceptions: Susan adds brown sugar and maple extract to her version. The resulting cookie is extra chewy, and perfectly sweet.

Text written by Francesca Cocchi for Food Network Magazine.

Photographs by Michael Persico.

Make the Dough

Beat the butter, both sugars, the egg, milk, vanilla and maple extract (if using) with a mixer on medium-high speed. Add the flour, baking powder and salt and beat until fully incorporated.

Divide the dough into thirds and wrap each portion tightly in plastic wrap. Refrigerate at least 4 hours or overnight.

Form the Hamantaschen

Position racks in the upper and lower thirds of the oven and preheat to 375 ̊ F. Roll out one piece of dough on a floured surface until 1/8 inch thick. Use the rim of a juice glass to cut out 3-inch circles. Repeat with the remaining dough.

Spoon a teaspoon of the apricot preserves into the center of each circle of dough.

Fold in the edges of the dough to form a triangle, pinching at the corners to keep the filling in but leaving the center filling slightly exposed.

Bake the Hamantaschen

Arrange the hamantaschen on 2 baking sheets (use nonstick pans or line the pans with parchment paper).

Bake, rotating and switching the pans halfway through, until the hamantaschen are lightly browned, 8 to 10 minutes.

Let cool a few minutes on the baking sheets, then remove to a wire rack and let cool completely.

Tortellini in Brodo di Cappone (Tortellini in Chicken Stock)

Silvia Grossi, Chef at Il Salviatino in Florence

“I was born in Modena, and my childhood was full of traditional dishes from my region — lasagne, tortellini, maccheroni al ragu, tagliatelle, zampone, cotechino — too much, too good. But my favorite recipe is tortellini in brodo di cappone. I started learning how to make tortellini when I was just five years old with my grandmother. I had to climb on the kitchen counter and tried and tried to make the shape of the tortellini. I remember being very happy when, after trying several times, I could get somewhat close to what the tortellini should look like. I was so proud to put my tortellini close to the perfect ones made by my grandmother. Now I know how to do them, and on Christmas day, when my family is all together, the tortellini is never missing from our table — handmade, one by one, like a long time ago.”


For the Tortellini

For the Tortellini Filling

  • 5 oz. minced pork meat
  • 3 tbsp. Parmigiano-Reggiano cheese
  • 1 tbsp. breadcrumbs, toasted
  • 2 oz. mortadella, finely minced
  • 2 oz. Parma ham, finely minced
  • 1 egg yolk
  • Salt, pepper, and nutmeg

For the Capon (or Chicken Stock)

  • 1 capon (or whole chicken), about 2 lbs.
  • 3.5 oz celery, chopped
  • 3.5 oz. carrots, chopped
  • 2 white onions cut in half
  • Water, salt, and bay leaves


 Mix all the tortellini ingredients together to form a dough. Cover and put the mixture in the fridge for two hours.

Cook the minced pork in a pan with olive oil, salt, and pepper. Let it cool in a colander to eliminate the liquid that will form. In a bowl, mix with the rest of the filling ingredients.

Cut the chicken into four large pieces. In a big pot, add all the ingredients together and boil slowly for four to five hours.

Remove the pasta dough from the refrigerator. Stretch the dough until it’s fine and cut it into one-by-one-inch squares.

Put some filling in the center. Fold into a triangle, being careful to seal the edges well, then turn the first corner until you catch the other. Push to close.

When the tortellini and stock are ready, boil them for three to four minutes.

Best Burmese recipes

Burmese fried chicken (kyet thar kyaw)

The Rangoon Sisters (half Burmese sisters Emily and Amy Chung) have been wowing their supper club diners with Burmese-inspired dishes since 2013 – here they share their take on a popular street food from Burma. Burmese fried chicken is seasoned with chilli and turmeric, and traditionally served on the bone without a batter. In 2015, Yangon saw the arrival of the first branch of the big international fried chicken joint we all know and love, to huge queues. The sour dipping sauce (achin yay) packs a punch and goes particularly well with fried snacks. If you can’t get hold of tamarind pulp, you can substitute it with a teaspoon of ready-made tamarind paste mixed with 100ml of hot water.

