ReMARKable Palate #102: The Foods of Chile
Today we learn about the many culinary products coming out of the wonderful South American country of Chile. First, we speak with Chef Erio Cavalieri, an American chef of Chilean heritage who prepares a number of dishes using the diverse products coming from this enchanting land, […]
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The ReMARKable Palate Podcast has been nominated for a Podcast People’s Choice Award in the Food and Drink category. I’m so honored to have been chosen as one of the nominees, because so many initial nominations were cast. Over 335,000 people submitted 6 million plus nominations, so each show that got into the […]
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(6 servings)From the Fannie Farmer Cookbook
1 cup chicken or vegetable broth1 1/2 –inch piece ginger root, quartered2 pounds bok choy3-4 Tablespoons rice wine vinegarA few drops hot pepper oilSalt, to taste
Pour broth into a large sauté pan and add the ginger. Cut the bok choy into halves or quarters and add to the sauté […]
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ReMARKable Palate Video #11: 100 Mile Menu
Video coverage of the 100 Mile Menu event at New York’s Great Performances. All the food came from farms from within 100 miles of New York City. We see the guests helping to prepare their meal, talk to some of the chefs, and hear from […]
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ReMARKable Palate #101: 100 Mile Menu
I attended a special event at New York’s Great Performances, celebrating the 100 Mile Meal concept. All the food came from farms from within 100 miles of New York City. The event was a benefit for Just Food, which works to help create CSAs in the […]
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This is a “quick pickle” that doesn’t require sterilizing jars, because you’ll eat it within an hour of making it! Tonight I substituted the zucchini and summer squash we’ve been getting from our CSA. I always add a couple cloves of garlic, chopped. (6 servings)
2 cucumbers1 teaspon salt2 teaspoons superfine sugar¼ cup […]
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ReMARKable Palate Video #10: Bastille Day at Les Halles
Video from the Bastille Day festivities at Les Halles Restaurant in Lower Manhattan, including the world famous Waiter Race, Can-Can Girls, The Statue of Liberty and a dancing cow!
Sponsor: www.godaddy.comUse these codes for special discounts at checkout:
palate1 for 10% off any orderpalate2 for $5 off any order […]
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(makes 2 cups) Recipe from: Mollie Katzen’s Sunlight Cafe by Mollie Katzen (Hyperion)
1 pound cooked beets1/2 tsp salt5 Tbsp fresh lemon juice2 Tbsp light honey2 to 3 Tbsp chopped lemon zest1/3 cup crystallized ginger
Peel and coarsely grate or mince the beets, and transfer to a medium-sized bowl. Add the remaining ingredients and mix thoroughly. Transfer […]
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ReMARKable Palate #100: Bastille Day 2007
I take you along as I join the Bastille Day festivities with Ariane Daguin and our friends at D’Artagnan as they host a petanque festival in Bryant Park, pitting many French Restaurateurs against each other in a “Boule-a-thon”. Then we head downtown to Lower Manhattan and join Phillipe […]
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ReMARKable Palate Video #9: Chef Josh DeChellis
Video interview with Chef Josh DeChellis, formerly of Sumile and the soon to open Bar Fry Tempura Restaurant on Carmine St. in the Village. We speak about the perfect tempura batter, what drives his cuisine, and perfect Prosecco pairings at the Vino in Villa event. Listen to […]
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ReMARKable Palate #99: 2007 Summer Fancy Food Show
Highlights from one of my favorite events of the year: The NASFT Fancy Food Show. Over 2500 vendors from all over the world show off their best food products at New York’s Javits Center. We’ll have a number of audio and video podcasts […]
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Well, we’re in the thick of it, exploring just a few of the more than 2500 exhibitors at this year’s Fancy Food Show. It’s 3 days of non-stop sampling, interviewing, and meeting exciting people in the food business. We will have podcasts, both audio and video, in the coming weeks. Here’s a […]
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Farm-Style Braised KaleFrom Greene on Greens (4 servings)
2 strips bacon1 Tablespoon unsalted butter1 small onion, finely chopped1 pound kale, stems removed, roughly choppedSalt and freshly ground pepperPinch of ground allspice1 Tablespoon red wine vinegar1 lemon, sliced thin
Sauté the bacon strips in a large skillet until crisp. Drain on paper towels. Crumble […]
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Well, the aliens have landed! We got our first delivery of kohlrabi in our CSA baskets this week, and I’m excited to make them. In addition to fine dicing them to throw in salads, I’m going to make the following dish this weekend:
Kohlrabi with Parmesan (4 servings)
2 small kohlrabi bulbs1-2 Tablespons unsalted butter4 […]
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If you’ve been listening to my Podcast, you’ve heard me mention the “100 mile diet” a few times. Well, it’s an idea that’s really starting to get momentum. More and more people are focusing on eating locally, seasonably, and sustainably, choosing not to consume foods out of the natural season for their area, […]
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ReMARKable Palate #98: Rogowski Farm, Part 2
I visited Jennifer up in the Hudson Valley this week, so we headed up to the famous Black Dirt region to visit Cheryl Rogowski, proprietor of Rogowski Farm in Pine Island, NY.
This is part 2 of our tour of the farm with Cheryl. You can hear Part […]
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What a way to use leftovers! I had some remaining truffles from a client dinner, and I brought them up to Jennifer’s. We decided to make “eggs in the basket”, Italian style, simply served with shaved truffles preserved in oil.
We enjoyed the breakfast poolside, and of course used the “cut outs” from the […]
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Jennifer and I spent some time at Rogowski Farm speaking with proprietor Cheryl Rogowski, and I’m covered in black dirt! But it was SOOO worth it to be able to pick my own dinner. Cheryl was an accountant in corporate America before returning to her family’s 120 acre farm to grow over 150 […]
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Honey-Peppered Turnips
A translation of a recipe from De Re Coquinaria, the ancient Roman cookbook, this dish is from Bert Greene’s classic Greene on Greens. (4-6 servings)
1 Tablespoon unsalted butter2 Tablespoons honey1 pound turnips, peeled, cut into ¼-inch dice½ teaspoon freshly ground black pepperKosher saltChopped fresh parsley
Melt the butter with the honey in a […]
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Mark C. Tafoya is a personal chef in New York City. He is also a world traveler and self-taught gourmand. He is a graduate of Yale University, worked as an actor for 10 years, both On and Off Broadway, and in independent films. His love of travel and food has taken him around the world. He hopes to share his love of world cuisine with you!
