International Heat.

There's nothing like a spicy dish, spiked with heat to warm you up on a winter's night . Most cuisines have different spices to warm up any kind of main course and sides.what's great is that you can easily replicate these fire crackers or even create variations of them.

One of the hottest spice mix going these days is harissa. This  sauce took off a few years ago and it's still going strong. It's an easy make that involves a variety of different chilies from the New Mexico kind to chili de arbol to a tomato paste spiked with lemon juice, apple cider vinegar and garlic.Coriander and cumin are also added. Spoon in a dollop to hummus to zing it up or spread on grilled veggies .You could also add it to eggs like the North African recipe shakshouka. This is a tongue zinging poached eggs in a mix of vegetable broth,harissa and feta cheese. This is the perfect brunch dish on a cold wintry Sunday, washed down with a soothing mint tea. A fiery tomato sauce can also be used for a pasta dinner. Pasta arrabiata or angry sauce is another way to warm the palate.It's a rich tomato sauce that can either have oil or butter as its' base and a good dose of red pepper flakes.Most home chefs use a tablespoon of them but you could add a teaspoon more for an angrier sauce. Don't just use it for pasta. It can add an exciting bite to pizza and dipping sauce. Try it with wings and drumsticks too.

The Sichuan province in China has given the world some of the best - and most hottest dishes. This south central province is known for its many tear inducing recipes. It may clear your sinuses but it will also delight your palate.Many home chefs are a bit scared of the recipes, fearing they may be too complicated but they're actually not. Try the tasty ants climbing a tree. This nature sounding recipe is a cellophane noodle stir fry with vermicelli noodles and freshly grated ginger for heat. For more tingliness try the mix called mala wei. This is a combination of Sichuan peppercorns and dried chilies. Ginger garlic and chopped scallions are also added to round out the blend. The cuisine is really not all fire , but a combination of it along with sweet, sour and salty although many of the dishes are eye watering. Closer to home there is Mexican cuisine.Fajitas are a snap to make at home. Bring the fire by adding a spicy mix of different peppers, from jalapenos to Ahaheims to steak and chicken ones. End with the sweet flames of Mexican hot chocolate.It's the classic drink with an added kick of both cinnamon and cayenne pepper. It's the perfect way to end a fiery meal.

It's cold outside. Time to warm the palate up with different spices from different countries. They're a tasty way to bring on the heat during a frosty season.

A Crispy Tasty Chicken

A roast chicken is always delicious but imagine if you can make it more so. How? By creating a crispier , tastier skin that only adds to the flavor. There are several different ways but one that stands out.

Melissa Clark delved into this in yesterday's New York Times Food issue. She devoted her  A Good Appetite to creating the perfect skin for a roasted chicken.Like most of us, she prefers a crispy skin, with the crackle and crunch of potato chips.There are all sorts of strategies to achieve this. Some are crazy as in blasting it with a hair dryer (seriously???) to traditional like leaving the bird in the fridge overnight. Professional and home chefs also swear by rubbing down the chicken with salt and even baking powder or a combo of both. Others painstakingly separate the flesh from the fat or poking holes to release the fat. All these methods do work to varying degrees. Yet Ms. Clark wanted a sure fire method. She turns to her own recipe of Parmesan fried eggs and J. Kenji Lopez-Alt's one for frico roast potatoes.It's relying on Parmesan cheese  to create a crust. The cheese needed should be a finely ground one. Timing is everything. Ms Clark has found out that adding it early  and it burns a little. This leaves the meat with a scorched flavor. Sprinkle it on too late and you wind up with a leathery skin. It has to be added on halfway through for the perfect texture.

It's an easy recipe otherwise that comes with a light sauce made from the chicken's drippings. It starts with other flavorings such as lemon zest and fresh rosemary, the last used because to her it seemed like a natural fit with the chicken and Parmesan. She also added plenty of freshly ground black pepper and a pinch of red pepper flakes to add heat and the astringency necessity to cut some of the richness. All of this should be rubbed inside and out of the chicken.It should then be left to sit for twenty minutes at room temperature. If you have the time then set the chicken, uncovered, in the fridge overnight. The bird is roasted in a high oven of 425 degrees F and it can be roasted in a skillet , roasting pan or a sheet pan. The chicken's cavity should be stuffed with rosemary sprigs and then drizzled with olive oil. It's roast for thirty minutes and then the Parmesan is sprinkled all over the bird. Continue roasting until the birds juice run clear (pierce the flash with a knife for this) about thirty minutes more. As for the sauce, use the drippings and the juice from the zested lemon, seasoning with more red pepper flakes and salt. You could serve this with grilled veggies or crispy potato wedges.

