A Week Night Dinner Win: Snapper, Asparagus & Bell Pepper Sauce

By: The Food Hunter

This vibrant and flavorful weeknight dinner, Grilled Snapper and Asparagus with Red Bell Pepper Sauce, comes from the Food Network and delivers a restaurant-quality meal with minimal fuss. A little planning ahead to prep the red pepper sauce pays off big time, making it easy to pull everything together in under 30 minutes when dinnertime rolls around. Light, fresh, and full of color, it’s a perfect go-to for warm evenings or anytime you want something quick and impressive. 

Grilled Snapper and Asparagus with Red Bell Pepper Sauce

1 bunch asparagus
3 tablespoons extra-virgin olive oil, plus more for the grill
1 large red bell pepper, seeded and chopped
2 cloves garlic, sliced
1 shallot, sliced
4 sprigs thyme
salt and freshly ground pepper
1 tablespoon red wine vinegar, plus more to taste
1/2 cup heavy cream
4 red snapper fillets 

Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the bell pepper, garlic, shallot, thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook until the bell pepper is tender, 6 to 8 minutes. Stir in the vinegar, scraping up any browned bits from the bottom of the pan; cook until mostly evaporated, about 1 minute. 

Add the heavy cream and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until slightly thickened, about 2 minutes; discard the thyme. Transfer the mixture to a blender and puree; season with salt and pepper and add up to 1 more teaspoon vinegar, if needed. 

Preheat a grill to high and generously oil the grates. Rub the fish with 1 tablespoon olive oil and season with salt and pepper. Rub the asparagus with the remaining 1 tablespoon olive oil and season with salt and pepper. 

Grill the fish skin-side down until the skin is marked and crisp, about 3 minutes. Carefully flip and grill until just cooked through, 1 to 2 more minutes. Grill the asparagus, turning occasionally, until charred in spots, 4 to 5 minutes. 

Spoon the pepper sauce onto plates. Top with the fish and asparagus.

Half the Flour, All of Flavor: Ken Forkish’s Saturday White Bread, Scaled Down

 By: The Food Hunter

There’s something comforting about having a bread recipe you can trust, one that delivers structure and taste without the burden of perfection. For me, that bread is Ken Forkish’s Saturday White Bread, a recipe that I has become my go-to and a favorite in my kitchen.

It isn’t the sort of bread that demands an overnight ferment or obscure flours. It’s straightforward and forgiving,with formula that produces a loaf of bakery-level character: a golden, crackling crust and a crumb that’s tender and deeply satisfying. It’s the kind of bread you tear into minutes after it comes out of the oven, swiping warm hunks through extra virgin olive oil.

What I love most about this recipe is how surprisingly easy it is to master. You don’t need a mixer. You don’t need a starter. And you certainly don’t need to be an expert. The dough is mixed by hand, allowed to ferment slowly, and baked in a Dutch oven.

It’s the kind of recipe that invites repetition, not because it’s challenging, but because it’s endlessly rewarding. It asks little and gives much — a crusty, crackling loaf that never fails to impress and always brings a quiet sense of accomplishment.

The original recipe makes two loaves, but I’ve included a halved version below for a more manageable single loaf.

Single Loaf - Saturday White Bread Recipe
(adapted from Ken Forkish) 

500 g all-purpose flour

360 g warm water (90°F to 95°F)

10.5 g fine sea salt

2 g instant dried yeast

Combine the flour with the water in a large round bowl. Mix by hand just until incorporated. Cover and let rest for 20 to 30 minutes.

Sprinkle the salt and the yeast evenly over the top of the dough. Mix by hand, wetting your working hand before mixing so the dough doesn’t stick to you. Reach underneath the dough and grab about one-quarter of it. Gently stretch this section of dough and fold it over the top to the other side of the dough. Repeat 3 more times with the remaining dough, until the salt and yeast are fully enclosed.

