Food Hunter's Guide to Cuisine

Stanley Tucci Just Dropped the Ultimate Pizza Collection and It Is a Game Changer for Pizza Night

2026-02-12T17:45:00.000-07:00

By: The Food Hunter

If there is one thing we know about Stanley Tucci, it’s that he knows his way around an Italian kitchen. From his viral cooking videos on instagram to his beloved travel series, the Oscar-nominated actor has become the internet’s favorite Italian culinary guide. Now, he is expanding his partnership with GreenPan to bring a taste of Italy directly to your countertop (or your patio) with the launch of the Tucci Electric Indoor and Outdoor Pizza Oven.

"Because I love pizza so much, the folks at GreenPan, myself, and our brilliant designer, Jan Hoekstra, have comeup with a pizza oven.” – Stanley Tucci

Courtesy Tucci by GreenPan

Following the massive success of his cookware line, this new collection moves beyond the stovetop and focuses on the art of the perfect pie. Here is everything you need to know about the sleek new tools that are about to transform your Friday pizza nights.

The centerpiece of the launch is a high-performance electric oven designed to work as well in your kitchen as it does out by the barbecue. While many outdoor pizza ovens require wood or propane, this electric model offers a "plug and play" simplicity that does not sacrifice power. It reaches a blistering 850°F, allowing you to cook a 13-inch pizzeria-quality pizza in as little as 90 seconds.

Tucci and the GreenPan team have packed the oven with clever, user-friendly details. The included pizza stone actually spins at the touch of a button to ensure an even cook without you having to manually rotate the pie. There is also an innovative "Boost" mode that lets you independently power the top or bottom heaters. This means you can dial in the heat to get that perfect, charred finish on the toppings or extra crispiness on the base.

The oven also solves common "pizza launch" frustrations. The rack automatically moves toward you when the door opens, making it easier to slide the pizza in or take it out. Plus, a unique back wall prevents your dinner from sliding off the stone and into the back of the oven. Naturally, it comes with a gorgeous stainless steel pizza peel featuring Stanley’s signature champagne-colored handle.

This collection isn't just about the "Tucci" name; it is about bringing professional-grade results to the home cook. Whether you are hosting a backyard summer party or a cozy indoor dinner in the middle of winter, these tools make the process feel effortless and elevated.
The Stanley Tucci x GreenPan Pizza Collection is available now. If his past launches are any indication, these are sure to be the "it" gift for home chefs and pizza enthusiasts alike.

The Only Holiday Wine List You’ll Need This Season

2025-12-12T04:00:00.001-07:00

By: The Food Hunter

As the holiday season settles in, our tables fill with rich flavors, festive dishes, and the kind of gatherings that call for just the right wine. From intimate dinners to full-house celebrations, choosing the perfect pour can make every meal feel a little more special. This guide brings together a thoughtful mix of reds and whites designed to complement the season. Wines that pair effortlessly with everything from hearty roasts to delicate appetizers. Consider it your roadmap to sipping your way through the holidays with confidence and joy.

J Vineyards Russian River Valley Pinot Noir ($60)
Lush and expressive, this Pinot Noir sings with red cherry, raspberry, and a touch of cranberry, layered with subtle hints of spice and forest floor. Silky tannins and vibrant acidity create a graceful balance that feels both approachable and refined. Pair it with seared duck breast, wild mushroom risotto, or a herb-roasted chicken, or enjoy alongside a baked brie with fig jam for a holiday-ready indulgence.

Baldacci Fraternity ($85)
Bold and confident, Baldacci’s Fraternity delivers ripe black cherry, plum, and a whisper of cedar, making it the wine equivalent of a grand holiday entrance. It’s polished, structured, and ready for hearty showstoppers like roast lamb, beef tenderloin, or truffle pasta. It also dazzles with aged cheddar on warm rosemary focaccia.

Mi Sueño Pinot Noir ($65)
Silky and expressive, this Pinot Noir balances red berry brightness with a luxurious hint of spice and earth. It’s graceful, charming, and made for holiday classics. Pair it with turkey and cranberry sauce, wild mushroom stuffing, or glazed ham. This is a wine that makes even simple dishes feel like a celebration.

Cloudy Bay Sauvignon Blanc ($40)
Bright and invigorating, Cloudy Bay’s Sauvignon Blanc bursts with zesty grapefruit, green apple, and hints of freshly cut herbs, lifted by a crisp, mineral-driven finish. It sparkles with energy yet maintains a polished sophistication, perfect for clams, citrus-marinated shrimp, or a vibrant goat cheese salad that mirrors its refreshing clarity.

J Vineyards Cuvée 20 (SRP $40)
Cuvée 20 is your effortlessly elegant holiday companion, boosting white peach brightness, brioche richness, and a whisper of lemon meringue that feels like dessert disguised as wine. It’s endlessly charming and food-friendly. Bring it to the table with prime rib and gratin potatoes, buttery crab cakes, or a triple-cream brie topped with lemon curd for a “treat yourself” moment.

Larkmead Firebelle ($100)
One sip of Firebelle will wrap you in velvety layers of dark berries, warm spice, and cocoa. It's a wine that feels like slipping into cashmere. Rich yet impeccably balanced, it loves cozy winter dinners. Serve it with braised short ribs, mushroom Wellington, or a caramelized onion and Gruyère tart for a truly luxe pairing.

Mélanie Pfister Paar Pinot Blanc ($45)
Elegant and quietly radiant, Mélanie Pfister’s Pinot Blanc unfurls with soft pear, white blossom, and a gentle citrus lift, all wrapped in the poised minerality Alsace does best. Perfect with seared scallops, herb-flecked chèvre, or a delicate seafood vol-au-vent that lets its finesse shine.

Etude Carneros Pinot Noir ($70)
Refined yet expressive, Etude’s Carneros Pinot Noir layers red cherry, pomegranate, and a touch of black tea with a velvety texture that feels beautifully composed. A subtle thread of spice and warm earth keeps it grounded while delivering California plushness. Pair it with roast duck, mushroom ravioli, or a caramelized-onion tart for a truly elevated holiday moment.

J Vineyards Brut Rosé (SRP $50)
This lively Brut Rosé practically sparkles with personality, bright red fruit, and that unmistakable Russian River Valley depth. It’s the chic guest who shows up overdressed in the best possible way. Pair it with blackened salmon for a glamorous contrast of spice and sparkle, or serve it with smoked salmon crostini to keep things festive and delightfully decadent.

Paul Jaboulet Aîné Saint-Joseph “Le Grand Pompée” Rouge ($55)
Graceful and savory, this Northern Rhône Syrah shows off red currant, cracked pepper, and a whisper of smoke all carried by a sleek, sculpted frame that feels effortlessly French. Its balance of fruit, spice, and minerality gives it a quiet confidence that wins over the palate. Serve with braised lamb, or a peppery steak to mirror its depth and finesse.

Stags’ Leap Winery Petite Sirah ($50)
Dark, bold, and unabashedly rich, Stags’ Leap’s Petite Sirah plunges into inky blackberry and plum preserves, then winds through layers of cocoa, black pepper, and earthy forest-floor undertones. Plush yet structured, it carries enough power to stand up to heavy holiday fare while still delivering depth and sophistication. A show-stopper beside grilled flank steak, or a savory mushroom-and-herb ragout that calls for a wine with real backbone.

Oleandri 2023 Pinot Noir, Rita Hills ($80)
Silky and luminous, this Pinot Noir flows with ripe red cherry, pomegranate, and whispers of forest floor, all wrapped in a subtle hint of spice. Its delicate tannins and vibrant acidity create a graceful balance, like a velvet ribbon unfurling across the palate. Best enjoyed with roasted duck breast, or a simple herb-roasted chicken that lets its elegance shine.

A Week Night Dinner Win: Snapper, Asparagus & Bell Pepper Sauce

2025-08-18T04:30:00.001-07:00

By: The Food Hunter

This vibrant and flavorful weeknight dinner, Grilled Snapper and Asparagus with Red Bell Pepper Sauce, comes from the Food Network and delivers a restaurant-quality meal with minimal fuss. A little planning ahead to prep the red pepper sauce pays off big time, making it easy to pull everything together in under 30 minutes when dinnertime rolls around. Light, fresh, and full of color, it’s a perfect go-to for warm evenings or anytime you want something quick and impressive.