A crispy roasted chicken is delight. Imagine making it better with even crispier skin. It can be done, thanks to the addition of Parmesan cheese.

Jean-Georges Vongerichten The Kitchen's Bad Boy

Chefs are like maestros. They can be temperamental yet brilliant; furious yet philosophical, creating masterpieces that will leave crowds and fans breathless. This is true with the famed French chef and restauranteur , Jean-Georges Vongerichten. He may be a culinary bad boy, but he's also a master too.

Chef Vongerichten was interviewed and the subject of a lengthy article in today's New York Times Food section. The piece was written by Alan Richman, famed , himself, for reviewing New Orleans restaurants and winner of several James Beard food writing awards.  A young Jean-Georges was not destined for the kitchen, by any means. He was the typical bad boy in his native Alsace-Lorraine town, near Strasbourg. The family business was coal, thanks to his great-great grandfather coming from Holland (hence the last name). He found land along a canal and settled there The chef to be was an altar boy despite his wild nature, skipping classes at the local parochial school. He was apprenticed young and even turned down a chance to cook in the Elysee Palace for the French president. He wanted to cook on a boat instead. This got him a chef's job aboard a submarine which docked in such exotic ports as Casablanca. Here he learned about different spices such as cumin. He tried the spice with carrots and that changed his perspective completely. From there he went to the Riviera where he discovered rosemary and then off to Bangkok

Now Chef Vongerichten is known around the world. He has restaurants throughout the world, being well known here in New York. His mark is everywhere , including Madison Square Garden where he has a chicken-centric Simply Chicken. Here, Chef Vongerichten elevates both the simple chicken salad and sandwich to another level with pickles and a spicy aioli. There is also the extremely elegant Jean-Georges that's decorated all in white with signature tasting menus. His empire, here in the States, stretches to Las Vegas and California, along with eateries in Miami Beach and Philadelphia. He has created restaurants also in Bridgehampton, the start of the Hamptons on Long Island and in Pound Ridge near where he lives in Waccabuc with his second wife and youngest daughter, Chloe. Despite the success he did have failures, namely the V Steak House in the Time Warner Building in Manhattan. The formula worked well with his steakhouse in Las Vegas but somehow the idea didn't translate to New York City. The same was true with his Chicago restaurant where he charged fifteen dollars for fried rice with fresh crab. Diners could get the same dish with frozen crab for $3.50 down the road. Still he will always have success.It's evident in his many successful restaurants here in New York alone.

Being the bad boy can be a good thing. That rebellious attitude has worked well for Chef Vongerichten. It's given him one of the mist successful culinary careers in modern times.

Fortifying Yourself

This is the season for colds and sore throats. These can be a real pain , especially if they keep recurring. What to do? Fortify yourself and your system with good foods. Forget comfort bites this winter . It's time to go to strength foods.

After the holidays we need to become serious about citrus fruits. One, they're a refreshing change up from all those sweets and treats and two, they are strength foods, meaning they'll strengthen our immune systems.Citrus fruits such as oranges increase our white blood cells which are used in fighting infections.Even lemons and limes do this as well. Unlike oranges, it's hard to eat both on their own, thanks to their tartness. What you can do is sub in lemon or lime juice for vinegar in vinaigrettes. This makes for a zingy and fun dressing that works for everything from a simple salad to a veggie and fish laden Nicoise. Lemons also can be used to marinate different vegetables , giving them a summery, bright taste. Add a squeeze of lime to guacamole or salsa to elevate flavor. Lemon and lime juice can be added to green and black teas for more taste too. Grapefruit is the mega strength food of all the citrus. It not only boosts immunity but also has antioxidant properties that help fight harmful bacteria and viruses. Again this may be too tart . Drizzle dark honey on top for a tasty breakfast or dessert.

