We’re excited to announce that Apple just released our latest update of MAZA Cooking Journals for iPad. The new version includes a new column design for more great chef interviews and restaurant reviews. We have also worked hard to improve the Newsstand delivery of new issues. You can now refresh the app library manually in case you haven’t received a Newsstand updates from Apple.

MAZA Issues now include not only delicious recipes but also inside stories from the best restaurants around New York.

Our new column design adapts easily to any orientation to make reading more fun.

Get the app now and learn how to cook everything from decadent lobster rolls to mind-blowing paella.

MAZA is a monthly food and cooking journal. Download the magazine app for your iPhone and iPad from the iTunes Store.

1 lbs pumpkin – peeled and cut to very small ½” pieces
½ medium onion, diced
2 garlic cloves
1 tablespoon freshly ground ginger
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon turmeric powder
1 cinnamon stick – 4”
1 cup coconut milk
½ tablespoon kosher salt
2 tablespoons pumpkin seeds
2 tablespoons crème fresh
Pumpkin oil

In a medium size Dutch oven over medium heat sauté 2 tablespoons olive oil with the diced onions and garlic. Cook for 5-7 minutes, until soft…

MAZA Cooking Journals is a monthly cooking journal. Download the magazine app for your iPhone and iPad from the iTunes Store.

Hand-crafted fresh mozzarella and figs – the little pleasures.

4 Servings

1 lbs Bocconcini di Mozzarella, or 8 -1.5”d fresh mozzarella balls
8 large Turkish figs
micro greens
fresh basil
extra virgin olive oil
cream of balsamic

The salad can be served in a long plate to share or in individual plates.

Cut the Bocconcini di Mozzarella and the figs in quarters. Arrange them in a plate.

Add some of the microgreens and fresh basil. Drizzle some olive oil and finish it with drops of “Cream of Balsamic”.

MAZA Cooking Journals is a monthly cooking journal. Download the magazine app for your iPhone and iPad from the iTunes Store.

The recipe combines 2 of my favorite dishes – boiled beans and baked red peppers. The peppers bring irresistible sweetness.

6 Servings

FOR BEANS

6 red bell peppers
1 cup beans
½ medium size sweet onion, diced
1/2 cup carrots, shredded
½ cup sun-dried tomatoes, chopped
3-1/2 tablespoon sunflower oil
1 teaspoon fresh thyme
2 tablespoons flour
1 tablespoon sweet paprika

Soak the bean in 2 cups water over night.

Place the soaked beans into a medium stockpot. Add 2 cups water and bring to heat. When starts to boil remove from heat, open slightly the cover and let the hot water out. Add 2 cups of cold water, bring to boil and repeat.

After beans have been cleaned a second time, add 1L cold water. When it starts to boil, lower the heat to simmer, add onion, sundried tomatoes, shredded carrots and the olive oil. Place the lid on and cook on reduce heat until beans are soft, about hour and a half. Once is cooked add the. Cook for another 15 min…

MAZA Cooking Journals is a monthly cooking journal. Download the magazine app for your iPhone and iPad from the iTunes Store.

Saba is a beautiful sweet Italian digestive made of Trebbiano grapes and will work magically its honey–raisin notes in combination with the delicate flavor of the pan seared scallops.

2 servings as an entrée or 3 as an appetizer
6 big or 10 medium freshl scallops
1 apple, not too sweet, sliced paper-thin
10 brussel sprouts
1 garlic clove, peeled
2” orange zest
2 tablespoons White Vermouth
extra virgin olive oil for cooking
Salt and freshly ground black pepper to taste
Saba for decadent highlights

Bring a pot of 2 cups salted water to a boil. Add all the Brussels sprouts and cook for 1 minute.

Heat I tablespoon olive oil over medium heat in a sauté pan. Add…

To read the full recipe download MAZA Cooking Journals for your iPhone and iPad from the iTunes Store.