Grilled Snapper and Asparagus with Red Bell Pepper Sauce

1 bunch asparagus
3 tablespoons extra-virgin olive oil, plus more for the grill
1 large red bell pepper, seeded and chopped
2 cloves garlic, sliced
1 shallot, sliced
4 sprigs thyme
salt and freshly ground pepper
1 tablespoon red wine vinegar, plus more to taste
1/2 cup heavy cream
4 red snapper fillets

Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the bell pepper, garlic, shallot, thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook until the bell pepper is tender, 6 to 8 minutes. Stir in the vinegar, scraping up any browned bits from the bottom of the pan; cook until mostly evaporated, about 1 minute.

Add the heavy cream and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until slightly thickened, about 2 minutes; discard the thyme. Transfer the mixture to a blender and puree; season with salt and pepper and add up to 1 more teaspoon vinegar, if needed.

Preheat a grill to high and generously oil the grates. Rub the fish with 1 tablespoon olive oil and season with salt and pepper. Rub the asparagus with the remaining 1 tablespoon olive oil and season with salt and pepper.

Grill the fish skin-side down until the skin is marked and crisp, about 3 minutes. Carefully flip and grill until just cooked through, 1 to 2 more minutes. Grill the asparagus, turning occasionally, until charred in spots, 4 to 5 minutes.

Spoon the pepper sauce onto plates. Top with the fish and asparagus.

Half the Flour, All of Flavor: Ken Forkish’s Saturday White Bread, Scaled Down

2025-08-04T04:30:00.001-07:00

By: The Food Hunter

There’s something comforting about having a bread recipe you can trust, one that delivers structure and taste without the burden of perfection. For me, that bread is Ken Forkish’s Saturday White Bread, a recipe that I has become my go-to and a favorite in my kitchen.

It isn’t the sort of bread that demands an overnight ferment or obscure flours. It’s straightforward and forgiving,with formula that produces a loaf of bakery-level character: a golden, crackling crust and a crumb that’s tender and deeply satisfying. It’s the kind of bread you tear into minutes after it comes out of the oven, swiping warm hunks through extra virgin olive oil.

What I love most about this recipe is how surprisingly easy it is to master. You don’t need a mixer. You don’t need a starter. And you certainly don’t need to be an expert. The dough is mixed by hand, allowed to ferment slowly, and baked in a Dutch oven.

It’s the kind of recipe that invites repetition, not because it’s challenging, but because it’s endlessly rewarding. It asks little and gives much — a crusty, crackling loaf that never fails to impress and always brings a quiet sense of accomplishment.

The original recipe makes two loaves, but I’ve included a halved version below for a more manageable single loaf.

Single Loaf - Saturday White Bread Recipe
(adapted from Ken Forkish)

500 g all-purpose flour

360 g warm water (90°F to 95°F)

10.5 g fine sea salt

2 g instant dried yeast

Combine the flour with the water in a large round bowl. Mix by hand just until incorporated. Cover and let rest for 20 to 30 minutes.

Sprinkle the salt and the yeast evenly over the top of the dough. Mix by hand, wetting your working hand before mixing so the dough doesn’t stick to you. Reach underneath the dough and grab about one-quarter of it. Gently stretch this section of dough and fold it over the top to the other side of the dough. Repeat 3 more times with the remaining dough, until the salt and yeast are fully enclosed.

Use the pincer method to fully integrate the ingredients. Make five or six pincer cuts across the entire mass of dough. Then fold the dough over itself a few times. Repeat, alternately cutting and folding until all of the ingredients are fully integrated and the dough has some tension in it. Let the dough rest for a few minutes, then fold for another 30 seconds or until the dough tightens up. The whole process should take about 5 minutes. The target dough temperature at the end of the mix is 77°F to 78°F. If the final mix temperature is cooler, don’t worry, it will just take longer to fully rise. Cover the tub and let the dough rise.

This dough needs two folds. It’s easiest to apply the folds during the first 1½ hours after mixing the dough. Apply the first fold about 10 minutes after mixing and the second fold during the next hour. If need be, it’s okay to fold later; just be sure to leave it alone for the last hour of rising.

To fold the dough, dip your hand in the container of warm water to wet it so the dough doesn’t stick to you. With your moistened hand, reach underneath the dough and pull about one-quarter of it out and up to stretch it until you feel resistance, then fold it over the top to the other side of the dough. Repeat four or five times, working around the dough until the dough has tightened into a ball. Grab the entire ball and invert it so the seam side, where all of the folds have come together, faces down. This helps the folds hold their position. The top should be smooth.

When the dough relaxes a bit and flattens repeat the process for the second fold. When the dough is triple its original volume, about 5 hours after mixing, it’s ready to be shaped.

With floured hands, pick up the dough and ease it back down onto the work surface in a somewhat even shape. Dust the area in the middle, where you’ll cut the dough, with a bit of flour. Dust a proofing basket with flour. Shape dough into a medium-tight ball. Place seam side down in a proofing basket or bowl.

Lightly flour the tops of the loaf. Set a side and cover with a kitchen towel. Plan on baking the loaf about 1¼ hours after shaped.

At least 45 minutes prior to baking, put a rack in the middle of the oven and a Dutch oven on the rack with the lid on. Preheat the oven to 475°F (245°C).

For the next step, invert the proofed loaf onto crossed parchment sheets, (for easy transfer), keeping in mind that the top of the loaf will be the side that was facing down while it was rising—the seam side. Use oven mitts to remove the preheated Dutch oven from the oven. Remove the lid. Carefully place the loaf in the hot Dutch oven seam side up. Use mitts to replace the lid, then put the Dutch oven in the oven. Maintain the temperature at 475°F (245°C).

Bake for 30 minutes, then carefully remove the lid and bake for about 20 more minutes, until at least medium dark brown all around the loaf. Check after 15 minutes of baking uncovered in case your oven runs hot.

Remove the Dutch oven and carefully tilt it to turn the loaf out. Let cool on a rack or set the loaf on its side so air can circulate around it. Let the loaf rest for at least 20 minutes.

A New Dinner Favorite: Cacio e Pepe Broccolini with White Beans and Burrata

2025-07-07T05:36:00.000-07:00

By: The Food Hunter

I recently tried a new recipe that I found on Food & Wine and it instantly earned a permanent spot in my weekly dinner rotation: Cacio e Pepe Broccolini with Crispy White Beans and Burrata. It’s everything I want in a meal—simple, comforting, full of texture, and surprisingly elegant.

The broccolini is has just the right bite, sautéed until vibrant green and lightly charred. Tossed in a peppery, cheesy coating inspired by the classic Cacio e Pepe pasta, it brings that cozy, familiar flavor, but with a fresh twist. The real magic, though, comes from the creamy burrata that melts slightly into everything, adding richness and tying it all together. It’s a meal that feels indulgent without being heavy, and it comes together fast enough for a weeknight but feels special enough for guests.

If you're looking to shake up your meal routine with something nourishing and seriously delicious, I can't recommend this dish enough. It's elevated comfort food.

Cacio e Pepe Broccolini with White Beans and Burrata

2 bunches fresh Broccolini, trimmed
extra-virgin olive oil
1 teaspoon fine sea salt, divided
2 (15.5-ounce) cans cannellini beans, drained, rinsed, and patted dry
1 garlic clove, finely chopped
1/4 cup chopped fresh flat-leaf parsley
8 ounces burrata cheese
1 1/2 ounces pecorino Romano cheese, grated
1 teaspoon black pepper

Heat a large skillet over medium-high until very hot. Toss together Broccolini and some oil in a large bowl until coated. Add half of Broccolini to skillet, and spread in an even layer. Cook until slightly charred and crisp-tender, 2 to 3 minutes per side. Transfer to a large bowl, and repeat with remaining Broccolini. Toss Broccolini with 3/4 teaspoon salt.  

Carefully wipe skillet clean, and return to heat over medium-high. Add 2 tablespoons oil; swirl to coat. Add half of the beans; spread in an even layer. Cook, undisturbed, until outer skins of beans begin to peel back, crisp, and brown slightly, about 1 minute and 30 seconds. Add garlic, stir, and cook, undisturbed, until fragrant, 15 to 30 seconds. Transfer mixture to bowl with Broccolini. Repeat procedure with remaining 2 tablespoons oil and remaining beans.  

