Here's a little twist on a Mexican street vendor classic, the Carne Asada Taco. Hands down, one of my favorite things to eat anytime of the year. It was during my days living in San Diego where i learned what a real grilled steak taco taste like. Man, I couldn’t get enough of them, especially the ones from our trips down the Baja coast.
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One of my favorite mushrooms is the Portobello, the larger, meatier one in the fungi family. Available year round, it's great for roasting in the winter, grilling in the summer and guaranteed to put a smile on the face of the lone vegetarian at your next barbecue.

I personally love this dish on it's own, seasoned with fresh cracked pepper, shaved parmesan and fresh herbs to brighten it up. Not to mention, it's a natural pairing with wine or beer  Read More...

There is so much more you can do with hot dogs then you think. I'm not saying take Joey Chestnuts approach and eat 68 in 10 minutes, but sometimes, try and  think outside the box a little. Your refrigerator is full of jars of half full condiments.

I was always a big fan of the Chicago style dog, an all beef frank, loaded with toppings. They traditionally include white onion, sweet pickle relish, a dill pickle spear, tomato slices, pickled sport peppers and celery salt. Read More...

Growing up on the North Shore of Long Island, theres always a bounty fresh seafood to be caught each summer. My buddy Mike (PQ) knew I was coming to town for the weekend and when I do, there’s always some grilling involved. So “PQ”, sunburnt from the early morning hunting in the Long Island Sound, surprised us with a bucket of fresh blue crab.  Read More...

I always love cooking for my friends, its a great way to get everyone together and talk about how ridiculous we were in our youths. I prepped some goodies in NYC during the week and made the trip out to Long Island for the weekend. One of my best friends Ryan Conroy, like me, is a big fan of Mexican cuisine, especially street vendor-style.

A great way to introduce my friends to the recently launched, Donovan’s Cellar craft beer dressing and marinades was to show them its versatility. I used the Ginger-Pineapple & IPA Barbecue Sauce and Marinade for a twist on a classic Mexican Quesadilla.  Read More...

Here is an easy way to get that extra dose of protein and carbohydrates to fuel your body for that next workout. Tuna fish made with our Maple Chili Relish is not only high in protein but equally rich in omega-3 fatty acids and B vitamins.

For a power snack like this, I prefer using a bread that’s naturally high in fiber and easy to digest. Ezekiel 4:9, made from sprouted whole grains is a great choice, its flourless, organic, rich in protein, vitamins and minerals. You can find it at your local Trader Joe’s.  Read More...

A healthy, tangy and refreshing dip for any occasion. This dip is so good, it works well with our pickled carrots or any combination of raw, seasonal vegetables.

When making dips or fruit smoothies, I always prefer substituting Greek yogurt for milk or sour cream .It’s extremely versatile and Its thick texture and rich taste is both high in protein and low in sodium.  Read More...

Adapted from from Fine Cooking, November 2001


These cupcakes were a big hit with the family on Easter. This playful take on the classic red velvet cake involves using pickled ginger spiced beets and it’s brine to to create a sweet and savory treat.

The judging panel was tough this Sunday afternoon. Two of the top cupcake judges in the country were going to be there, my nieces Alexa (8) and Lyndsey (3). Only Alexa is of age where she can comfortably point out her dislikes whereas Lyndsey, with that stare, can break hearts. The key to this day’s success was to not disclose the “secret ingredient”.  Read More...

We are really looking forward to some great weather here in New York City this weekend, and what’s better then a picnic with some friends on Central Parks Great Lawn? 

Everyone always brings something, and being that a majority of my friends are in some way, shape or form in the restaurant business, you can always expect someone pulling a rabbit out of the hat. 
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To me, there's nothing more rewarding then a good steak and a glass of red wine. As a distance runner, I crave the protein during rigorous training. This recipe is my reward for putting in those extra miles.

I prefer using good Irish butter here and a more pungent blue cheese such as Stilton. With it’s deep, strong flavors, and buttery texture it makes a perfect pairing with DC’s Maple Chili Relish and a charred steak. When grilling for large groups, I recommend using a younger, milder blue like an Italian Gorgonzola Dolce, it’s more economical and less intense.  Read More...

