Seamus Mullen has gotten rave reviews for his inventive and modern cuisine, but a few years ago his career almost ended after he was diagnosed with rheumatoid arthritis. But lucky for foodies everywhere, Chef Mullen is back on his feet — literally, and figuratively.
The Italian restaurant Il Bagatto is a fixture in the East Village, thanks to its great vibe and delicious food. The cook and creator of Il Bagatto, Beatrice Tosti di Valminuta, visited The Couch to share one of her great summer pasta recipes.
Tony Tantillo and his daughter Stephanie whip up this pasta dish chock full of olives.
CBS 2′s Tony Tantillo and his daughter Stephanie make this fruity salsa with a kick!
Bruce Bozzi, Jr. of The Palm restaurant makes us a succulent lobster dish in celebration of National Lobster Day on Saturday, June 15th.
CBS 2′s Tony Tantillo and his daughter Stephanie show you how to make this fruity chicken dish.
No one wants a hot, sticky kitchen in the summertime. We brought in chef Regina Ragone, M.S., R.D., Food Director of Family Circle magazine to show us how to make “no-heat” dinners that are healthy, quick and easy to make.
Tony Tantillo and his daughter Stephanie whip up this spicy paella dish — served right in the pan.
Marc Murphy is the culinary mastermind behind great New York City restaurants Landmarc and Ditch plains.
CBS 2′s Tony Tantillo and his daughter Stephanie show you how to make this delicious dish loaded with pasta and shrimp.
CBS 2′s Tony Tantillo and his daughter Stephanie show you how to make this simple and refreshing salad.
Season five of The Real Housewives Of New Jersey picks up where Hurricane Sandy left off. The storm also delayed the opening of the Manzo’s latest restaurant venture, Little Town N.J. in Hoboken.
The salsa uses leftover corn to cut down on waste, and a healthy amount of cilantro is encouraged.
Tony Tantillo and his daughter Stephanie show you how to whip up this summer-time salad.
Executive Chef Sasha Shor of Tres Carnes stopped by The Couch to show us how to make street cart-style corn (“Esquites”): Mexican Street style corn “off the cob” with spicy chili-lime mayo, topped with Mexican crema and grated Cotija cheese.
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