Burmese crispy pork wontons

Crunchy and hot with a sweet and tangy sauce, these crispy wontons were always a part of the festive season at Emily and Amy Chung’s Chinese-Burmese childhood home. The Rangoon Sisters have added a Burmese-inspired twist to the filling and the sauce, to pay homage to both parents (their mum being from Myanmar).

Burmese chicken pilaf (danbauk)

A fragrant chicken pilaf, danbauk is served at countless celebrations in Burma. This recipe comes from MiMi Aye, a chef, author and host of the Burmese Food & Beyond supperclub. Full of sweet and warming spices, danbauk is often referred to as a Burmese biryani, but it owes more to Persian cuisine and, in fact, the name is derived from the Persian culinary term ‘dum pukht’. All cooked in one huge pot, it is served with great aplomb at the table, with a feast of crispy fish relish (floss), Burmese-style coleslaw, and refreshing sour soup on the side, all of which balance the buttery richness of the rice. Drinks are generally not served during a Burmese meal – instead, liquid refreshment comes as a broth or soup.

Burmese-style pork and potato curry

Treat your friends and family and cook this punchy Burmese curry recipe from food writer and chef Darina Allen, with tender pork belly and soft waxy potatoes. This easy dish may take a bit of time but it will be well worth the wait.

Belly of the Feast

"I'm not sure if summer was created for eating fried clams, or if fried clams were created to eat in the summer," Adam Geringer-Dunn, the chef/co-owner of Greenpoint Fish & Lobster in Brooklyn, wonders.

Either way, we can all agree: It's not summer unless you've gotten your hands on a paper boat brimming with crispy, golden fried clams, spritzed with a bit of lemon and doused in tartar sauce (see the video above).

"There's seasonality to eating, and there's a seasonality to craving," Jeremy Sewall, the chef/owner of Island Creek Oyster Bar in Boston, says. "This is the time of year. You don't crave clams in January. You crave them in summer when you can sit outside with a cold beer and fried clams."

Since not all of us can coast to a New England clam shack, we've got a recipe that will prevent some serious FOMO from souring your summer (get it here). But since we're mostly Californians, New Jersey natives and Southerners here at TT, we picked the brains of some of our favorite seafood-loving chefs to get their insight on mastering the classic dish at home. Let's shell out their advice.

Belly > Strips
The age-old dilemma of belly vs. strips goes much deeper than that—they're, in fact, two different species. "Clam strips are made from large surf clams, shucked, pounded flat and cut into strips," Geringer-Dunn explains. "They're much chewier and lack nearly all the delicious clam flavor you get from whole-belly clams." So go with your, err, its gut, and pick up clam bellies, which are soft-shell varieties like Ipswich. "You get a slightly sweet chew from the skirt and the siphon with a juicy, slightly creamy belly," Sam Baxter, the chef at Connie & Ted's in L.A., says.

As much as we love sticking our toes in the sand, we don't like it in our clams. Matthew Gaudet, chef at West Bridge in Boston, understands the struggle. "Purge. " he exclaims. "I immediately put the clams in ice-cold, salty water with a handful of cornmeal and another handful of salt to remove the grit." However, don't fret if a few grains straggle behind. "Sometimes eating really good fried clams means eating a little bit of sand," Sewall says. "That's the ritual." Alternatively, you can easily find preshucked clams at local seafood markets.

First-Place Fry Mix
The real game changer in your dry mix probably isn't in your pantry. "Corn flour is the only dredge," Gaudet says. "It should be a thin and crispy crust with straightforward clam flavor." The superfine flour is made from ground whole kernels and lends extra crunch. As for the wet ingredients, nearly every chef we talked to praised the power of buttermilk. "Buttermilk has great flavor," Sewall explains. "Plus, you can do batches ahead of time." We also whip an egg into our wet ingredients for more richness.

