High Tide

The CapeMay.com blog

Category: The Persnickety Chef

The Art of Tailgating

September first is here and brings the unofficial end to the summer season. In three days the next big season starts, Football. Football seasons’ first weeks bring hope that this is finally your team’s year to win it all. This enthusiasm is manifested in many ways from wearing your team’s colors, face painting, bad bets,… Read more »

Get Cooking with Eggplant

One of the joys of living in the Great Garden State is summertime produce. New Jersey corn and tomatoes get the big press and for good reason. They are well liked summer vegetables and Jersey grows some of the best in the world. But there is the ugly step-sister of produce, one people either love… Read more »

Fourth of July Barbecue

July 4th is a time to celebrate throwing the British out. Most people think it had to do with taxes and rights and silly stuff like that, but foodies know that in a land of bountiful food we couldn’t be ruled by a people who make and eat bland, tasteless dishes. It is also time dissolve… Read more »

Cooking with Curry

Culinary focus in the United States has had a definite Euro-centric slant.  In recent years Asian cuisines have become more popular and mainstream. But one Asian flavor is still largely misunderstood in America. Curry.  The fluorescent yellow curries of the past made from jar curry powder are about as authentic as Ragu is to a… Read more »

Seasoning and Flavoring

There are some unique aspects to being a chef. One is, when people discover your profession during casual conversation, They always want to pick your brain. One topic that frequently comes up is: What makes good food? I usually give my standard spiel on technique, but most people want black and white rules on cooking. This… Read more »