This recipe is a simple take on my obsession with grilled vegetables. The smoky taste combined with the fresh veggies brings to life my summer affection.

6 servings

6 brussel sprouts, cut in half
1 fennel bulb, cut to ¼” thick slices
6 cauliflower florets
1 red bell pepper
6 small carrots
10 cipollini onions, trimmed and peeled
2 green zucchini
10 baby yellow squash
1 small size Italian eggplant
3 plum tomatoes
4 tablespoons olive oil
1 tablespoon salt
1 teaspoon freshly ground black pepper

Put the cipollini onions to boiling water. Remove them after 30 sec. Place them in a plate. Once the onions are cool enough to handle easily remove outside peel.

Trim top of eggplant and cut lengthwise into 1/2” slices.

Put all vegetables in a large plastic zip bag, add already mixed olive oil with salt and black paper and turn to coat well. Marinate for 15 min at room temperature.

Heat the grill.

Place the vegetables flat, leaving 1” distance between them and then grill them for 7-10 min each side.

When done, transfer the peppers and tomatoes to a pot, leaving the lid on until they are cool enough to peel the skin off.

Arrange the veggies on a platter and just before serving, pour some aged balsamic vinegar mixed with fresh basil & parsley.

Download MAZA Cooking Journals for your iPhone and iPad from the iTunes Store.

Easy and simple, the result is torturing delicious.

3 whole lobsters
juice of freshly squeezed 2 lemons
1/3 cup dry wine
4 garlic cloves, finely diced
2 tablespoons fresh parsley, finely diced

Heat the grill.

Boil the lobster for 5 min. Cut the body in half and discard the sand sac from the head and the long sacod dark green roe.

Find the full recipe at the August issue of MAZA Cooking Journals available for iPad and iPhone from the iTunes store.

The Green Tomatoes – walnuts confiture is great side for any cheese. Surprise your guests with a new addition to your cheese plate.

4 lbs small green tomatoes
2 lbs sugar
juice of 2 freshly squeezed lemon
lemon peel of 1 lemon, diced
3/4 cup water
1 to 2 cups walnuts

Cut the green tomatoes to 3/4″ thick pieces. Place them In a deep baking pan and cover them evenly with the sugar. Leave it overnight. The tomato juice will turn the sugar into syrup.

Preheat the oven to 150F.

Add to the tomato mix…

Find the full recipe at the August issue of MAZA Cooking Journals available for iPad and iPhone from the iTunes store.

This recipe is a gift from my friend Silvia, who lived in Barcelona.

6 meduium size red tomatoes
1 carrot
½ green pepper
½ cucumber, peeled
½ small onion
1 garlic clove
¼ cup extra virgin olive oil
2 tablespoons apple vinegar

Run the dull part of the knife over the whole tomato and pill the skin off. Peel the skin off of the carrot and the cucumber.

Blend all ingredients in a blender for 3 minutes and …

Find the full recipe at the September issue of MAZA Cooking Journals available on the iTunes store.

This recipe is another way to enjoy ripe peaches.

Baby arugula
1 bulb fennel
2 ripe peach
2 tablespoons extra virgin olive oil
1/2 tablespoon balsamic vinegar
Juice of freshly squeezed lemon
Salt and freshly ground black pepper to taste
Gorgonzola cheese

To prepare the dressing – in a small bowl combine the olive oil, balsamic vinegar, the freshly squeezed lemon juice. Whisk well and season it with salt and freshly ground black pepper to taste.

Heat the grill.

Cut each peach to 8 crescents. Trim the fennel bulb …

Find the full recipe at the September issue of MAZA Cooking Journals available on the iTunes store.

This recipe is a celebration of seafood paella. The squid ink is the unexpected yet, fulfilling taste to the summer delights.