Gently toss Broccolini and beans with parsley and season with salt and black pepper. Arrange burrata in center of serving bowl, and surround with Broccolini and beans mixture. Sprinkle with pecorino Romano and cracked black pepper. Drizzle with oil, and serve.

A Night at the Leopard Lounge: A Philadelphia Dining Experience

2025-02-19T14:37:00.004-07:00

By: The Food Hunter

If you're looking for a spot that combines elegance with a touch of excitement, the Leopard Lounge in in the heart of Philadelphia's Rittenhouse Square, is an upscale restaurant that is quickly became a go-to destination for those seeking a sophisticated yet laid-back setting in one of Philly's most charming neighborhoods.

As soon as we entered, the lounge's intimate atmosphere drew us in. With plush seating, soft lighting, and a unique leopard-print carpet, it was clear this place exudes both style and comfort. The lounge is also home to a glass-topped baby grand piano, which sets the stage for the live music performances that take place nightly. The music was the perfect backdrop, creating an inviting vibe without overpowering conversation.

For starters, we indulged in Oysters Rockefeller, which were a standout dish at the Leopard Lounge. Each oyster was nestled in its shell and topped with a rich, creamy spinach and herb mixture, perfectly seasoned to complement the briny freshness of the shellfish. Each bite was a perfect balance of rich, savory, and fresh—a must-try for seafood lovers.

Next, we enjoyed a classic Caesar salad. The crisp, fresh romaine lettuce was generously coated in a creamy, tangy Caesar dressing, with crunchy croutons and a delicate dusting of shaved Parmesan—simple but full of flavor.

For the main course, my companion and I couldn’t resist sharing both a perfectly cooked veal chop and a delicate fish dish. The chop was tender, juicy, and seasoned to perfection, while the sea bass was flaky and succulent, offering a light, flavorful contrast. The creamed spinach was rich and velvety, providing a savory, creamy complement to the steak, while the mashed potatoes were buttery and smooth—the ultimate comfort food to round out the meal.

One of the most memorable parts of our visit was the vibrant atmosphere, made even more special by the live piano music that created the perfect backdrop for the evening. It was the kind of place where you could easily lose track of time, whether you were savoring a delicious dinner or sipping a cocktail during happy hour. The lounge’s happy hour, offered Wednesday to Friday from 4:30 PM to 6:30 PM, gives you the perfect opportunity to unwind with expertly crafted drinks and appetizers while soaking in the soothing live tunes.

Looking back, our experience at the Leopard Lounge was truly unforgettable. Between the exceptional food and the lively ambiance, it’s the kind of place that suits any occasion—whether you’re casually enjoying a drink or celebrating a special night out. If you're ever in Philadelphia, it’s definitely a spot worth checking out.

Leopard Lounge
1701 Locust St
Philadelphia, PA
19103

13 Must-Have Wines for Your Holiday Feast

2024-12-02T05:00:00.023-07:00

By: The Food Hunter

As the holidays approach, there's no better time to gather around the table with loved ones, indulge in delicious food, and savor a glass (or two!) of exceptional wine. Whether you're hosting a grand celebration or a cozy family dinner, wine has a special way of elevating the dining experience. To make your holiday menu planning a breeze, I've curated a list of my favorite wines from around the world, including exceptional bottles from Italy and beyond, along with perfect food pairings to inspire your festivities.

1. Statella, Etna Rosso Pettinociarelle 2020

This Sicilian red from Mount Etna is made from Nerello Mascalese and Nerello Cappuccio grapes. It offers a delightful combination of red berries, herbs, and a distinctive smoky minerality. Light-bodied with firm tannins and bright acidity, it’s perfect with roasted meats, lamb, or pasta dishes such as a hearty meat ragù.

2. Barone di Villagrande, Etna Bianco DOC Milo 2019

Made from the Carricante grape, this crisp white wine from Mount Etna has fresh citrus and green apple notes, complemented by a touch of herbal and volcanic minerality. It pairs beautifully with seafood such as grilled fish and oysters, as well as fresh salads and vegetable dishes.

3. Pietre di Luna, Catarratto 2022

This refreshing white from Sicily is crafted from the Catarratto grape, showcasing zesty citrus, floral aromas, and a hint of almond. Its crisp acidity makes it a perfect match for light fish dishes, seafood pasta, or fresh cheeses like ricotta or mozzarella.

4. Volpolo Bolgheri DOC 2022

A lighter style red from Tuscany’s Bolgheri region, Volpolo is a blend of Merlot and Cabernet Sauvignon. With flavors of ripe cherry and plum, soft tannins, and a touch of spice, it pairs wonderfully with grilled meats, pasta with tomato sauce, or roasted vegetables.

5. Cloudy Bay Sauvignon Blanc 2023

This iconic Sauvignon Blanc from Marlborough, New Zealand, is packed with tropical fruit, citrus, and grassy notes. It’s crisp and refreshing, making it an ideal match for seafood such as oysters or salmon, as well as goat cheese and light salads.

6. Etude 2022 Carneros Pinot Gris

From the Carneros region in California, this Pinot Gris offers fresh flavors of pear, green apple, and floral hints, with a clean, crisp finish. It pairs beautifully with roasted chicken, or seafood salads.

7. Torrevento, Castel del Monte Rosso

From the Puglia region, this red wine is made from the Nero di Troia grape. It’s rich with dark berry flavors, tobacco, and spice. Its earthy finish make it ideal for pairing with roast meats, hearty stews, and aged cheeses.

8. Torrevento, Castello del Monte Ottagono

Another gem from Puglia, this wine blends Primitivo with a touch of other local varietals. Full-bodied and opulent, it’s packed with ripe blackberries, plums, and a hint of pepper and chocolate. This wine is a natural partner for grilled steaks, and rich pasta dishes like bolognese.

9. Tenuta Perano Chianti Classico DOCG 2021

From the heart of Tuscany, this Sangiovese-based Chianti Classico offers vibrant flavors of cherry, raspberry, and a touch of earthiness, with high acidity and medium tannins. It’s versatile enough to pair with roasted turkey, tomato-based pasta sauces, or mushroom risotto.

10. Poggio al Tesoro Bolgheri Superiore DOC "Sondraia" 2020

This Bordeaux-style blend from Tuscany combines Cabernet Sauvignon, Merlot, and Cabernet Franc. The wine presents complex dark fruit aromas with herbs and a touch of oak. It’s full-bodied with structured tannins and pairs beautifully with wild game, or beef tenderloin.

11. Sonoma-Cutrer Russian River Valley Pinot Noir 2021

From Sonoma, California, this Pinot Noir is bright and aromatic, with notes of cherry, raspberry, and earthiness. It's an excellent choice for roasted chicken, creamy pasta dishes, or soft cheeses like brie and camembert.

12. Hahn Wines 2022 Pinot Noir

This California Pinot Noir from Monterey County offers ripe cherry and strawberry flavors, with subtle vanilla and oak. Silky smooth and medium-bodied, it’s perfect for pairing with roasted duck, grilled salmon, or wild mushroom dishes.

13. Flora Springs - Holiday Wine

Flora Springs’ Holiday Bottles are created exclusively for wine club members as a special thank-you for their loyalty. Each bottle is meticulously etched and hand-painted, making them true works of art. As the only Napa Valley winery to offer unique holiday designs each year, Flora Springs pours immense care into every detail, ensuring the wine inside and the bottle itself are nothing short of perfection. These elegant bottles make ideal gifts and are perfect for festive holiday celebrations, offering a memorable experience both in taste and presentation.

Introducing the NEW Stanley Pan in Amalfi Sunset—and More!

2024-09-13T12:23:00.000-07:00

By: The Food Hunter

Meet the new 4.5-quart Stanley Pan, a sleek, compact version of last year’s popular 6.5-quart model. Now available in six stunning, Italian-inspired colors, the smaller Stanley pan brings a touch of Mediterranean charm right into your kitchen.

Photo: William Sonoma

Perfect for everyday use, this versatile pan excels at everything from searing to simmering. Its high sides and flat bottom make stirring effortless, while the unique lid locks in flavors for unbeatable results. Not only is the new Stanley Pan highly functional, but it’s also stylish enough to go straight from stove to table.

This cookware line is the result of a collaboration between the esteemed brand GreenPan™ and the multi-talented actor and author Stanley Tucci™. Available exclusively at Williams Sonoma, starting today, the collection is designed to elevate your culinary adventures with unparalleled quality and style.

