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Tag: Chefs

Dauphin County hideaway home on wooded lot boasts chef’s kitchen, 3 levels of decks: Cool Spaces

Situated on almost four acres of wooded land, this home sits tucked away on a quiet cul-de-sac in the Derry Woods development.



a large kitchen with stainless steel appliances and wooden cabinets: The kitchen area


© A Cool Spaces home at 479 English Ivy Court in Derry Township.rSeptember 25, 2020.rDan Gleiter | d…
The kitchen area

Every view is one of natural beauty thanks to large windows and three levels of decks and balconies. Natural plantings in the front and back attract wildlife.

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Inside, wooden floors can be found throughout the home. A dining room flows into a chef’s kitchen with two ovens, two microwaves, two sinks, a large island and plenty of storage space.

Counter seating is available in the kitchen as well as in an adjoining great room with vaulted ceilings, skylights and fireplace.

The master suite has its own balcony, large windows overlooking the backyard and a walk-in closet and a master bath.

The finished lower level offers

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Chilaquiles Straight from a Chef’s Home Kitchen

In December, Juan Sánchez, who was then a chef at Made Nice, Eleven Madison Park’s casual sister restaurant, started an Instagram account: @citlali_cocina. After five years in New York, Sánchez had noticed that the city’s Mexican food was mostly confined to the styles of a few regions, including Puebla, in central Mexico, and Oaxaca, in the south. Citlali Cocina would be a small way to highlight the cuisine of his home town, Guadalajara, and a place to collect ideas for the restaurant that he hoped to open someday.

Sánchez gets his corn tortillas from the Bronx and cuts them into postage-stamp-size squares before frying them. His salsa is made with tomatillos and two kinds of chilis.Photograph by Caroline Tompkins for The New Yorker

The first photo he posted was a glamour shot of a quesadilla, a pale corn tortilla topped with thick, melty strands of quesillo, a stretchy

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Chefs are parents, too. Here are their tips if your kitchen is now a makeshift school cafeteria

Yahya Noor from East Boston’s Tawakal Halal Café has seven kids — four of whom started virtual class last week — so he knows what he’s talking about.

“Think about it like going to school all day, where you don’t have the option to just go to the cafeteria,” he says. Instead, he packs Tupperware containers of lunches and snacks the night before for easy distribution at set times so his kids don’t get distracted. A favorite? Basmati rice with wild-caught salmon from Market Basket (his go-to grocery store), mozzarella cheese sticks, and grapes.

Yahya Noor of Tawakal Halal Café.
Yahya Noor of Tawakal Halal Café.Handout

Get creative at breakfast

If your kid eats on the fly, use breakfast as the main meal. Valentine Howell from Krasi in the Back Bay has an 11-year-old daughter with an “eclectic” palate and a remote curriculum in Roslindale. He fashions breakfast “sushi” with a banana rolled in Greek

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