Who: Charlie Marshall of The Marshal
Where: Manhattan, New York
See his kitchen: Chef Charlie Marshall’s Tiny, Well-Ordered New York City Kitchen
Chef’s knives are very personal. We have our own recommendations, but we always love to see what what other cooks use! We noticed Charlie Marshall had beautiful knives when we toured his kitchen, so we wanted to hear a little more about what chef’s knife a chef uses at home! Here’s what he told us.
You may remember from last week that I’ve been involved in the creation of a meal around a very challenging theme: space. Last week I shared with you the Tang Cocktail that kicked off the evening. Today, I’m sharing the dessert.
This dinner had been an auction item at a fundraiser for my daughter’s school, and in addition to the space theme, the friend who ultimately bought this dinner also wanted to celebrate her partner’s birthday. My challenge was the cake. The birthday fellow liked chocolate pudding and didn’t want a “big birthday cake,” and he was also keen on the idea of recreating a modernized version of the menu from Nixon’s state dinner in 1969 celebrating the astronauts of Apollo 11.
4.75 / 5 Stars | 7 Reviews
by BUFFALOINN
“This easy to make relish is a colorful, flavorful topping at any summer cookout.”
This is not your normal baked potato with cheese, bacon, and sour cream. No, this spicy dinner recipe starts with purple sweet potatoes, which are stuffed with a spicy red curry peanut sauce, and topped with cilantro, red onion, and peanuts. Beautiful, right?
Who: Charlie Marshall of The Marshal
Where: Manhattan, New York
See his kitchen: Chef Charlie Marshall’s Tiny, Well-Ordered New York City Kitchen
A couple weeks ago, when we peeked into Chef Charlie Marshall’s small New York City kitchen, we couldn’t help but notice what he had stashed in his freezer. In fact, it’s something he believes all cooks should have in their freezers, at all times. Can you guess what it is?
What meal wouldn’t be a little happier with some crispy, crunchy, garlic-infused pita toasts? From a ho-hum lunch salad to a simple chicken dinner, allow me to offer up this simple side dish as a way to perk up your plate. As long as you have a few rounds of pita bread and some stray cloves of garlic hanging around, pita toasts are just minutes away.