What’s better than homemade cake? How about one using pickles? Is that even possible? As crazy as the idea sounds, I put my girlfriend, Kristina, to the test. The result: perhaps one of the most intensely flavored carrot cakes I have ever experienced. I suppose It’s part of her charm and her ability to pull magic out of the hat. She has proven that making a cake recipe, using DC’s pickled Orange and Cumin Carrots does, in fact, work.  Read More...

I usually make these tasty treats on the outdoor barbecue during the summertime, mainly, because grilling a cheese like Epoisses de Bourgogne indoors can be rather intense (especially if you’re not a fan of stinky cheeses). However, as city dwellers know, an open window in this situation can suddenly become your next best resource in the kitchen. 
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I have been making this soup for years at home, especially around the holiday’s. It’s one of those warm, comforting meals you look forward to as the seasons change. A rich and velvety treat to get you through those cold fall and winter months.  Read More...

Once a week, Chef Francis and I get together to catch up on life, discussing the business and swapping recipe ideas over some good food and drinks. This week's meeting happened to be at my place, which meant after a week full of experiments, there was likely to be some good Irish butter in the pantry and wine in the cellar.

We started in the cellar and pulled a wine that captured the mood. A 2007 Savennieres-Roch-Aux-Moines from Domaine aux Moines. Produced from 100% Chenin blanc by a mother-daughter team who are making some outstanding wines. Read More...

In colder months, my 3 brothers and I just can’t get enough of this hot, rich and creamy cheese dip. There’s nothing better than catching up with family, while mopping up sharp, gooey Irish Cheddar with rustic bread over a few Stouts. There’s something so gratifying about its simplicity.

The combination of Four cheeses, Donovan’s Maple Chili Relis, and Siracha hot sauce, create sharp, sweet, and spicy flavors that work in perfect harmony together. Read More...

Here's a great recipe for a light and colorful green salad.

This salad’s balance of flavors and layers of texture is what makes it appealing. We begin with all local ingredients, using fresh Mache from a local farmers market, adding fresh goat cheese for some creaminess; pickled carrots for a tart crunch; and caramelized walnuts to round out its taste.  Read More...

When entertaining at home, our approach is to look beyond Port Wine Cheese and Ritz Crackers. We also believe that the food you serve should be equally as important as your guest. So we created a recipe that is vibrant, easy to make, delicious, and aesthetically pleasing.  Read More...

It’s been well documented that pickles and wine just don’t work well together. However, when looking for a “text book” pairing, one person's pleasure can be another’s distaste. The generalization is they are both acidic, therefore, they can never work together. It’s an obvious assessment but, perhaps, a bit misguiding. Acidity, as a base, will assist in brightening a dish, while additional components help round out its flavors and offer balance. Or, you can always take the easy road, and find a wine with some residual sugar!  Read More...

Donovans Cellar - Deviled Egg Display from Donovan's Cellar on Vimeo.

When making a basic relish, you start with a foundation of chopped cucumbers, peppers, or other vegetables and fruits.

When making an exceptional relish, you take the base and tweak it, using non-traditional ingredients, unique cooking techniques, and give it time to mature.

Our approach to relish, adapts a sous-vide technique (French for under the vacuum) to pickling. Rather than using the traditional raw and hot packing method, we have taken the cooking process a step further, extending the rolling water bath and lengthening the aging process. In time, these added steps will help achieve the desired creaminess within our relish, and ensure evenly cooked vegetables, ample texture and, most importantly, a consistent product.

We have only scratched the surface with relish’s versatility. What is typically designated as a topping for hot dogs, now serves as a fundamental addition to brighten up your tuna and chicken salads, and spice up your grilled pork chops and steaks. Today, we have taken our relish and have put our own twist on the classic deviled egg. With just a little imagination and creativity, you can turn a relish into an everyday cooking essential.  Read More...

Here we are in Williamsburg, Brooklyn at Custom American Wine Bar. Owners, Stefan Mailvaganam and Dan Lathroum, who were kind enough to let us use their kitchen, to stain their cutting boards and make some Ginger Spiced Beets Read More...