Use the pincer method to fully integrate the ingredients. Make five or six pincer cuts across the entire mass of dough. Then fold the dough over itself a few times. Repeat, alternately cutting and folding until all of the ingredients are fully integrated and the dough has some tension in it. Let the dough rest for a few minutes, then fold for another 30 seconds or until the dough tightens up. The whole process should take about 5 minutes. The target dough temperature at the end of the mix is 77°F to 78°F. If the final mix temperature is cooler, don’t worry, it will just take longer to fully rise. Cover the tub and let the dough rise. 

This dough needs two folds. It’s easiest to apply the folds during the first 1½ hours after mixing the dough. Apply the first fold about 10 minutes after mixing and the second fold during the next hour. If need be, it’s okay to fold later; just be sure to leave it alone for the last hour of rising.

To fold the dough, dip your hand in the container of warm water to wet it so the dough doesn’t stick to you. With your moistened hand, reach underneath the dough and pull about one-quarter of it out and up to stretch it until you feel resistance, then fold it over the top to the other side of the dough. Repeat four or five times, working around the dough until the dough has tightened into a ball. Grab the entire ball and invert it so the seam side, where all of the folds have come together, faces down. This helps the folds hold their position. The top should be smooth.

When the dough relaxes a bit and flattens repeat the process for the second fold. When the dough is triple its original volume, about 5 hours after mixing, it’s ready to be shaped.

With floured hands, pick up the dough and ease it back down onto the work surface in a somewhat even shape. Dust the area in the middle, where you’ll cut the dough, with a bit of flour. Dust a proofing basket with flour. Shape dough into a medium-tight ball. Place seam side down in a proofing basket or bowl.

Lightly flour the tops of the loaf. Set a side and cover with a kitchen towel. Plan on baking the loaf about 1¼ hours after shaped. 

At least 45 minutes prior to baking, put a rack in the middle of the oven and a Dutch oven on the rack with the lid on. Preheat the oven to 475°F (245°C).

For the next step, invert the proofed loaf onto crossed parchment sheets, (for easy transfer), keeping in mind that the top of the loaf will be the side that was facing down while it was rising—the seam side. Use oven mitts to remove the preheated Dutch oven from the oven. Remove the lid. Carefully place the loaf in the hot Dutch oven seam side up. Use mitts to replace the lid, then put the Dutch oven in the oven. Maintain the temperature at 475°F (245°C).

Bake for 30 minutes, then carefully remove the lid and bake for about 20 more minutes, until at least medium dark brown  all around the loaf. Check after 15 minutes of baking uncovered in case your oven runs hot.

Remove the Dutch oven and carefully tilt it to turn the loaf out. Let cool on a rack or set the loaf on its side so air can circulate around it. Let the loaf rest for at least 20 minutes.

A New Dinner Favorite: Cacio e Pepe Broccolini with White Beans and Burrata

 By: The Food Hunter

I recently tried a new recipe that I found on Food & Wine and it instantly earned a permanent spot in my weekly dinner rotation: Cacio e Pepe Broccolini with Crispy White Beans and Burrata. It’s everything I want in a meal—simple, comforting, full of texture, and surprisingly elegant.

The broccolini is has just the right bite, sautéed until vibrant green and lightly charred. Tossed in a peppery, cheesy coating inspired by the classic Cacio e Pepe pasta, it brings that cozy, familiar flavor, but with a fresh twist. The real magic, though, comes from the creamy burrata that melts slightly into everything, adding richness and tying it all together. It’s a meal that feels indulgent without being heavy, and it comes together fast enough for a weeknight but feels special enough for guests.

If you're looking to shake up your meal routine with something nourishing and seriously delicious, I can't recommend this dish enough. It's elevated comfort food.

Cacio e Pepe Broccolini with White Beans and Burrata

2 bunches fresh Broccolini, trimmed
extra-virgin olive oil
1 teaspoon fine sea salt, divided
2 (15.5-ounce) cans cannellini beans, drained, rinsed, and patted dry
1 garlic clove, finely chopped
1/4 cup chopped fresh flat-leaf parsley
8 ounces burrata cheese
1 1/2 ounces pecorino Romano cheese, grated
1 teaspoon black pepper

Heat a large skillet over medium-high until very hot. Toss together Broccolini and some oil in a large bowl until coated. Add half of Broccolini to skillet, and spread in an even layer. Cook until slightly charred and crisp-tender, 2 to 3 minutes per side. Transfer to a large bowl, and repeat with remaining Broccolini. Toss Broccolini with 3/4 teaspoon salt. 


