Cocktail Time

April 2020 | Links In Bio

For the Shrub Makes extra and perfect all week long with sparkling water to wake up the taste buds! 1 Pint Strawberries, tops removed, diced any size 2 Cups Granulated Sugar 1 1/2 Cup Water 2 Cups Bragg’s Cider Vinegar 6 Slices Ginger root, sliced 1/4″ thick 1 Bay Leaf 3 Lemon Twists, from long… Read more »

Chef TQ's Quarantine Cooking

April 2020 | Links In Bio

For this dish, we’ll need to make three recipes – each one worth the effort! We’ll start with the Bolognese as this is the most time consuming. You can work on the other recipes once the Bolognese is simmering. Each recipe makes a little bit extra – you can freeze or hang on to what… Read more »

Chef TQ's Quarantine Cooking

March 2020 | Links In Bio

Beet & Parsnip Salad Parsnips are an underutilized ingredient in the kitchen, and the secret weapon of this dish is the parsnip honey that you’ll make. It’s a great glaze for meats, grilled veggies, or as we use it in this salad, as a glaze for the parsnips themselves. Makes 4 portions: 2 Medium Sized… Read more »

Chef TQ's Quarantine Cooking

March 2020 | Links In Bio, Projects

Agnolotti Verde with Mushrooms Chef Tony Quartaro is opening up his recipe book and sharing some of his favorites. Don’t miss out on this pasta masterpiece – carb loading encouraged. For the pasta dough: 12oz Spinach (frozen or fresh) 4 Eggs 12 Egg Yolks 5# Pasta Flour (can also use AP Flour), plus more for… Read more »