Phil Lempert helps you find the healthiest, best and tastiest foods

Stolen with permission from Wolfgang Ban and Eduard Frauneder Executive Chefs and co-owners of Seäsonal offers New Yorkers a fresh, new perspective on "traditional" Austrian & German cuisine by using the freshest ingredients from the time of year and locally sourced products when preparing their dishes and design each plate with an artistic elegance. The goal for this high-end restaurant is to bring a pointedly modern, Viennese take on contemporary European cuisine to New York. Frauneder and Ban are bringing the same flair and innovative spirit that made them famous in Vienna and immensely popular among the diplomatic crowd in New York.

Wiener Schnitzel with Parsley Potatoes is served at Seäsonal for $28. This recipe makes 1 serving.

Wiener Schnitzel with Parsley Potatoes Ingredients:

• 1 Veal Cutlet
• 2 oz Flour
• 2 oz Eggs
• 2 oz Plain Breadcrumbs
• 4 oz Fingerling Potatoes
• Quarter Bunch of Parsley
• Corn Oil for frying
• 2 Tablespoons butter
• Salt to taste
• Lingonberry (can be purchased at Felix or Ikea)

Steal This Recipe® Step by Step Instructions:

1. Pound the meat very thin and salt both sides.
2. Create an assembly line with 3 plates of the following: first plate fill with flour, second eggs - salt again, third breadcrumbs.
3. Coat the veal in each of the three plates in order.
4. Boil the potatoes until tender and cut them in wedges after cooking.
5. Chop parsley very fine.
6. Heat oil in a frying pan (The oil needs to get extremely hot and there must be a lot of oil in the pan - the meat should be swimming in it!)
7. When the oil is very hot, place the meat in the pan.
8. Move the pan back and forth so that the oil makes waves (this makes the crust on the veal rise and creates the renowned texture).
9. In the mean time take another pan and melt 1 tablespoon of butter - when the butter is melted add the parsley.
10. When the meat is fully expanded and the crust is "blown up" it is ready.
11. Add a piece of butter in it to get a rich butter flavor.
12. Drain the meat on a paper towel.
13. Add the potatoes to the second pan and sauté, stir until potatoes are coated in parsley.
14. Place Lingonberries on a plate and add the veal and potatoes.

This recipe was filched from John Snedden, owner of Rocklands Barbeque and Grilling Company - where they never cook with gas or electricity... and they also have an 8-minute promise: Diners will get their food within 8 minutes of ordering it... if not, dessert is on the house! Smoky, succulent pork ribs, tender smoked, juicy grilled chicken and perfectly grilled salmon provide barbeque and grilling aficionados with their much-needed fix of good old-fashioned southern barbeque in the DC metro region. For 18 years Rocklands Barbeque and Grilling Company has been dedicated to maintaining the highest grilling and barbequing standards with its wood-only barbeque.

Rocklands Barbeque and Grilling Company's Famous Ribs are served at the restaurant for $24.99. This recipe makes 4 restaurant servings.

Rocklands Barbeque and Grilling Company's Famous Ribs Ingredients:

• 1 Rack of pork spare ribs
• To taste: ground cumin
• To taste: black pepper

Steal This Recipe® Step by Step Instructions:

1. Prepare smoker with wood chips and bring to 220 degrees.
2. Remove the fat strip (membrane) from the rack or ribs.
3. Sprinkle ribs with black pepper and cumin.
4. Place ribs in smoker and cook for 3 hours, 1.5 hours on each side, at 220 degrees.
5. *Only open the smoker to turn the ribs, avoiding the release of smoke.
6. Remove from smoker and finish by grilling the ribs for 10 minutes on each side.
7. Remove from grill and cut, eat and enjoy.
8. Add BBQ sauce if desired.

*This BBQ recipe requires a few special tools:

• Smoker
• Wood burning grill
• Hardwood charcoal
• Red oak or hickory wood chips for the smoker.

With over 40,000 products in the average supermarket, people don't have time (or the money) to test every product on the shelves - so we do it for you! (Points system explained below the products!)