Whether you’re cooking for a crowd or whipping up a quick meal, the Stanley Pan has you covered! Explore it here.

Stanley Tucci's Favorite Panini

2024-07-10T05:00:00.000-07:00

By: The Food Hunter

On an episode of the Desert Island Dishes podcast, host Margie Nomura asked Stanley Tucci what his favorite sandwich was, to which Tucci exuberantly replied, “I love all sandwiches!” Tucci went on to share that one sandwich, in particular, holds his favorite spot, and that is his twist on the infamous grilled cheese.

It should come as no surprise that Tucci’s version of this American classic uses authentic Italian ingredients. I wouldn't have expected anything less from the Italian sex symbol.

If you want to recreate his favorite sandwich at home Tucci suggests using mozzarella, dry-cured salted ham (aka prosciutto) and fresh basil or pesto (or both).

Stanley Tucci's Favorite Cheese Panini

Ingredients

3-4 pieces of thinly sliced prosciutto
3 slices fresh mozzarella cheese
fresh basil or pesto or both
2 slices artisan bread
butter or olive oil for bread

Decide if you want to use butter or oil. My preference is butter. Coat one side of your bread slices with pats of butter and place face down on a heated griddle or flat pan.

Top each piece of bread with prosciutto and mozzarella. Lastly, top with either piece of fresh basil or a drizzle of pesto or maybe both…it is up to you. Top the sandwich with the other slice of buttered bread and cook. After a few minutes, carefully flip and cook the other side.

Once the cheese has melted, remove the sandwich from the pan, slice it in half and serve.

Mustard Seared Tuna with Shallot Cream

2024-07-07T12:17:00.001-07:00

By: The Food Hunter

For those who adore the combination of rich, savory flavors and the fresh taste of seafood, Mustard Seared Tuna with Shallot Cream is a dish that promises to impress. I discovered this recipe on Food & Wine. This dish, created by chef Stuart Bell, perfectly balances the robustness of Dijon mustard with the delicate flavor of tuna, all elevated by a luscious shallot cream.

Let’s explore how to create this culinary masterpiece in your own kitchen. Below is a high-level overview of the recipe scaled for 2 people.

Mustard Seared Tuna with Shallot Cream

Ingredients:

Shallot Cream:
- Kosher salt
- 1-2 medium shallots (unpeeled)
- 1/8 cup heavy cream
- 1 teaspoon fresh lemon juice
- 1 teaspoon Dijon mustard
- ¼ teaspoon thyme leaves
- Kosher salt and freshly ground pepper
Tuna:
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon drained capers
- 1-2 tuna steaks
- Kosher salt and freshly ground pepper
- 2 teaspoons Dijon mustard
- Eggplant Relish (for serving)
- Steamed green beans (for serving)

Instructions:

Prepare the Shallot Cream:
- Preheat the oven to 350°F.
- Spread a 1/2-inch layer of salt in a baking dish and arrange the shallots on the salt. Bake for 45 minutes until soft. Let them cool, then peel and blend with cream, lemon juice, mustard, and thyme. Season with salt and pepper.
Cook the Tuna:
- Heat oil in a large nonstick skillet. Add capers and cook until crisp. Set aside.
- Season tuna with salt and pepper, spread mustard on each side, and cook in the same skillet until browned outside and medium-rare within.
Serve:
- Plate the shallot cream and place the fish on top. Sprinkle the crispy capers. Serve alongside Eggplant Relish and steamed green beans.

An Unforgettable Evening at Top of the Market in San Diego

2024-06-25T05:00:00.000-07:00

By: The Food Hunter

This experience was provided complimentary, all opinions are my own.

San Diego is a city brimming with culinary delights, but few dining experiences can compare to an evening at Top of the Market. Nestled on the waterfront, this restaurant offers not only stunning views of the bay but also a menu that showcases the finest in fresh, local ingredients. My husband and I were recently invited to dine at Top of the Market, and it was an evening filled with exceptional flavors and impeccable service. Here’s a look at the unforgettable meal we enjoyed.

Our evening began with the Kanpachi Crudo, a dish that set the tone for the exquisite culinary journey ahead. The presentation was a visual delight, with thin slices of kanpachi artfully arranged on the plate. Each bite was a harmonious blend of local citrus and creamy avocado, enhanced by the subtle heat of Serrano peppers and the richness of olive oil. The freshness of the fish, combined with the bright, zesty flavors, made this appetizer a standout start to our meal.

Next, we shared the Beet and Burrata Salad, a beautifully plated dish that was as delightful to look at as it was to eat. The salad featured peppery arugula, complemented by sweet, juicy segments of orange. The creamy burrata paired perfectly with the earthy beets, and the pistachios added a satisfying crunch. The white balsamic vinaigrette tied all the elements together with its tangy and slightly sweet profile, making this salad a refreshing and sophisticated choice.

For the main course, I chose the Alaskan Halibut, and it did not disappoint. The halibut was perfectly cooked, with a golden-brown crust and a tender, flaky interior. It was served atop a bed of fregola, a type of Sardinian pasta, that added a wonderful texture to the dish. Asparagus spears provided a crisp contrast, while the preserved lemon tzatziki offered a creamy, tangy element that elevated the flavors. Thin slices of Persian cucumber and dill completed the dish, adding a refreshing crunch that balanced the richness of the fish and sauce.

My husband opted for the local Sea Bass, which was another fantastic choice. The sea bass was sitting on a bed of silky polenta that was simply divine. The mushrooms added an earthy depth to the dish, while the citrus salsa brought a surprising and delightful sweetness that complemented the fish beautifully. Each component was expertly crafted, creating a harmonious and memorable dish that highlighted the chef’s skill and creativity.

Dining at Top of the Market was more than just a meal; it was a culinary experience that showcased the best seafood San Diego has to offer. The combination of fresh, local ingredients, innovative dishes, and impeccable service made for an evening that we won't soon forget. Whether you’re a local or just visiting, Top of the Market is a must-visit destination for anyone who appreciates fine dining and exceptional seafood. If you’re looking to treat yourself to an unforgettable dinner with breathtaking views, this is the place to be.

Ready to experience Top of the Market for yourself? Here’s a tip: make a reservation in advance to secure a table with a view of the bay. Whether you’re celebrating a special occasion or simply want to enjoy a night out, this restaurant promises a dining experience that’s second to none. Enjoy your meal, and prepare to be amazed!

Lemon & Mint Snap Pea Salad

2024-06-19T05:00:00.001-07:00

By: The Food Hunter

As the weather warms up, there's nothing quite like a refreshing salad to complement your meals. This lemon and mint snap pea salad is the perfect dish for spring and summer, combining crisp snap peas with the zesty brightness of lemon and the refreshing taste of mint. It's an easy-to-make salad that's light, healthy, and full of flavor, making it ideal for brunches, picnics, potlucks, or any occasion where you want to impress with minimal effort.

Tips and Variations:

Extra Crunch: Add your favorite nut for an additional crunchy texture.
Herbal Twist: Substitute basil or parsley for mint if you prefer a different herb.
Spicy Kick: Sprinkle a pinch of red pepper flakes into the dressing for a subtle heat.
Vegan Option: Omit the feta cheese or use a plant-based alternative.

Why You'll Love This Salad:

Quick and Easy: This salad comes together in just a few minutes, making it perfect for busy days or last-minute gatherings.
Fresh and Flavorful: The combination of crisp snap peas, bright lemon, and refreshing mint creates a burst of flavor in every bite.
Versatile: This salad can be a side dish, a light lunch, or even a main course when paired with grilled chicken or fish.

Lemon + Mint Snap Pea Salad

⅓ cup olive oil
1 tablespoon lemon juice
1 tablespoon white balsamic vinegar
2 teaspoons maple syrup
1 cup snap peas, sliced thin
½ cup fresh mint leaves (not packed)
¼ cup walnuts, chopped
feta cheese
tomatoes, chopped

Mix together dressing ingredients. Add the dressing to the chopped peas, tomatoes and mint. Season with salt and pepper and toss to combine. Add walnuts and feta cheese.

Serve immediately!

This lemon and mint snap pea salad is more than just a side dish—it's a celebration of fresh, seasonal ingredients that come together to create something truly special. Give it a try, and enjoy the refreshing, zesty, and minty flavors that make this salad a perfect addition to any meal. Happy cooking!

