Posted by Jennifer Sendrow Josh DeChellis is a chef who thinks globally. He’s cooked classic haute cuisine at the famed L’Arpege in France, mastered seafood with Rocco DiSpirito in New York, picked up some new tricks behind the stove in Singapore, and created two Japanese restaurants. His latest travels have taken him to Spain, where he was inspired to create the menu he’s now serving at New York’s La Fonda Del Sol. Chef DeChellis joined us today on Morning Living with Fast and Fancy recipes
There are few things more comforting than the unassuming soup. There are also very few foods that are as versatile. Whether you’ve got meat, poultry, fish or veggies, you’ve got the makings for a good wholesome meal. Just about anything can be turned into a soup if you set your mind to it and leftovers are the perfect first choice for a soup-based face lift. Such is the case with this dish. After making a huge batch of Spanish rice I realized that we would never finish it off and honestly
It takes a foreigner an average of three hours in Russia before he or she realizes that Russians are serious fish eaters. Actually, I made that up.
The first Friday of fish fry season is nigh. Known to many as Lent and known to all as a time when hoppy brew and battered cod reigns supreme, the next six weeks churches and organizations all over St. Louis will host good old fashioned fish fry dinners. St. Louisans from every spiritual persuasion troll around the city to partake in these cheap nights out, and there are even roving fish fry crews that circulate around the city. Steve Smith, owner of The Royale in South City, is the organize
Reading the recipes from the Kosher Cooking Carnival in my previous post inspired me to post a recipe of my own. When we were first married I spent quite a few Shabbosim at my in-laws house (although not as many as Israeli couples do!). My mother-in-law made a lot of wonderful dishes, but the one I started to make myself was salmon croquettes. These can be made and eaten warm from the pan, or can be refrigerated and eaten on Shabbat as a first course at lunch. When we moved to Israel, and I f