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With over 40,000 products in the average supermarket, people don't have time (or the money) to test every product on the shelves - so we do it for you! (Points system explained below the products!)

Each week we will post the latest reviews and I hope you will log in to see what's hot...and what's not!

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This simple, colorful recipe for Borscht was 'purloined' from Petrossian West Hollywood's Executive Chef Benjamin Bailly. Borscht is a beetroot soup that is popular in eastern and central Europe, with recipe variations originating from Poland, Russia and the Ukraine; it can be served hot or cold.

Borscht is served at Petrossian for $6 per cup and $9 per bowl. This recipe makes 4 restaurant servings.

Borscht Ingredients:

• 2 lbs Red beets
• 8 oz Greek plain yogurt
• 1/2 Cup Sherry vinegar
• 1 Red onion
• 1 Red bell pepper
• 1 English cucumber
• 1 Cup pine nuts (you can substitute with nuts of your choice)
• 1 Cup day old bread
• 1-2 Cups water
• Salt and pepper

Steal This Recipe® Step by Step Instructions:

1. Roast the beets for about 30-40 minutes at 250 degrees.
2. When they are cooked allow the beets to cool and then peel them.
3. Chop the peeled beets, onions, bell pepper, and cucumber.
4. Puree in blender with sherry vinegar, plain yogurt, pine nuts (or substitute) and day old bread.
5. Add water as needed to get thick and smooth consistency.
6. Garnish with a quenelle of goat cheese, a *balsamic glaze swirl, and micro greens - or for a luxurious twist garnish with your favorite caviar!
7. (*Balsamic Glaze is a reduction of balsamic vinegar - bring it to a boil and then simmer for about 30 minutes until it has reduced by half).

Petrossian Paris first introduced caviar to Paris and the world, in the early 1920's. Today, the Petrossian family owns and operates its boutiques, restaurants and cafes in Paris, Monte Carlo, New York, Las Vegas and West Hollywood.

The casually elegant café in West Hollywood serves a daily menu with several dishes showcasing the Petrossian caviar collection and is more affordable than you might think; an average check per person ranges from $20 to around $75 for dishes with caviar. Armen Petrossian, the owner of Petrossian Paris, is convinced that caviar has a place in today's unpredictable consumer market. "Over 85% of the caviar sold in the United States is California raised in eco-friendly and sustainable environments," he says. "Here's a small indulgence that no longer requires splurging since American caviar is now affordable and a way to support the California economy. And, in our time of uncertainty, we all need a moment of pure pleasure - what can bring one more satisfaction than a taste of caviar?"

About the Chef: Benjamin Bailly's culinary experiences have taken him from Las Vegas, New York and London, to Hong Kong, Macau and Monaco. His bachelor's degree in food and beverage, for which he studied in France, has taken him from the positions of Chef de Partie and Sous Chef to Executive Chef at Petrossian's West Hollywood Cafe.

Petrossian West Hollywood Boutique & Café
321 North Robertson Boulevard
(One block north of Beverly Boulevard)
West Hollywood, CA 90048
310-271-0576
www.petrossian.com

With over 40,000 products in the average supermarket, people don't have time (or the money) to test
every product on the shelves - so we do it for you! (Points system explained below the products!)

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This recipe, ('stolen' from Mr. Felix Turianskyj, Executive-Chef of Opus Montréal and Koko Restaurant + Bar) calls for a Japanese cooking method called Nabe. Nabe cooking was traditionally used in Japan as a symbol of friendship - cooking the dish in a large bowl which then becomes a communal serving dish.

Located just steps away from the vibrant entertainment district, thirty minutes from Pierre-Elliott Trudeau Airport and within walking distance of both Old Montreal and the "Plateau" Mont-Royal, Opus Montreal provides guests with a unique boutique hotel experience. The hotel's avant-garde structure, built in 1914 by Joseph-Arthur Godin, was originally created in an Art Nouveau style and the building featured little ornamentation except for a signature curving staircase. Koko Restaurant + Bar blends "urban glamour with modern Asian cuisine, in a theatrical 9000 square foot setting." A dramatic silver and black backdrop and glittering chandeliers set the stage for Montreal's hottest dining, drinking, and socializing space. To set the mood, resident DJs spin the latest electro-house rhythms. Outside, the expansive terrace offers a sanctuary for basking in the afternoon sun or flirting in the moonlight.