Easy Strawberry Cake

2024-06-16T13:33:00.012-07:00

By: The Food Hunter

If you adore strawberries, then this easy strawberry cake is the perfect treat for you. With only a few ingredients and a mere 10 minutes of prep time, you can create a delightful dessert that's ideal for spring, summer, or any occasion that calls for something sweet and refreshing.

Tips and Variations:

Extra Strawberries: For an extra burst of freshness, fold in some chopped fresh strawberries into the batter before baking.
Turbinado Sugar: Grease your pan and sprinkle with some sugar.
Serve with Ice Cream: A scoop of vanilla ice cream alongside a slice of this cake can take your dessert experience to the next level.
Blueberries: This cake would be equally delicious with blueberries

Easy Strawberry Cake

6 tablespoons unsalted butter, at room temperature
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 large egg
1/2 cup buttermilk
1 teaspoon pure vanilla extract
2 cups sliced strawberries

1. Preheat:
   - Preheat oven to 350°F (175°C).
   - Butter a 10-inch springform pan

2. Prepare Dry Ingredients:
   - Sift flour, baking powder, and salt together into a medium bowl.

3. Mix Wet Ingredients:
   - Put butter and 1 cup of sugar in the bowl of an electric mixer fitted with the paddle attachment.
   - Mix until pale and fluffy, about 3 minutes.
   - Add in egg, buttermilk, and vanilla extract.
   - Mix until combined.

4. Combine:
   - Gradually mix in the flour mixture.
   - Transfer batter to the prepared pan.

5. Arrange Strawberries:
   - Arrange strawberry slices on top of the batter.

6. Bake:
   - Bake cake for 10 minutes.
   - Reduce oven temperature to 325°F (160°C).
   - Bake until cake is golden brown and firm to the touch, about 50-55 minutes.

7. Cool and Serve:
   - Let the cake cool in the pan.
   - To serve, cut into pieces.

Whether you're planning a spring brunch, a summer picnic, or simply want a quick and delicious dessert to satisfy your sweet tooth, this easy cake is a fantastic choice. Its simplicity, combined with the delightful flavor of strawberries, makes it a go-to recipe you'll want to make again and again.

It's a recipe that promises maximum enjoyment with minimal fuss, making it an essential addition to your dessert repertoire. Happy baking!

Beans + Greens In A Creamy Tomato Sauce

2024-03-20T16:35:00.000-07:00

By: The Food Hunter

The comforting flavors of this Creamy Beans + Greens make a satisfying lunch or dinner any day of the week. The recipe is packed with wholesome ingredients, like protein-packed white beans, tomatoes, and kale. Learn how to make this ready to eat in just 25 minutes meal today!

The best part of this recipe is that you only need one pan to make it. Use any type of white bean you have on hand—great northern, cannellini, or butter beans all work equally well. Serve it with crusty bread for dipping.

Beans + Greens In A Creamy Tomato Sauce

1/2 onion finely chopped

2 garlic cloves, chopped

1 can cannellini beans

2-3 Roma tomatoes, chopped

1/4 cup water

3 large handfuls of kale

1 tbsp tomato paste

Salt + Pepper

1 tbsp Crème Fraîche

1. Heat oil in a pan over medium heat add onion and cook until translucent. Add the garlic and cook slightly. Add tomatoes and turn up the heat to medium-high and cook 10 minutes.

Add the tomato paste and water and mix well. Add kale and the beans with their liquid Season well and leave to bubble for 15 -20 minutes until thickened and saucy.

Stir in the Crème Fraîche-heat and serve.

Halibut with Eggplant, Tomatoes and Kalamata Olives

2024-03-18T05:00:00.001-07:00

By: The Food Hunter

This Mediterranean-inspired recipe makes having a delicious weeknight dinner easy. Halibut is a mild, white fish, similar to cod, with a firm and flaky texture. It pairs well with bold flavors such as Kalamata olives, garlic and basil. The tomatoes and eggplant in this dish add addition layers of depth and flavor.

For this recipe I used a wild halibut filet from Omaha Steaks. Responsibly sourced, perfectly portioned and flash frozen day of catch I find their seafood to be perfect choice for weeknight meals.

Halibut with Eggplant, Tomatoes and Kalamata Olives

2 Cups Diced Eggplant
1 Cup Chopped Tomatoes
1/4 Cup Fresh Basil
4 Large Garlic Cloves, Crushed
Crushed Red Pepper
1/2 Cup Chopped Kalamata Olives
Olive Oil
1 lb. Halibut

Season Halibut with salt and pepper.

Heat olive oil in a pan over medium high heat. Add garlic and crushed red pepper and sauté until fragrant. Add in eggplant season with salt, and cook for approximately 15 minutes. Add tomatoes and allow them to cook down. Then add in basil and cook for a few minutes more. Add in olives and cook for an additional minute or two.

In the mean time add halibut, to a pan and cook for 3-4 minutes before flipping. Once cooked through place on top of veggie mix and serve.

Duck Au Vin

2024-02-20T05:00:00.001-07:00

By: The Food Hunter

This is Maple Leaf Farm's version of the popular French chicken dish. Coq au Vin, is simply chicken braised in wine and chicken stock along with bacon, mushrooms and pearl onions. Maple Leaf Farms takes the classic recipe to another level by using duck instead of chicken.

Served with a nice French wine, this dish makes an impressive meal both for family and guests.

Recipe from Maple Leaf Farms

6 Maple Leaf Farms Duck Legs, seasoned with salt and pepper
4 slices Duck or regular Bacon, 1/4 inch dice
10 oz Pearl Onions, stemmed, skinned
12 oz Crimini Mushrooms, quartered
1 large Carrot, 1/4 inch dice
1 large Celery Stalk, 1/4 inch dice
4 cloves Garlic, minced
1 Tbsp Tomato Paste
1 tsp Dried Thyme
2 Bay Leaves
2 Tbsp All Purpose Flour
1/4 cup Brandy
1 bottle Chardonnay
2 Tbsp Chopped Fresh Parsley
- Preheat oven to 325 degrees F. Rinse duck legs under cool water; pat dry. Season with salt and pepper.
- In a Dutch oven or a large straight-sided skillet with tight fitting lid, brown bacon. Remove, drain and discard fat. Reserve bacon. Brown duck legs over medium heat for 20 minutes or until well browned. Remove and reserve. Remove all but 2 tablespoons of fat, reserving 1 tablespoon.
- Add pearl onions and lightly brown over medium high heat. Add mushrooms and cook until dry; remove and reserve. Add reserved tablespoon of duck fat and saute onions, carrot, celery and garlic until onion is translucent. Add tomato paste, bay leaves, and thyme, and cook 4-5 minutes stirring often. Add flour and cook 3-4 minutes. Add brandy and stir to incorporate. Add wine 1/2 cup at a time, stirring well and simmering before each addition.
- Add reserved bacon, pearl onions, mushrooms and duck legs; cover and place in oven for 1-1/2 hours until tender.
- Remove from oven. Skim any fat that has risen to surface and season with salt and pepper.
- Serve with roasted garlic mashed potatoes or soft polenta. Top with parsley.

Stanley Tucci's Nonna's Steak Oreganata Is Totally Worth The Hype

2024-02-15T18:51:00.000-07:00

By: The Food Hunter

Once again the actor and Italian home chef, Stanley Tucci, has taken to Instagram to share a delicious cooking video. This time he's making his Nonna's Steak Oreganata. This quick-cook preparation style is something you may already be familiar with if you grew up in an Italian American house-hold. For me it was Clams Oreganata that made its way to our kitchen table most often. However, similar to Tucci's Nonna, my maternal grandmother was known for her juicy steaks flavored with oregano.

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What is needed to make Tucci's Steak Oreganata?

Tucci included his recipe on Instagram which I was able to tweak ever so slightly with what I learned from my grandmother.

For the steak Tucci recommended a top round. I had a sirloin in the freezer from my Butcher Box delivery and decided to use that. I pounded it thin and it worked out wonderfully. Although Tucci doesn't mention anything about the oregano he uses, I learned from my grandmother that on the branch Greek oregano has the best flavor. As for the butter I always use Kerrygold.