Batch, Please
Though most of the chefs rely on deep fryers, you can still achieve golden glory with a heavy-bottomed pot and a few glugs of canola oil. The key is to be patient and fry in batches. "Don't overcrowd, because the temperature will drop and the clams will fry too long, leaving them chewy and overcooked," Baxter warns.

End with a Bang (or Tartar Sauce)
How to finish it all off? "Homemade tartar sauce and a lemon wedge," Geringer-Dunn says. "That's it!" Now, you can't beat the classic one-two-tangy punch as the condiment companion to those hot pockets of briny goodness. For our recipe, we stick with the classic combo—because why mess with a good thing?

The Ina Garten Dinner Recipes That Will Impress Everyone at Your Table

Here we are, one year after the pandemic began and we have finally started rolling out vaccines. With more and more people getting vaccinated, the dream of hosting dinner parties is getting closer and closer. We’re not there yet, but (hopefully) soon, we’ll be inviting our vaccinated friends and family over for a long-awaited get-together. When that day comes, you know you’re going to want to go all out with the dinner menu to celebrate. When we’re in need of a mouthwatering and showstopping dinner menu, we almost always find ourselves turning to chef Ina Garten for main course recipes. Why? They’re not only mouthwatering and impressive to guests, but they also don’t require the culinary chops of a James Beard Award-winning chef to make.

“What I’m always looking for is a remembered flavor,” Garten told The Kitchn in 2015 when asked for her best dinner party advice. And as it turns out, many if not all of Garten’s recipes have just that: familiar yet phenomenal flavor. For instance, Garten’s English rib roast may look complicated, but it’s actually an incredibly simple two-step process that leaves you with a juicy, perfectly seasoned piece of meat you can pair with a virtually endless list of side dishes.

So, let us save you all that time flipping through the Barefoot Contessa host’s many, many cookbooks or endlessly scrolling through her website for the perfect main course for your next dinner party. We did the work for you. Ahead, take a look at our favorite Garten recipes that are sure to impress your dinner guests.

How Chef Ann Kim Makes a Lobster Roll

When it comes to lobster rolls, Ann Kim is a bit of an aficionado. “In most restaurants, they’re usually served dressed or ‘naked’ with butter,” she says. “But I love both.” Kim, who is the executive chef of the Garden & Gun Club in Atlanta, brought the techniques together when developing her own lobster roll for the restaurant. The result: a decadent sandwich that’s truly the best of both worlds. “The roll is dressed in a nice creamy sauce on a buttered, toasted bun, along with a side of butter,” she says. “It’s tough to beat that.”

photo: Amy Sinclair

For the dressing, Kim riffed on a classic comeback sauce, adapted from a recipe in G&G’s The Southerner’s Cookbook, that also gets slathered on the popular Club Burger. Augmented with a splash of lemon and an extra dollop of Duke’s mayo, the sauce thickens and brightens, complementing the sweetness of the lobster meat. According to Kim, consistency is key: “Lobster is high in water content, which will thin out the sauce, so make it slightly thicker than you might normally like.” From there, the recipe leaves plenty of room for adaptation. “The roll is best with fresh lobster, but cooking a live lobster can be a little intimidating, so pre-cooked Maine lobster meat is another great option.” In a pinch, however, the chef encourages home cooks to substitute as needed: shrimp, lump crab, or any pan-seared white fish will work just as well.

When you’re ready to serve, pile the dressed lobster into a high-quality, New England–style hot dog bun—when in doubt, “Martin’s potato rolls make a great substitute,” says Kim— sprinkle with your garnish of choice, and don’t forget a ramekin of melted butter. An equally tempting side doesn’t hurt, either: “If you’re going to be indulgent with the sandwich, why not be indulgent with some fries too?” the chef adds. “Finish them off with parmesan or truffle oil and really go all-in.”

The Garden & Gun Club at the Battery Atlanta is currently open for takeout orders. Visit the Club’s website for more information or see the takeout menu here.

"I have made this before and this recipe is absolutely incredible. I would recommend using the marscapone cheese if you can find it for the taste and texture."

© 2021 Discovery or its subsidiaries and affiliates.

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