Please note:  This recipe calls for some unusual ingredients such as Kombu seaweed, White Miso Paste, Mirin, Bonito flakes, Umeboshi plums, Shitake and Shimeji mushrooms and Shiso leaves which can all be found at an Asian market. It also suggests you marinade the fish for 1 - 2 days ahead of time in the refrigerator.

Pacific Black Cod Nabe is served at KOKO for $36. This recipe makes 6 servings.

Pacific Black Cod, 'Nabe' Ingredients:

• 6 pieces Black Cod, 4-6 oz each
• Miso Marinade Ingredients:
• 3 1/4 Cups Sake Japanese Rice Wine
• 3 1/4 Cups Mirin Japanese cooking wine
• 4 Cups White Miso Paste
• 2 1/2 Cups Sugar
• *Dashi Ingredients (Soba Dashi is a combination of *Dashi and *Keashi):
• 4 1/4 Cups water
• 2 ¼ oz Kombu seaweed (wipe salt off with damp towel)
• 1 Small handful Bonito flakes
• *Keashi Ingredients:
• 31/2 Tablespoons soy sauce
• 31/2 Tablespoons Mirin Sweet Cooking Wine
• 31/2 Tablespoons Sugar
• *Soba Dashi (A Mixture of *Dashi and *Keashi)
• 4 1/4 Cups Dashi
• 3 Cups Keashi
• Pacific Black Cod Nabe Ingredients for Plating:
• 6 Small pieces grilled tofu
• 6 Umeboshi plums
• 6 Shiso leaves
• 1 Pickled ginger stem, finely diced
• 6 Shitake mushrooms
• 6 Shimeji mushrooms
• *Soba Dashi
• 6 Baby turnips cleaned, blanched
• 31/2 oz Edamame cleaned, blanched
• 6 Lime Leaves

With over 40,000 products in the average supermarket, people don't have time (or the money) to test
every product on the shelves - so we do it for you! (Points system explained below the products!)

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Stolen with permission from Lydia Shire Executive Chef/Owner of Scampo, this recipe embodies the Italian-inspired cuisine on the menu; unrestrained by borders it draws on flavors from the rest of the Mediterranean and the Middle East. And the bold, red and vibrant first floor restaurant in Boston's Liberty Hotel embodies the qualities of the chef herself. The contemporary space features shiny copper lamps, a glowing orange bar and stools overlooking a mozzarella bar, setting the stage for house-made breads baked in a tandoori oven, pastas and entrées that turn simple ingredients into extraordinary experiences. The secluded patio is open during warm weather months and a private dining room features an exciting view of the open kitchen.

Turkey Saltimboca with Corn Paparadelle is served at Scampo for $16. This recipe makes 8 restaurant servings

Turkey Saltimboca Ingredients:

• 8 x 2 oz slices turkey breast
• 8 thin slices Fontina
• 8 sage leaves
• 8 Slices prosciutto
• Salt and pepper to taste
• Corn Paparadelle Ingredients:
• 1/2 cup corn flour
• 2 1/2 cups pasta flour
• 8 each egg yolks
• 1/2 cup water
• 2 tsp salt
• 1 dash extra virgin olive oil
• Assembly Ingredients:
• 2 cups Mostarda fruits*
• 1 cup crème fraiche
• ½ cup Parmesan, shredded
• 1/4 lb butter
• 1 cup beets, medium diced
• Mostarda Ingredients:
• 2 lbs 3oz mixed fruit ( apples, peaches, pears, apricots, citrus)
• 3 cups of honey
• 1 lemon
• 1/2 cup mustard seeds
• 1 cup of white wine

With over 40,000 products in the average supermarket, people don't have time (or the money) to test
every product on the shelves - so we do it for you! (Points system explained below the products!)

Each week we will post the latest reviews and I hope you will log in to see what's hot...and what's not!

Click to watch Phil Lempert's new product reviews