TIP OF THE DAY: Steak Grilling Tips From The Palm Restaurant

A grilled USDA prime filet mignon. Photo courtesy Palm Restaurant.   We had the chance to “grill” Bruce Bozzi Jr., a fourth generation family member of The Palm Restaurant, about grilling steak. Here are some of his family’s tricks of the trade for preparing the ultimate steak. Choose your cut and get grilling: HANGER STEAK…
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COOKING VIDEO: How To Make A Grilled Cheese Sandwich

  This recipe includes several grilled cheese tricks from Chef Ryan Davis: Herbs. Add herbs to the melted butter before brushing on the bread. Grate. Grate the cheese—it will melt more evenly than sliced cheese. Harden softer cheeses in the fridge or briefly in the freezer, if necessary, prior to grating. Layer. Layer on the…
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TIP OF THE DAY: Summer Fruits & Vegetables, Part 2

Yesterday, chef Johnny Gnall highlighted new ways to serve seasonal produce. Today he discusses five more fruits and vegetables, bursting with flavor and waiting for you to pick up a pound or two. If you have questions or suggestions for tips, email Chef Johnny. OKRA Some people can get weird about okra, and with good…
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TIP OF THE DAY: July & August Fruits, Part 1

Chef Johnny Gnall is luxuriating in summer produce. Today he shares new ways to use old favorites. If you have questions or suggestions for tips, email Chef Johnny. In case the massive heat wave didn’t clue you in, summer is at full force right now. If you don’t enjoy the heat, you can still take…
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TIP OF THE DAY: Enjoy Raw Corn Plain Or In A Recipe

Many vegetables are enjoyed raw, so why not corn? Like broccoli, carrots, green beans and zucchini, fresh corn—eaten on the cob or sliced off it—is delicious. When we get home from the farmers market with our fresh-picked corn, we husk and enjoy an ear on the spot. No butter or salt is needed—in fact, the…
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