Savor a monthly dose of culinary delight with Geoffrey and Margaret Zakarian’s newsletter, brimming with recipes, hospitality tips, and foodie inspiration.
If there’s a time to go the extra mile in the kitchen for your loved ones, it’s Valentine’s Day. So, consider this month’s newsletter a gentle push to give soufflés a go – it’s not as hard as everyone says, especially if you follow our tips for soufflé success below.
People are always asking us what cookware we use most in our kitchen, so for this month’s newsletter, we’re sharing a well-rounded list to stock up on. We only keep items on hand that work well for us in the kitchen and produce great results time and time again. From breakfast before school to weekend dinner parties with friends, our kitchen is a revolving door, so you can be sure this list is well-vetted!
The race to the 25th is in full swing and our 2023 Holiday Gift Guide is here just in time. A little guidance is nice when tackling your gift list, so we’re taking out the guesswork to make things easier on you. These are some of our favorite and most used items in our household this season, plus, we included the recipe for our Black Pepper Balsamic Sautéed Strawberries, which uses our all-star item this holiday - Balsamic Glaze.
Thanksgiving is just over a week away, and we are fully focused on the SIDES! Everyone already knows what will be served as the main course: turkey, obviously. So, instead of fussing so much over that, we want to arm you with recipes to mix up your own side hustle this year. Even if you are invited to someone else’s table, you can rely on one of the below as a guaranteed showstopper.
There is nothing quite like a visit to New York City in the fall. Central Park is alive with color, the air is brisk but not too cold, and there are countless classic restaurants that evoke that October state of mind. And, not to mention a bevy of new options such as Tony Fortuna's T Bar, Alfred Portale's Sartiano's, Jonathan Morr's BondST at Hudson Yards and The Tin Building by Jean-Georges, a new food hall extravaganza at The Seaport.
Recently, we packed up the kids and took a trip to Charleston, SouthCarolina. We have always heard about the culinary fanfare, the southern charm and of course, the gracious hospitality, so we finally decided to see it all for ourselves. Truth be told, we feel like we only just scratched the surface and cannot wait to return. Here are a few of our must-see stops if you happen to find yourself in this darling town.
For us, one of the best parts of traveling is the food we enjoy along the way. Earlier this summer, our family took a trip to Italy. Every bite was a celebration of local flavors prepared with high-quality, seasonal ingredients and presented simply and elegantly. In this month’s newsletter, we’re sharing a classic recipe for Pesto Genevese inspired by our trip, plus three different ways to use it.
The casual nature of summer entertaining and dining al fresco makes the simplest foods feel festive and occasion worthy. Today we’re sharing a July 4th menu that is classic, full of flavor and fun to make – especially together. Let us know if you give it a try and check out a tutorial of the Almond Cake today on @mzakarian on Instagram. Happy cooking!