Citrus isn't the only strength food There are veggies that can help fight off colds and sore throats too. Red bell peppers are one, thanks to the infusion of Vitamin C.It's also a rich source of beta carotene which is good for your eyes. Red peppers are versatile. Sliced, they can be added to a salad for some color and sweetness. Cooked, they liven up everything from stir fries to meat loaf. They're also good stuffed with Beyond Meat and onions.Another strength food? Broccoli. Again, the florets are good hot or cold. A side of broccoli with just a lemon and butter sauce is great with chicken breasts or even lam chops. A broccoli salad jazzed up with another immunity booster garlic is a great side with everything from pizza to steak. As for garlic, try to cook a lot with it during these germy times. Use a liberal dose of it when you make homemade sauce . Better yet try that light Italian classic aglia olio, the garlicky oil sauce that's delicious with angel hair  pasta or spaghetti.It can also be drizzled on bruschetta too.If you want a bit more spice but with the same immunity booster, then use ginger, especially if you have a sore throat. Brew ginger tea with freshly cut slices of it to reduce a sore throat 's inflammation.

Get yourself and your immune system fortified by adding strength foods to your diet. You won't be a victim to colds and flu anymore. You not only feel healthy but be healthy too.

Piggybacking Restaurants

There's a trend that's happening around big box stores such as Target. It's cutting up the store's parking lot to allow  space for fast food restaurants. Is it a good idea? Will it bring in more shoppers? Or diners?

Most big box stores such Target and Wal-Mart have huge parking lots that take up a lot of acreage. This is fine during the Christmas shopping season.It's really the only time when the area is used. In Bergen County, New Jersey any land, even if it's a parking lot is valuable. The land can be built on with some kind of business that will bring in not only diners but shoppers as well. This is the case with the Hackensack Target . A Taco Bell has been built in one of the parking lot's corners and has just opened. This is great for the area. Fairleigh Dickinson University is across the street and a charter high school is just down the road. Instead of being stuck with cafeteria food or the nearby Boston Market fare, kids can get cheap tasty burritos and tacos with beef or chicken fillings.Unlike Boston Market, and even the FDU Starbucks, Taco Bell offers cold  slushie like drinks that are going to be perfect when the Spring and summer  seasons arrive. There's a lovely outdoor area that's perfect for students as well. Imagine sipping frosted drinks and sharing snacks at the end of this Spring's semester.There's only one problem  with this Taco Bell - it will cut into Target's snack bar. The snack bar has had several blows in the last few years. Its' space was decreased to make way for a Starbucks. It cut back on its' variety. Forget getting their brand of a Slushie and chicken fingers. Hopefully their hot dogs and pizza will still be around.

The Hackensack Target isn't the only one. The Target in Clark, right off Parkway South in central eastern New Jersey  has to compete with not only an Italian restaurant but also a Duck Doughnuts built in their overly large parking lot.. These food hang outs are fun if you want to make a day or night of your visit, yet you can more or less get the same fare in the store's snack bar and Starbucks. A bigger version of parking lot piggybacking is over at the Teterboro , New Jersey's Wal-Mart where there is also a restaurant row plus two chain restaurants, Texas Roadhouse and BJ's Brewhouse. Again, the many diverse eateries, from Blaze Pizza to Panera's bring in not only diners but also those want a quick meal before shopping. Wal-Mart only has a Subway and some others don't even have these. The Garfield Wal-mart doesn't have any place to order a lunch or a quick snack. Their parking lot has an Applebee's and a McDonald's which helps. Most people who go to that shopping center, however, either head for Wal-Mart, Pet-Smart for their animal companions or even My Doc to handle colds and minor ailments. Food isn't necessarily on their minds. Should these eateries be there then? Would more stores be better instead. Or does this save that particular Wal-Mart from the pressure of adding some kind of fast food joint in their store?

Will piggybacking restaurants be the start of a trend? Will shoppers and diners like this combo? It's hard to say.  It all depends on the price and availability of  local real estate .

A Dash Of Heat

Sometimes all it takes is a pinch of this or a dash of that to zing up a meal. This elevates any bland dish and makes it amazing. It could be an herb or spice, a chopped jalapeno or serrano.

Winter stews are always in need of some punching up. Yes, they're hearty and rib sticking but they can be a bit tasteless. Think about adding something as simple as freshly ground black pepper. Just doing this adds a bit of heat and color. For a bit more color, think pink peppercorns. These add a different kind of heat , similar to chilis and have a sweet fruitiness too.If you want a different flavor, dried ginger give any stew an Asian vibe with a more eye opening fire. This would be a great throw in if your stew has more cabbage and carrots in it. It can also be added to chicken stew too. Don't be afraid to flick a teaspoon into your stir fry either.  It's a nice way to balance out the other flavors. Another fire ball of a spice is smokey paprika. Many home chefs just associate it with dusting it on top of deviled eggs or giving color to roasted ham. Yet it can give layers of flavor and fire to even the simplest of dishes. One of the best recipes is chicken paprikash. This incredibly flavorful dish from Hungary , calls for hot or sweet paprika but you can also use the smoked kind. They're made from the same  crushed dried chilies but the smokey version has been smoked dried with oak. The flavor will just be heightened a bit more, highlighting the other ingredients such as tomato paste and sour cream.

