It's Time to Eat
Matt PhelanFollow along for recipes from a chef.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 11 | Founded | a year ago | Last Issue | a year ago |
| Active | |||||
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Ragu 101: White Bolognese
I first learned how to make this dish while working in New York. I was moved to the morning pasta station, where most of the prep was done. Bolognese was one of the first dishes I learned to prep.
Bolognese taught me the importance of buil...
Curry Lentil Stew with Naan
I make curry often because it is easy, you can use any vegetables you have on hand, and of course its delicious. When you make any kind of soup or stew bread in my family is a requirement. Naan is so easy to make and requires no rise time l...
Mom's Corned Beef and Cabbage Dinner
This version of corned beef and cabbage was introduced to me by my wife. She would eat it growing up in northern New York. I can remember making this, with her instruction, when we first started dating. It’s super simple, only has a couple...
Fish Sandwich
The recipe this week was inspired by Friday’s family meal at my restaurant, Novella. We decided to run a fish special for Lent. At the end of service, there was extra fish. It was so good that I wanted to share it.
The reason why I love t...
Pozole Verde with Chicken
The first time I tried Pozole was in the kitchen. The cook who made it for the family meal made Pozole Rojo with pork. It was amazing and full of flavor, texture, and spice. Pozole is a traditional soup in Mexico. Historically, the soup dat...
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