My Honest Thoughts on Tucci's Steak Oreganata

Although this recipe tastes like it took all day to make it actually comes together in under 30 minutes offering a true taste of the Mediterranean any day of the week. Tucci's recipe transported me back in time to my grandmother's Italian kitchen! I will be making this recipe on repeat.

The Umbrian Lentil Soup You'll Want to Make on Repeat all Winter Long

2024-02-11T11:00:00.004-07:00

By: The Food Hunter

This soup, which is found on tables across Umbria starts with a basic soffritto, of carrot celery and onion and follows with the finest lentils you can buy - Castelluccio lentils. Hailing from Umbria the tiny pulses are a great source of both protein and fiber and have an amazing nutty flavor and supple texture. Unlike other varieties they need no presoaking, and they hold their shape after cooking.

No matter how you cook them, Umbrian lentils, specifically the Bartolini brand are my absolute favorite. They make a great addition to beef stew and work equally well as a refreshing summer salad mixed with roasted peppers and green olives.

Umbrian Lentil Soup

1 carrot, diced
1 onion, diced
1 celery stalk, diced
1 cup Umbrian lentils
1 bay leaf
1/4 cup white wine
3 cups chicken broth

Rinse the lentils in cold water and set aside.

Add 1-2 tablespoon of olive oil to a large pot and heat. Add the onion carrot and celery and saute on medium-low heat for around 10 minutes until soft but not browned.

Add the wine and let it simmer until it has reduced by half. Add the lentils, stock and bay leaf and bring to a boil. Let simmer uncovered for 35 minutes until the lentils are tender but still have a bite. If the lentils have soaked up too much liquid add more as necessary.

Once cooked, taste the soup and season with salt and pepper. Serve in bowls with a drizzle of olive oil.

23 Best Splurge-Worthy Bottles of Bubbly to Pop Right Now

2024-02-09T05:00:00.157-07:00

By: The Food Hunter

Here at Food Hunter's Guide we receive product or compensation for posts featuring products. As always, all opinions are 100% our own.

It's February and I can already feel the love in the air! What better way to wash down the romance than with a bottle of bubbly. Whether you're looking for the perfect gift, or just want to treat yourself to something special, I’ve got you covered with this selection of fizzes. I've included everything from supermarket standards to top tier expression. No matter which you choose - they are all guaranteed to make any day extra special.

However if you want to el\evate your bubbly take it one step further by serving it in a glass that will ensure each of your guests have the best tasting experience. The RIEDEL Veloce Champagne Glass has a diamond shape that allows the wide range of aromatics to unfold, and the extreme angles offer more space to develop aromas.

Unlike a flute, this wider bowl allows the champagne’s complex layers to grow and intensify, and the larger rim diameter enables them to be released in a way that is not achieved with a narrow glass. This glass is perfect for enjoying everything from Champagne, Sparkling Wine, Cava, Franciacorta, Sekt, Blanc de Blancs, and Prosecco.

On to the Bubbles:

Biasiotto Prosecco Spumante Millesimato Brut ($25)

The natural fermentation of the Glera grape is what creates this elegant Prosecco. It has intense aromas, with both floral nuances along with essences of apple, banana, and peach. Enjoy it with delicate meals like vegetable based courses or mildly spiced mussels. It pairs particularly well with appetizers making it a fantastic aperitif option.

Cherubini, Sui Generis, Brut Nature ($63)

A white sparkling wine made from Chardonnay grapes grown in Lombardy, Italy. The taste is elegant with hints of honey and candied fruit. Best served alone or alongside fish for a magnificent dinner.

Laurent-Perrier La Cuvee Brut ($60)

A champagne of great finesse and beautiful freshness-made from over 50% Chardonnay grapes and aged approximately 4 years. The result is a perfect balance between freshness and delicacy with fruit flavors on the finish. An ideal accompaniment to the infamous chicken Marbella and the finest fish.

Banshee Ten of Cups Sparkling Brut ($20)

A vibrant and bright bubbly made from a composition of Chardonnay, Pinot Noir & Pinot Meunier grapes. The wine is persistent on the palate and creamy on the finish. Notes of tropical fruit, green apple and citrus round out this beautiful, balanced sparkling wine.

Lucien Albrecht Rose ($23)

This flagship sparkling wine is made exclusively from Pinot Noir grapes. Exhibiting a nose of red fruit aromas, it has fine and light bubbles and a very pleasant roundness on the palate.

Laurent-Perrier Blanc de Blancs ($99)

Made of 100% Chardonnay grapes the Blan de Blancs has a pale gold straw color. On the palate it is balanced and sustained with a finish that is fresh with notes of lemon. The Blanc de Blancs is made for fine cuisine and can be paired with Veal Saltimbocca as well as the finest fish dishes such as seabass in salt crust or grilled squid marinated with lemon and olive oil.

Bodega Norton -101 Bubbles ($15)

An easy to drink sparkling wine crafted with 101 delicate bubbles in each sip. Explore the bubblier side of Argentina with citrus notes and a freshness on the nose, and a crisp flavors of white fruit. Pairs perfectly with pork shanks, veal dishes and cheese.

J Vineyards Brut Rose ($50)

An elegant Russian River Valley sparkling wine layered with hints of ripe raspberries, rose petals and a savory note of slivered almonds. On the palate is lively acidity and steely minerality frame a crisp, lingering finish. Pair this sparkling rosé with tuna tartare or camembert cheese.

Veuve Clicquot Non-vintage Rose ($60)

This cuvée is composed of 50% Pinot Noir, 30 % Chardonnay, 20 % Meunier, completed with Pinot Noir red wine. Full bodied and deliciously fruity, with intense flavors of juicy ripe strawberries and cherries, Veuve Clicquot’s Rosé is a burst of red fruits and the expression of Madame Clicquot’s ingenious and audacious spirit. It compliments both duck breast and tuna nicely.

Ferghettina Franciacorta Brut DOCG ($46)

Notes of hazelnut, ripe fruit, and white flowers dominate this straw yellow sparkling wine from Lombardy. According to the winemakers, Roberto + Laura Gatti, the wine represents the company, fresh, immediate and sincere. Best served with seafood pasta or zucchini flan.

Laurent-Perrier Cuvee Rose - Petals edition ($99)

Cuvee Rose by Laurent-Perrier is one of the world's most recognized rose champagnes acknowledged for its consistent high quality and superb highly expressive bouquet. Made from 100% Pinor Noir grapes that are meticulously sorted and de-stemmed before going into the vats for maceration. A subtle and rounded wine that offers a sensation of plunging into a basket of freshly picked red berries. It's aromatic depth makes it ideal to drink with exotic dishes, beef tartare and fresh fish.

Medici Ermete Lambrusco Reggiano Concerto ($27)

For over a century, the Medici winery has been producing top-of-the-range Lambrusco. This brilliant ruby red dry Lambrusco is both slightly sweet and savory and pairs well with cured meats and cheeses. Serve it as part of your apperitivo hour for a true romantic experience.

Alta Vista Brut Rose ($20)

Made with Malbec and Pinot Noir grapes, Alta Vista’s Brut Rosé presents an attractive pearly pink color. On the palate there is good volume and citrus flavour, giving this wine the perfect combination of sweetness and structure. Ideal to pair with fresh and fruit desserts.

Tattinger Brut La Francaise ($60)

Pale gold in color with fine, persistent bubbles, it has aromas of peach, white flowers, vanilla pod, and brioche on the nose and flavors of fresh fruit and honey on the palate. Excellent as an aperitif or with foods such as white fish.

Martini & Rossi Prosecco ($15)

With notes of apple and thyme, this crisp sparkling staple is perfect for to sip as you cuddle by the fire with the one you love. It's both fun and fruity.

Poema Cava Brut ($16)

A true Brut-style Cava, made with indigenous grape varieties. Made utilizing Metodo Tradicional, the same traditional method used to craft Champagne. Well balanced with flavors of citrus and juicy red apples this is best served with tapas and light appetizers.

Sokol Blosser Bluebird Cuvee Sparkling ($40)

Designated as a Brut level of sweetness. On the nose, this wine is floral with hints of honeysuckle, peach blossom and jasmine, accented with fresh coconut and lime zest. On the palate, the lime zest and peach blossom are joined by sweet vanilla which gives way to the bright grapefruit on the finish. For serving suggestions think smoked salmon potato bites and caviar blinis.

