Cooking

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Recipes

Fried Chicken & Soul at the Chalfonte Hotel

Text by Karen Fox | Published May 1st, 2012 in Cape May Magazine • Chefs • Recipes

At the Chalfonte, Cape May’s oldest continuous operating hotel, the Magnolia Room’s southern menu has been a tradition for 101 years.
Taking the chaos out of the kitchen

Text by Jon Davies | Published November 1st, 2011 in Recipes • The Persnickety Chef

The real challenge to the party host is how to put out an excellent meal and not be chained to the kitchen.
Lily of the Kitchen

Text by Jon Davies | Published May 1st, 2011 in Recipes • The Persnickety Chef

The onion rarely stands alone on the plate. Rather, its flavor and texture enhances the food it accompanies. The different types of onions have their own unique flavor profiles, from pungent Spanish onions to sweet Vidalias. Recipes: Apple-Onion Soup, Spinach [...]
The South Shall Fry Again

Text by Jon Davies | Published March 1st, 2011 in Recipes • The Persnickety Chef

Fast food has taken away our desire to cook and our ability to distinguish good food from mediocre food. Proof was established when Zagat’s named KFC as America’s best fried chicken. Have our standards of taste fallen that far? It [...]
Dandelion – Really the bad boy on the block?

Text by Lorraine Kiefer | Published March 1st, 2011 in Garden Talk • Gardening • Recipes

Most folks would laugh if someone said they planted this common weed in their garden, yet today’s supermarkets buy vast amounts of dandelion from farmers who grow it for market.
Memorable Meals

Text by Jon Davies | Published February 1st, 2011 in Cooking • The Persnickety Chef

One of the biggest obstacles in preparing comfort foods is the persistence of memories. Food whose essence fills a room with tantalizing smells enveloping our olfactory senses and transporting us back to Grandma’s kitchen. Try Persnickety’s recipes for Chile Verde [...]
A Little Something on the Side

Text by Jon Davies | Published November 1st, 2010 in Recipes • The Persnickety Chef

The potato may be America's most favorite side dish.
Like a good character actor in movies, a tasty side dish can steal the spotlight from the main course. The primary item in a side dish is usually plain or non-descript in [...]
Octobeer Fest

Text by Jon Davies | Published October 1st, 2010 in Cooking • Recipes • The Persnickety Chef

The love for Beer and Bratwurst immigrated to America with German immigrants and has become part of the national fabric. American cuisine owes a debt to Germany for introducing hot dogs, hamburgers and beer to us. Re-visit traditional favorites like [...]
F is For Football!

Text by Jon Davies | Published September 1st, 2010 in Recipes • The Persnickety Chef

My Sundays in the fall revolve around three F’s – Football, Food and Friends. It is always the food that ties the other two together. As you get ready to kick-off your football season, try the recipes for Raging Red [...]
Rubbing it in: Barbecue Rubs

Text by Jon Davies | Published August 1st, 2010 in Recipes • The Persnickety Chef

Barbecue is an event for all the senses. It can be smelled before it is tasted. As you get closer to the smoker you can hear the sizzle of dripping fat like rain on a hot tin roof. A peek [...]
It Came From the Garden: Squash Blossoms

Text by Jon Davies | Published July 1st, 2010 in Recipes • The Persnickety Chef

Unlike the zombie green zucchini, squash blossoms are a golden orange color that looks like captured sunshine. Recipes: Spaghetti with Squash Blossoms, Squash Blossom Frittata, Crab Stuffed Squash Blossoms
Respect the Fish

Text by Jon Davies | Published June 1st, 2010 in Recipes • The Persnickety Chef

Fish intimidates some cooks because it varies so much from species to species as to flavor profile and appropriate cooking techniques. Recipes: Pan-Seared Salmon with Bacon-Braised Lentils and Porcini Cream; Grilled Bluefish with Tomato Basil Salad and Roasted Garlic Polenta; [...]
Roasting Meat – A Juicy Subject

Text by Jon Davies | Published May 1st, 2010 in Recipes • The Persnickety Chef

Roasting meat is probably the most ancient form of cooking.
This month it is time to sink my teeth into a juicy subject. Roasting meat.
Roasting meat is probably the most ancient form of cooking. Forest fires and slow deer combined to [...]
Eggstranoeus Information

Text by Jon Davies | Published April 1st, 2010 in Recipes • The Persnickety Chef

The egg has often been called the perfect package. Delicate, yet sturdy. Encased in the porcelain white shell is a bundle of flavor and texture. No single food is as versatile as the egg. A staple for breakfast, it [...]
Culinary Hardware

Text by Jon Davies | Published March 1st, 2010 in Recipes • The Persnickety Chef

For specialty kitchen equipment, thinking outside the box can save you money. After your trip to the hardware store, head into the kitchen with these recipes for Crème Brûlée and Cedar-planked Salmon.
Soup – A Gardener’s Elixir of Life

Text by Lorraine Kiefer | Published February 1st, 2010 in Garden Talk • Gardening • Recipes

Many gardeners like to get outside, even in cold weather. A lot of gardeners also like to cook using their garden vegetables. Enjoy recipes for Monk’s Garden Soup, Barscazc, Chicken Soup with Greens, and Tomato Soup.
Tavern OF the GREEN: Sustainable Cooking

Text by Jon Davies | Published February 1st, 2010 in Recipes • The Persnickety Chef

Greening our kitchens can be relatively painless. Buying local can be as simple as stopping at Duckies on Broadway or other local farmers’ markets to buy what is fresh and in-season before you drive off the island to hit the [...]
Rise and Loaf in the New Year

Text by Jon Davies | Published January 1st, 2010 in Recipes • The Persnickety Chef

Bread has long been a symbol of life. Wheat from which bread is born has a unique attribute in the plant world. This month try these recipes for Basic Baguette and Brioche.
The Sweet Taste of Italy

Text by Jon Davies | Published December 1st, 2009 in Recipes • The Persnickety Chef

Our best food holidays are in winter. No matter your ethnicity or holiday traditions, this Christmas season enjoy a taste of Italy with these recipe for Struffoli, Cenci, Almond Macaroons and Cannolis.
Flipping the Bird

Text by Jon Davies | Published November 1st, 2009 in Recipes • The Persnickety Chef

This month have a Persnickety Thanksgiving with my recipes for Cranberry-Orange Relish with a splash of Grand Marnier, Silky Smooth Yukon Gold Mashed Potatoes and Mom-Mom’s Holiday’s Pumpkin Pie with old-fashioned lard pie crust (optional but worth the effort to [...]