Chef Amanda Freitag’s Pop’s Beer Braised Bold Beef Stew and Smashed Yukon Gold Potatoes

It’s a stick-to-your-ribs — and everywhere else — kind of dish that fortifies on a long, dark night like nothing else.

So when I spied “Pop’s Beer-Braised Bold Beef Stew,” I was game to give it a go, not only because of the two bottles of dark beer in it, but also the half bottle of red wine. How good does that sound, right?

Read more on Food Gal: link

Cornmeal Crusted Chicken Thighs

“With the crunch of the cornmeal crust and kick of the Jamaican spice blend, this chicken is brimming with flavor and texture reminiscent of the much more time-consuming traditional Jamaican jerk marinade and fried chicken.”

Read the full article and recipe here: link

The Chef Next Door review: Delicious Living

“Something that stands out right away is Amanda’s utter honesty about home cooking. She opens the introduction painting a sensory scene of what a typical night is like at Empire Diner. There are clanging plates and trays, shouts of line cooks coordinating the timing of dishes, heat from the arsenal of burners and the aches of joints from years of twelve- to fifteen-hour days that bleed into nights and sometimes right back into mornings. Amanda is in her element in this scene. Like so many professional chefs, she thrives under the pressure of the kitchen.”

Read the full review on Delicious Living: link

Perfect Meatballs: Amanda Freitag’s Perfect Recipe

“This is an ode to Jersey, and all the friends and neighbors with strong Italian roots who I grew up around. I have many warm childhood memories of a full belly after impressive Sunday suppers at their tables, filled with elegant yet humble and delicious dishes. After I became a chef, I traveled to Italy and observed similar practices and traditions all over the country, as families got together on Sundays for a big family meal, breaking bread and pausing to enjoy one another and some great food!”


Read the full article on Glamour: link