Carefully wipe skillet clean, and return to heat over medium-high. Add 2 tablespoons oil; swirl to coat. Add half of the beans; spread in an even layer. Cook, undisturbed, until outer skins of beans begin to peel back, crisp, and brown slightly, about 1 minute and 30 seconds. Add garlic, stir, and cook, undisturbed, until fragrant, 15 to 30 seconds. Transfer mixture to bowl with Broccolini. Repeat procedure with remaining 2 tablespoons oil and remaining beans. 


Gently toss Broccolini and beans with parsley and season with salt and black pepper. Arrange burrata in center of serving bowl, and surround with Broccolini and beans mixture. Sprinkle with pecorino Romano and cracked black pepper. Drizzle with oil, and serve.

 

A Night at the Leopard Lounge: A Philadelphia Dining Experience

 By: The Food Hunter

If you're looking for a spot that combines elegance with a touch of excitement, the Leopard Lounge in  in the heart of Philadelphia's Rittenhouse Square, is an upscale restaurant that is quickly became a go-to destination for those seeking a sophisticated yet laid-back setting in one of Philly's most charming neighborhoods.

As soon as we entered, the lounge's intimate atmosphere drew us in. With plush seating, soft lighting, and a unique leopard-print carpet, it was clear this place exudes both style and comfort. The lounge is also home to a glass-topped baby grand piano, which sets the stage for the live music performances that take place nightly. The music was the perfect backdrop, creating an inviting vibe without overpowering conversation. 

For starters, we indulged in Oysters Rockefeller, which were a standout dish at the Leopard Lounge. Each oyster was nestled in its shell and topped with a rich, creamy spinach and herb mixture, perfectly seasoned to complement the briny freshness of the shellfish. Each bite was a perfect balance of rich, savory, and fresh—a must-try for seafood lovers.

Next, we enjoyed a classic Caesar salad. The crisp, fresh romaine lettuce was generously coated in a creamy, tangy Caesar dressing, with crunchy croutons and a delicate dusting of shaved Parmesan—simple but full of flavor.

For the main course, my companion and I couldn’t resist sharing both a perfectly cooked veal chop and a delicate fish dish. The chop was tender, juicy, and seasoned to perfection, while the sea bass was flaky and succulent, offering a light, flavorful contrast. The creamed spinach was rich and velvety, providing a savory, creamy complement to the steak, while the mashed potatoes were buttery and smooth—the ultimate comfort food to round out the meal.

One of the most memorable parts of our visit was the vibrant atmosphere, made even more special by the live piano music that created the perfect backdrop for the evening. It was the kind of place where you could easily lose track of time, whether you were savoring a delicious dinner or sipping a cocktail during happy hour. The lounge’s happy hour, offered Wednesday to Friday from 4:30 PM to 6:30 PM, gives you the perfect opportunity to unwind with expertly crafted drinks and appetizers while soaking in the soothing live tunes.

Looking back, our experience at the Leopard Lounge was truly unforgettable. Between the exceptional food and the lively ambiance, it’s the kind of place that suits any occasion—whether you’re casually enjoying a drink or celebrating a special night out. If you're ever in Philadelphia, it’s definitely a spot worth checking out.

Leopard Lounge
1701 Locust St
Philadelphia, PA
19103

13 Must-Have Wines for Your Holiday Feast

 By: The Food Hunter

As the holidays approach, there's no better time to gather around the table with loved ones, indulge in delicious food, and savor a glass (or two!) of exceptional wine. Whether you're hosting a grand celebration or a cozy family dinner, wine has a special way of elevating the dining experience. To make your holiday menu planning a breeze, I've curated a list of my favorite wines from around the world, including exceptional bottles from Italy and beyond, along with perfect food pairings to inspire your festivities.

