Chris Styler

Freelance Food LLC

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Jersey City Bouillabaisse

Jersey City Bouillabaisse

Posted by on Mar 1, 2016 in Weekend Warrior | 0 comments

Bouillabaisse is one of those things—like barbecue, cassoulet or cioppino—that people will never agree on. I think that’s a good thing. I wouldn’t want to live in a world where every bouillabaisse tastes the same. On a drive along the French Riviera several years ago, I tasted bouillabaisse in restaurants that ranged from total dives and family restaurants...

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Jamaica Jerk Chicken

Jamaica Jerk Chicken

Posted by on Jan 2, 2016 in Secret Weapons, Weekend Warrior | 0 comments

This recipe came to me not from Jamaica but from Grand Cayman. I spent 3 weeks at a dive lodge way out on the eastern end of the island. The deal was I would cook for the guests in exchange for a room and 3 dives a day (sometimes 4 if there was a night dive). You know it was a well-negotiated agreement because all parties felt as though they got the better...

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Red Wine Short Ribs

Red Wine Short Ribs

Posted by on Dec 17, 2015 in Weekend Warrior | 0 comments

I know people who won’t buy clothes online. “If I don’t like them or if they don’t fit, I have to send them back.” Calling UPS for a pickup seems like a good trade-off for not having to battle the hoards of tourists at Century 21 who are sent into a Pamplona-like frenzy at the sight of a fairly priced wallet. In fact, I’m a big fan of on-line ordering of...

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A Bowl of Green

A Bowl of Green

Posted by on Apr 3, 2015 in Everybody Loves…, Weekend Warrior | 0 comments

Green chili is one of America’s iconic dishes. Maybe not as iconic as New England clam chowder, Kansas City barbecue or Chicago deep dish pizza, but an icon none the less. Pork, onions, green chiles of one type or another (hopefully Hatch*) and garlic are pretty standard in green chili recipes, but after that, all hell breaks loose. This is my version,...

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Chicken-Vegetable Soup

Chicken-Vegetable Soup

Posted by on Feb 17, 2015 in Everybody Loves…, Weekend Warrior | 0 comments

This is a little bit of a production number and results in a straightforward, chunky soup that you can take in any direction you like, or leave as is. Check out the bottom of the page for a laundry list of things you could add/change to make this your soup. Stir a little dollop of pesto into the soup if you have some on hand. Good bread and grated Parmesan...

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