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    Food Trends 2014- Non-Traditional Fish

    Last updated 4 years ago

    The oceans are a large resource with a bountiful array of fish, most of which are not served in restaurants. In 2014 our menus will expand and we will see fish like branzion, artic char, and barramundi popping up everywhere. Fish lovers rejoice!

    Super Bowl XLVIII in New York City!

    Last updated 4 years ago

    Staying warm & hosting a Super Bowl party this Sunday? With all of the buzz in NYC about this week's event, Relish is bringing you unique cocktail and appetizer recipes to jazz up your Super Bowl party! Keep an eye out later today for the Super Bowl XLVIII NYC- Cocktails!


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    Quote of the Day:

    Last updated 4 years ago

    The way you cut your meat reflects the way you live.- Confucius

    Check out this review from a skate party at Trump Rink...

    Last updated 4 years ago

    • on Email
    • We had a great time!  Everything was so wonderful.  I can't wait to come back and skate again!

      Thank you for your help!


      Paul S.

    Recipe from the Chef: Roasted Chicken with Caramelized Onions and Fruit

    Last updated 4 years ago

    Last minute get together? Here is a quick and easy recipe that makes your kitchen smell fantastic.

    Makes 4 servings

     What you'll need:

    • 4 bone-in chicken breast halves (2 to 2-1/2 pounds)
    • 4 teaspoons chicken or turkey roasting rub
    • 2 large white or red onions, cut into 3/4-inch chunks (2 cups)
    • 2 tablespoons butter
    • 2 tablespoons packed brown sugar
    • 1 medium Granny Smith or tart red apple, peeled, cored and coarsely chopped (1 cup)
    • 1 medium Bosc or Anjou pear, peeled, cored and coarsely chopped (1 cup)
    • 1/3 cup dried cranberries, dried cherries, dried currants, golden raisins, snipped dried apricots or snipped dried figs
    • 2 cloves garlic, minced
    • 1 1/2 teaspoons snipped fresh rosemary or 3/4 teaspoon dried rosemary, crushed
    • 1/2 teaspoon ground black pepper
    • 1/4 cup cranberry juice, apple cranberry juice, pear nectar, apricot nectar or dry white wine
    • 2 tablespoons dry sherry, white balsamic vinegar, dry vermouth or dry white wine
    • Fresh green beans, trimmed and steamed (optional)

    What you'll need to do:

    Lightly grease a shallow baking pan. Sprinkle the roasting rub onto all of the surfaces of the chicken; rub in with fingers. Place chicken, skin side up, in prepared baking pan. Roast, uncovered, in a 425 degree F oven for 30 to 35 minutes or until chicken is no longer pink (170 degrees F).

    Meanwhile, in a large skillet, cook onions, covered, in hot butter over medium-low heat about 15 minutes or until onions are tender, stirring occasionally. Uncover; add brown sugar. Cook and stir over medium-high heat about 5 minutes more or until onions are golden. Add apple, pear, cranberries, garlic, rosemary and pepper to skillet. Cook, covered, for 5 minutes, stirring twice. Stir in cranberry juice and dry sherry.

    Simmer, uncovered, for 2 to 4 minutes or until liquid is reduced by half.

    To serve, transfer the chicken to a serving platter. Spoon onion mixture over chicken. If you like, serve with steamed green beans.

    For the orginial recipe & nutritional facts visit MidwestLiving.

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