Valdo Numero 10 ($30)

100% Glera Metodo Classico that goes through a second fermentation in the bottle for 10 months. This sparkling wine combines the grapes fruity delicate characteristics with the body achieved during refermentation. On the palate are nots of peaches and pears intertwined with honey. It pairs well with roasted chicken.

Avissi Prosecco ($14)

A juicy and refreshing Prosecco made from 100% Glera grape and boasting fragrant notes of honeysuckle, green apple, and ripe pear. The name Avissi comes from the delightful fizzy sound the bubbles make as they rise in the glass.

 Moet & Chandon's Nectar Imperial Rose ($63)

A bright coral color with intense rose gold reflections. On the nose, the intense fruitiness of mature red fruits and pomegranate balance notes of sweet vanilla, brown sugar, and mint.

  Moet & Chandon Rose Imperial ($63)

A spontaneous and romantic expression of the brand's style, distinguished by bright fruitiness and a slight hint of pepper . Pairs wonderfully with beef carpacio or seafood.

Bouvet Cremant De Loire Brut ($30)

A Loire Valley sparkling wine that is pale gold with a delightful aroma of apples and pears. One sip and you will be enticed by it's fresh elegance.

Medici Ermete i Quercioli Dolce Reggiano Lambrusco ($20)

A sparkling sweet red wine with a distinct violet scent-crafted using the natural fermentation method this one is special. It pairs equally well with dessert and smoked gouda pizza.

Valentine's Day Brunch - Mediterranean Frittata

2024-02-06T04:00:00.008-07:00

By: The Food Hunter

If you know anything about me you know I love coming up with delicious and creative foods to serve on special occasions, and Valentine’s Day is no exception. In fact, it’s one of my favorite holidays! And if there's one thing that everyone appreciates, it's a thoughtful brunch dish.

Making a Mediterranean Frittata is a delicious way to say 'I love you" on Valentine's Day and any day for that matter. This easy to make veggie filled egg dish includes feta cheese, olives, cherry tomatoes and artichoke hearts all sandwiched between eggs. Pair this frittata with your favorite glass of bubbly for an extra special treat.

Mediterranean Frittata

8 large eggs
2 tablespoons fresh Greek oregano, chopped
2 tablespoons olive oil
1 clove garlic, minced
1 cup cherry tomatoes, halved
1 (14 ounce) can artichoke hearts, quartered
1 cup Kalamata olives, pitted and chopped
4 ounces feta cheese, crumbled
Salt and pepper

Directions

Preheat oven to 350°F.
Whisk eggs in a large bowl with oregano and spinach. Set aside.
Place a large nonstick skillet over medium heat and add oil. Add garlic and cook until fragrant. Stir in tomatoes, olives and artichokes and cook approximately 2-3 minutes or until warm.
Add eggs and cook stirring until they begin to set, another 2-3 minutes. Sprinkle the feta cheese on top and place entire pan in the oven for 3- 5 minutes or until it starts to brown and the eggs are fully set.
Remove from heat, cut into wedges and serve.

5 Must Visit Food + Spirit Options in Las Vegas

2024-01-31T05:00:00.000-07:00

By: The Food Hunter

For years the dominant image of Las Vegas food was casual, often smoke filled, casino buffets. But somewhere in the early 90's - some say it was 1992 with the opening of Wolfgang Puck's Spago - the Las Vegas food scene undertook a shift. High-end celebrity-chef driven restaurants began popping up everywhere and crowds began flocking to the city not only for the gaming but the culinary experience they were promised.

These days fine dining establishments seem to dominate the culinary offerings of the city; making it hard to decide where to eat. Since it's impossible to list all the outstanding eateries in Las Vegas, I've chosen the 5 below which I think showcase well the diverse offerings when it comes to food + cocktails. Whether you're a visitor or a local looking to explore, I hope these suggestions will lead you to some tasty new adventures.

1. The Mayfair Supper Club

You're invited to so much more than dinner at the fabulous Mayfair Supper Club. Set against the Fountains of Bellagio, the Mayfair is inspired by top supper clubs around the world. It promises not only a feast for the senses with impeccable presentations, flavor profiles and spirit selections, but also a return to the glamorous eras of Las Vegas and old New York.

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Throughout your dining experience, you can expect talented dancers, musicians and vocalists to adorn the restaurants main stage along with other lively acrobatic entertainment happening around the dining room.

Food offerings include classics such as shrimp cocktail, lobster thermidor - in a decadent cream sauce, and an absolutely fantastic steak Oscar served with shaved truffles.

Be sure to save room for dessert as you will not want to miss the ultra impressive cherries jubilee flambéed table-side. Each and every item we tried was fantastic. Portions were the perfect size for sharing and per our request each course was expertly paired with wine.

2. Bardot Brasserie

Prepare yourself to be wowed by French cuisine only Chef Michael Mina can bring to the table. We tried brunch and I would highly recommend it. The menu features many iconic French comfort food dishes along with some very inventive items. Be sure to start your meal, with a plate of traditional French pastries including Cannele, + Pain au Chocolat, amongst others.

Our waiter shared that it is customary for the French to eat a bite of something sweet followed by a bite of something savory, repeating this viscous cycle until all is finished. With this practice in mind we asked for the escargot and baguette. Quite possibly the best escargot I've eaten so far.

We followed with crab Benedicts which were presented on freshly made croissants. The crispy potato cakes served on the side were tasty and more flavorful than your standard breakfast potato.

As I mentioned above a savory dish should be eaten alongside a sweet one so the chef sent us out an order of the most decadent French toast I've ever eaten. Thick slices of battered sweet bread is topped with mascarpone cream and house-made brittle for a true flavor explosion.

During brunch we had a chance to experience not only the food but also live entertainment. I have officially put Bardot Brasserie on my list for a repeat visit to explore the dinner menu.

3. Ferraro’s

Since 1985, Ferraro's Italian Restaurant has distinguished itself by offering fine dining Italian food at it's off-strip location. The family owned restaurant serves generous portions of authentic Northern + Southern Italian dishes. My favorite was the hearty braised rabbit, served over soft creamy polenta, and meaty roasted mushrooms.

If you enjoy carpaccio Ferraro's is one of the finest I've ever had. The raw beef is traditionally presented before being rolled table-side around bites of cheese and bitter arugula. This is a truly delicious taste experience.

I also enjoyed the Mimmo Pasta which is a delicious mix of scallops, lobster, and asparagus in a rich butter sage truffle sauce.

Be sure to leave room for dessert because you won't want to miss the Italian almond cookies or the cheesecake.

4. The Vault

Hidden amongst the gaming tables in the Bellagio Casino, is an unmarked golden door that grants entry to The Vault; Bellagio’s latest cocktail lounge. Occupying an intimate space of 10 tables and 50 seats, The Vault is one of the most indulgent drinking experiences in Las Vegas.

The main attraction of the speakeasy is the bar’s collection of vintage and hard-to-find spirits. Cocktails are made with older, out-of-circulation spirits curated through auction houses and private collectors.

Think Manhattan's made with vintage 1930's vermouth.

Come for the cocktails but don't forgo the food. Small-bite options such include a Cubano sandwich, made on slightly soft toasty bread, accompanied by a fondue dipping sauce.

My personal favorite at the Vault were the Caviar topped French-style mini-croissants. This innovative treat marries the delicate flavor of caviar with the buttery flavor of a croissant for a complete taste explosion in your mouth.

5. LPM Restaurant

LPM is The Cosmopolitan's newest dining destination. A French-Riviera inspired restaurant and bar, where guests can embark on a journey exploring the essential joy of Mediterranean ingredients, through a light and imaginative menu.

Classic items such as thinly sliced octopus carpaccio will have you day dreaming of the Mediterranean with every bite.

The escargots de Bourgogne, are six snails in decorative shells, prepared traditionally with garlic butter and parsley, but also with the addition of Parmesan and Pernod.

Italian Stuffed Bell Peppers

2024-01-29T05:00:00.000-07:00

By: The Food Hunter

Stuffed peppers are one of the meals I turn to when I need something wholesome and delicious on my table in a hurry. Because while they may appear time-consuming or hard to make, in reality, they are one of the simplest dishes ever. You can even prepare them in advance and eat them the next day.

Peppers can be stuffed with any variety of ground meat-chicken, pork, beef or duck, along with either rice, couscous or orzo pasta. Mix with seasoned tomato sauce before filling the pepper and baking. The key to making delicious stuff peppers is to boil the peppers in advance. This ensures they are nice and soft when you finally pull them out of the oven.

