Now that we’ve passed Memorial Day and with it, the unofficial start of summer, that means local seafood is in full swing. There is no reason for you to purchase farm-raised fish for the next few months. Save that for winter. In the northeast this not only means less expensive seafood but also fresher fish that should not have been previously frozen. So make sure you read the signs in the seafood department. If the fish has been frozen it should state it on the sign. Yo

California asparagus is back in season and it is one of my favorite vegetables. Peak season is March through June so we will have them for the next few months. Here are some tips when purchasing California asparagus: The asparagus tips should be closed and compact. Slimy tips means the asparagus is starting to decompose. The stalk should be green all the way through. You do not want to see too much white creeping up into the stalk. Finally, the bottom of the stalk shou

Recently there has been much talk about a New York Times opinion column on olive oil. Here is a link to the story: http://www.nytimes.com/interactive/2014/01/24/opinion/food-chains-extra-virgin-suicide.html?_r=0 At the same time that many new high quality and artisanal oil has to come to market the olive oil industry has come under scrutiny for a perceived lack of quality control. Below are a couple of tips to ensure you are buying high quality oils: The most important thi

In case you missed it, you can view my segment from this morning on the Today Show with Hoda and Jenna Bush here. #todayshow #television #video #link

As much as I love all food, there is one piece of produce that I wait all year to get my hands on: the Heirloom Navel Orange. I discovered this orange a few years back and when I was shooting my television show for NBC. I was lucky enough to travel to Orange Cove, California to visit Rising C Ranches. Eric and Kim Cristensen have been farming there since 1988 and you can find their citrus under the “Ripe To You” label in your local market. Orange Cove has the perfect clima

Happy New Year! Over the past year, we’ve all made our fair share of food purchasing mistakes. You’ve most likely seen your pantry grow and your fridge become fuller as you’ve accumulated some foodstuffs that sit in your kitchen unused. The new year is the perfect time to clean out your pantry and refrigerator. Here are a few helpful tips to get you started. Let’s start in the pantry. The most obvious thing to do is go through all of your items and see if anything has ex

Of course, a classic Christmas dinner is not complete without a prime rib roast. Or more specifically a standing rib roast. Because, to be honest, the word “prime” doesn’t really mean much today. You see it everywhere. And most of the time it is not really what you think of as “prime”. You most likely thinking of the USDA grade “prime”. At this time of year many stores will advertise their “prime” rib roast but more often than not they are just using the colloquial term

A few years ago while shooting a television show for NBC I spent a day with Peter Martin and Jacob Beyler at Martin Farms, in Brockport, New York. It’s about 360 miles northwest of New York City, and about a half hour drive from Rochester. I had not really thought much of butternut squash before that trip but I came to realize it is a great winter vegetable add to your culinary repertoire. It is extremely versatile and hearty enough to pair with anything from short ribs to

It’s hard to believe that Thanksgiving is already just around the corner. To help you start planning here are some tips to help you for the holiday: 1) Your turkey should be fresh, never frozen. There is a reason many supermarkets give away a “free” frozen turkey. 2) Your turkey should be 6-7 pounds more than the number of people you are serving. That way there will be enough white meat to go around. 3) If you can reserve your turkey ahead of the holiday you should do so.

To some, a pear is an apple’s ugly step-sister. They start to appear in stores around the time New York apples do. Most of the United States pears are grown in Washington or Oregon. For the most part softer fleshed varieties will have a buttery texture and firmer flesh varieties will have just a hint tartness to them before finishing with a mellow sweetness. I like the firmer fleshed pears. They eat more like a crisp apple. Pears are an acquired taste but if you want to