Chilies also add to various recipes. There are so many different kinds that you can vary the same recipe with each one and get a different result each time. Most home chefs use jalapenos . They're fun to stuff with bacon and cream cheese or breaded and air fried. Yet, jalapenos can be sliced and mixed into all sorts of dishes.Try some in a meat loaf recipe. This is a great way to zing up a usually bland dish and transform it into something special. Serve with a side of guacamole or sour cream. Jalapenos can also jazz up any kind of burger.They can be mixed into the ground meat or layered with cheese and bacon for a hot of heat. Chopped jalapenos can also bring up the heat on crockpot chilis too. Other chilis such as the temp rising serrano can do wonders with simple cheese dips and even the famed artichoke one. Serrano chilies come in a variety of different colors and are smaller than jalapenos. The piri-piri is another spicy jolt that's used mostly in South African cooking. Piri piri or peri peri chicken is a delicious and fiery way to zing up an ordinary dish. It's usually a marinade that coats and soaks the meat for twenty-four hours before cooking.You could also use it for wings and thighs too,

Bring the heat to your winter cooking. Any dish can be zinged up with spices and chilies. Try them to liven up a blandly cool dish on a chilly night.

Ultimate Veg The Best Vegetarian Cookbook Ever!

It is still hard to cook for vegetarians, despite the explosion of the Beyond Meat and Impossible Burgers phenomena. You can't serve these for every meal. You have to come up with different dishes with different flavors  Thankfully Jamie Oliver comes to our rescue with a new cookbook. There's nothing but meat free dishes in it.

Ultimate Veg: Easy and Delicious Meals For Everyone (Flatiron Books 2020) is the must have recipe book for those home chefs cooking in a vegan and vegetarian household. The book is written in Oliver's in your face style and it's refreshing to see the first pages begin with recipes. There are help pages and guides but they're at the end of the book, not at the beginning. Chef Oliver gives good hints and tips as well as urging to grow our own veggies. Vegetables lose their nutritional values as soon as they're picked. Having a garden, whether it 's a plot of land, bucket, pot or even a grow bag.He also delves into what is a portion along with how much should we eat.(about five portions of fruit and veg per day according to UK standards.) he also urges to eat the rainbow which is reflected in all his recipes. He explains why  as in eating purple veg and fruit is good for maintaining healthy blood pressure and muscle function. why, purple produce  is full of  life saving potassium. There's also a section on fats and Chef Oliver explains the differences between the various oils. He also recommends using organic butter and staying away from margarine because it is hydrogenated.

The recipes are divided such sections as soup and sandwiches, salads,,pasta, and the very fun Friday night nibbles to name a few. I love this book and plan on using it a lot. What is great is that that there will be leftovers which can be served the next day or later on in the week. There are so many recipes I want to try.I especially love the curries and stews section because it has such mouth watering dishes , perfect for the cold days - and nights ahead. The super comforting gumbo is on my radar. This is melange of chickpeas , and plum tomatoes cooked with celery , peppers and cayenne pepper. Another must cook  is his mushroom stroganoff, spiked with whiskey and made creamy with the addition of sour cream or creme fraiche. I do like the Friday night nibbles which can easily also make for a weekend supper. His polenta chips look heavenly , These can easily be made with leftover pulse too. it's roasting polenta pieces for fifty minutes in a 350 degree F oven. There's also a tasty tortilla dip that has cherry tomatoes and red chili mixed with cream cheese. The ploughman's nachos are another must make.It's sliced bread like sourdough, slathered with a mix of butter and HP sauce baked with sharp cheddar on top  and topped with pickled onions. Yum!!! There's also simple pickle recipes I want to try too. Every recipe from the pastas to pies parcels and bakes , along with soups, sandwiches and salads will be created in my kitchen.

Vegetarian home chefs must get Ultimate Veg :Easy And Delicious Meals For Everyone. There are dozens of delicious and fun recipes to make and try. There's no need to have faux beef every night once you have this book.