Italian Stuffed Bell Peppers

Ingredients

4 large bell peppers
1 small can of crushed tomatoes - simmered with garlic + parmesan cheese
1/2 lb ground meat of your choice
1 cup of cooked rice, couscous, or orzo pasta

Preparation

Cut the tops off the peppers and remove the seeds.
Simmer the peppers for 3 minutes, in a large pot. Rinse with cool water and set aside on paper towels to drain.
In a skillet, heat the ground meat and cook until no pink remains. Season with salt, pepper.
Add the rice and half of tomatoes and stir together.
Spoon into the peppers.
Top with the rest of the tomato sauce.
Bake in an ungreased casserole at 350 for 25-30 minutes.
Serve warm.

Recreate The Bear's Italian Beef Sandwich at Home

2024-01-22T04:00:00.001-07:00

By: The Food Hunter

The infamous sandwich has risen in popularity thanks to the FX show "The Bear." The Bear follows fictional chef, Carmen “Carmy” Berzatto (Jeremy Allen White), from the Northern California fine dining world, to Chicago to run his family's sandwich shop—The Original Beef of Chicagoland—after a heartbreaking death in his family.

Worlds away from what he’s used to, Carmy must balance the soul-crushing realities of small business ownership, his strong-willed and uncooperative kitchen staff and his strained familial relationships, all while grappling with the impact of his brother’s suicide.

Fans that want to recreate their own versions of the signature Chicago Italian Beef Sandwich, at home can follow the recipe below. The overstuffed soft roll of sliced beef served au jus is amazing.

Chicago Italian Beef Sandwich
Recipe by Courtney Storer & Matty Matheson

4 lb top sirloin or top round
2 Tbsp dried oregano
1.5 Tbsp garlic powder
1.5 Tbsp onion powder
1.5 Tbsp dried basil
1.5 Tbsp chili powder
1 Tbsp pepper
½ cup salt
1 quart grapeseed oil
2 quart beef stock
2 whole heads garlic
2 large carrots
2 quartered onions
1 whole stalk celery
1 quart mild Giardinara
5 green bell peppers
sandwich rolls

Trim fat from beef and set aside, you can always use it as the fat base if you have a food processor but if you don’t, cover the base of your pan with grapeseed oil.

Season beef with salt and pepper. In a large rondeau heat grapeseed oil under medium / high heat. Sear beef on all sides to brown.

Once browned, remove beef and rest on a half sheet tray with a cooling rack. Deglaze pan with your aromatics – the rough chopped, skin on, carrots, celery and garlic and stir with a wooden spoon to melt. Once all the fond has come up from the pan, deglaze with beef stock and stir. Mix in dried herbs, bouillon, and seasonings.

Add beef back in with the torn or sliced green peppers, just make sure to remove all the seeds. Cook in oven set at 350 degrees for 1 hour. Checking internal temp to 140 degrees.
Once your beef has cooked, take it out and let it rest until cool.

Remove your peppers from the jus and place in to another large pot that is on very low heat, then strain your liquid to remove all the onions, celery, carrots, and garlic. Taste for seasoning and add salt if necessary.

Once the beef has fully cooled and rested, thinly slice the beef about half an inch thickness if you can and place it all back in the jus with the peppers.

Get all your buns ready to start building!

Slice your bun in half and take a tong-full of your beef, lay it in gently, then stuff one of the peppers in there and top with your giardinara. Dip each corner into the jus and wrap up your sandwich in parchment or wax paper.

The Perfect Place to Stay + Dine in Scottsdale Arizona

2024-01-08T05:00:00.001-07:00

By: The Food Hunter

This experience was provided complimentary, all opinions are my own.

Nestled in the foothills of Pinnacle Peak Mountain in Scottsdale Arizona the Four Seasons Resort Scottsdale at Troon North offers the comfort of timeless architecture in the heart of the Arizona desert. The resort has everything you need to relax, from an award winning spa to a bi-level pool and most importantly, amazing restaurants.

Talavera, the resort's contemporary Spanish steakhouse features traditional Iberian ingredients and specialties such as paella, dry aged steak, jamón Ibérico, fresh seafood and a flavorful selection of tapas. Meals are complemented by a selection of cocktails crafted from the adjacent Gin Bar and a large selection of both New + Old World wines. The cuisine and unparalleled views makes Talavera an ideal location for a romantic dinner any night of the week.

The resort recently appointed two new members to the Talavera team, coinciding with the release of the new fall menu and I couldn't be more excited to meet both Chef de Cuisine Emmanuel Urban and Talavera General Manager Vera Kvashnina and sample the new menu first hand.

My husband and I made our way to the Four Seasons on a Sunday and spent a relaxing afternoon soaking up the sun and desert landscape on the patio of our casita before dinner at Talavera. Our meal began with the Pan con Tomate - crusty pieces of Noble bread topped with a layer of sumptuous tomato puree, garlic and evoo. This is a long standing menu item that I hope continues, as it is quite a tasty treat.

We followed this with the most amazing steak tartare that was prepared table-side with shallots, cornichons, Pedro Ximenez, and bits of smoked egg yolk jam. Served with lightly salted house made potato chips I would trek miles to eat this dish.

My main course was the duck breast with braised greens. I love duck and this perfectly cooked breast with crispy skin did not disappoint.

I'm glad we saved room for dessert because the smoked cheesecake with fresh figs was fantastic. It really doesn't get much better than this.

I couldn't have asked for a more perfect experience filled with plenty of relaxation and delicious food. If you are looking for a truly spectacular resort and a top-notch dining experience in Scottsdale I highly recommend the Four Seasons Resort Scottsdale at Troon North + Talavera.

Four Seasons Resort Scottsdale at Troon North
10600 E Crescent Moon Dr, Scottsdale, AZ 85262
Phone: (480) 515-5700

Scandinavian Rye Muffins

2024-01-01T12:07:00.002-07:00

By: The Food Hunter

These mini muffins are similar to the classic Swedish rye bread known as Limpa bread. The muffins are sweetened with both brown sugar and molasses and include hints of orange and anise. They are delightful spread with butter.

Traditionally these muffins would include caraway, anise and cumin seeds, however I prefer them as written below. To make them more authentic add a 1/4 teaspoon of each of the seeds to the recipe. This makes 24 mini-muffins and can easily be doubled.

The dough can be made a day in advance and chilled in the refrigerator. Cold dough should be taken out 1 hour in advance of rolling.

Scandinavian Rye Muffins

1½ teaspoons active dry yeast

1½ teaspoons packed light brown sugar

1 cup warm water (105-115°F)

⅔ cup rye flour

1¾ cups plus 1 tablespoon all-purpose flour

1½ teaspoons finely grated fresh orange zest

¾ teaspoon salt

¼ teaspoon anise extract

1/4 teaspoon vanilla extract

2 tablespoons unsalted butter, melted and cooled, plus additional for greasing

2 tablespoons molasses (not blackstrap)

Step 1

Stir together yeast, brown sugar, and ¼ cup warm water in a large bowl until yeast is dissolved. Let stand until foamy, about 15 minutes.

Step 2

Whisk together rye flour, 1 cup all-purpose flour, zest, salt. Add flour mixture along with melted butter, molasses, extracts, and remaining ¾ cup warm water to yeast mixture and beat with an electric mixer at medium speed 5 minutes. Reduce speed to low and add ½ cup all-purpose flour, beating until combined. Add remaining ¼ cup plus 1 tablespoon all-purpose flour and beat until incorporated. (Dough will be very sticky.) Scrape down dough from side of bowl with a rubber spatula and let rise, covered tightly with plastic wrap, in a draft-free place at warm room temperature until doubled in bulk, about 1½ hours.

If planning to bake the next day place covered dough in refrigerator.

Step 3

Put oven rack in middle position and preheat oven to 350°F. Butter muffin pans.

Step 4

Stir down dough (it will be too sticky to punch down). Divide dough evenly among 24 muffin cups, about a rounded tablespoon per cup. Let dough rest, uncovered, in a draft-free place at warm room temperature 30 minutes.

Step 5

Bake until muffins are puffed and a wooden pick or skewer inserted into center comes out clean, 25 to 35 minutes. Turn out muffins onto a rack and cool to warm or room temperature.