1. Statella, Etna Rosso Pettinociarelle 2020

This Sicilian red from Mount Etna is made from Nerello Mascalese and Nerello Cappuccio grapes. It offers a delightful combination of red berries, herbs, and a distinctive smoky minerality. Light-bodied with firm tannins and bright acidity, it’s perfect with roasted meats, lamb, or pasta dishes such as a hearty meat ragù.

2. Barone di Villagrande, Etna Bianco DOC Milo 2019

Made from the Carricante grape, this crisp white wine from Mount Etna has fresh citrus and green apple notes, complemented by a touch of herbal and volcanic minerality. It pairs beautifully with seafood such as grilled fish and oysters, as well as fresh salads and vegetable dishes.

3. Pietre di Luna, Catarratto 2022

This refreshing white from Sicily is crafted from the Catarratto grape, showcasing zesty citrus, floral aromas, and a hint of almond. Its crisp acidity makes it a perfect match for light fish dishes, seafood pasta, or fresh cheeses like ricotta or mozzarella.

4. Volpolo Bolgheri DOC 2022

A lighter style red from Tuscany’s Bolgheri region, Volpolo is a blend of Merlot and Cabernet Sauvignon. With flavors of ripe cherry and plum, soft tannins, and a touch of spice, it pairs wonderfully with grilled meats, pasta with tomato sauce, or roasted vegetables.

5. Cloudy Bay Sauvignon Blanc 2023

This iconic Sauvignon Blanc from Marlborough, New Zealand, is packed with tropical fruit, citrus, and grassy notes. It’s crisp and refreshing, making it an ideal match for seafood such as oysters or salmon, as well as goat cheese and light salads.

6. Etude 2022 Carneros Pinot Gris

From the Carneros region in California, this Pinot Gris offers fresh flavors of pear, green apple, and floral hints, with a clean, crisp finish. It pairs beautifully with roasted chicken, or seafood salads.

7. Torrevento, Castel del Monte Rosso

From the Puglia region, this red wine is made from the Nero di Troia grape. It’s rich with dark berry flavors, tobacco, and spice. Its earthy finish make it ideal for pairing with roast meats, hearty stews, and aged cheeses.

8. Torrevento, Castello del Monte Ottagono

Another gem from Puglia, this wine blends Primitivo with a touch of other local varietals. Full-bodied and opulent, it’s packed with ripe blackberries, plums, and a hint of pepper and chocolate. This wine is a natural partner for grilled steaks, and rich pasta dishes like bolognese.

9. Tenuta Perano Chianti Classico DOCG 2021

From the heart of Tuscany, this Sangiovese-based Chianti Classico offers vibrant flavors of cherry, raspberry, and a touch of earthiness, with high acidity and medium tannins. It’s versatile enough to pair with roasted turkey, tomato-based pasta sauces, or mushroom risotto.

10. Poggio al Tesoro Bolgheri Superiore DOC "Sondraia" 2020

This Bordeaux-style blend from Tuscany combines Cabernet Sauvignon, Merlot, and Cabernet Franc. The wine presents complex dark fruit aromas with herbs and a touch of oak. It’s full-bodied with structured tannins and pairs beautifully with wild game, or beef tenderloin.

11. Sonoma-Cutrer Russian River Valley Pinot Noir 2021

From Sonoma, California, this Pinot Noir is bright and aromatic, with notes of cherry, raspberry, and earthiness. It's an excellent choice for roasted chicken, creamy pasta dishes, or soft cheeses like brie and camembert.

12. Hahn Wines 2022 Pinot Noir

This California Pinot Noir from Monterey County offers ripe cherry and strawberry flavors, with subtle vanilla and oak. Silky smooth and medium-bodied, it’s perfect for pairing with roasted duck, grilled salmon, or wild mushroom dishes.

13. Flora Springs - Holiday Wine

Flora Springs’ Holiday Bottles are created exclusively for wine club members as a special thank-you for their loyalty.  Each bottle is meticulously etched and hand-painted, making them true works of art. As the only Napa Valley winery to offer unique holiday designs each year, Flora Springs pours immense care into every detail, ensuring the wine inside and the bottle itself are nothing short of perfection. These elegant bottles make ideal gifts and are perfect for festive holiday celebrations, offering a memorable experience both in taste and presentation.