1 lbs mussels
18 clams
14 shrimp
2 baby squid
2 – 4g squid ink packets
1 /2 sweet onion, minced
10 shishito peppers, pan–roasted
4 garlic gloves, finely diced
1 cup white wine
3 tablespoons dry sherry
¼ cup plum tomatoes, diced
1 carrot, cut to small cubes
3 sprigs fresh thyme
¼ tablespoon saffron
2 cups Arroz Cebolla, short grain rice Valencia Rice.
salt to taste

Heat 1 tablespoon olive oil in a large saucepan over medium heat. Stir in the diced garlic, season with 1 teaspoon kosher salt and cook until translucent for 2 minutes, and add the mussels, the shrimp peels and 1 tablespoon diced parsley. Mix well and cook them for 2 minutes. Add 1 cup white wine and cook until the mussels open. Gently transfer the mussels to a bowl and add the clams to the broth. Cook them…

Find the full recipe at the September issue of MAZA Cooking Journals available at the iTunes store.

An easy and refreshing way to enjoy summer nights, accompanied with a glass of chilled white wine.

Serves 4

BRANZINI
2 medium-size Branzini, 1.25 lbs each
1 cup olive oil
4 bay leaves
1/2 teaspoon freshly ground black peppercorns
6 springs fresh thyme
4 springs fresh rosemary
3 medium garlic cloves, peeled and diced

1 teaspoon sea salt
1 tablespoon extra virgin olive oil
1 lemon
2 plum tomatoes

DILLED POTATOES
1 lbs small potatoes
2 tablespoons extra virgin olive oil
2 tablespoons diced fresh dill
2 garlic cloves, finely chopped
juice of half freshly squeezed lemon

Boil the potatoes until soft. Cut the in quarters and peel the skin off. In a mixing bowl combine 2 tablespoons extra virgin olive oil, 2 tablespoons diced fresh dill, finely chopped 2 garlic cloves and the juice of half freshly squeezed lemon. Spread the mixture over the potatoes mix well and leave it in refrigerator before serving.

Season the fish inside out. Make 2 herbs branches and place each one …

Find the full recipe at the September issue of MAZA Cooking Journals available on the iTunes Store.

If there is a way to transport your self to Sicily, this is the one. I have been dreaming about this dish since I fell in love with the movie “The big blue” – a tale about friendship, dreams and love.

Serves 4

2 baby squid, cut to ¼” rings, keep the
1 lbs mussels
10 shrimp, peeled and deveined
12 manila clams
1 plum tomato
2 cups white wine
¼ cup fresh parsley, diced
4 garlic cloves, diced
1 teaspoon hot red flakes
3/4 lbs spaghetti
olive oil for cooking

Heat 1 tablespoon olive oil in a large saucepan over medium heat. Stir in the diced garlic, season with 1 teaspoon kosher salt and cook until translucent for 2 minutes, and add the mussels, the shrimp peels and 1 tablespoon diced parsley. Mix well and cook them …

Find the full recipe at the September issue of MAZA Cooking Journals available on the iTunes Store.

Summer is not over yet! Get the latest issue of MAZA Cooking Journals for some sea-food goodness for lazy September dinners out in the garden.

 Spaghetti Frutti di Mare

If there is a way to transport your self to Sicily, this is the one. I have been dreaming about this dish since I fell in love with the movie “The big blue” – a tale about friendship, dreams and love.

Tags: squid, mussels, shrimps, clams

Whole Branzini With Dilled Potatoes

An easy and refreshing way to enjoy summer nights, accompanied with a glass of chilled white wine.

Tags: Branzini, potatoes, tomatoes

Whole Grilled Lobster

Why go to fancy restaurants when you go grab a few of these bad boys from China town and toss them on your grill?

Easy and simple, the result is irresistible.

Tags: lobster, lemon, garlic

Paella Negra 

The first time I tried Paella Negra was in a small Spanish restaurant in Brooklyn, New York. The squid ink is the unexpected yet, fulfilling taste to this summer delight. I remember scrubbing every piece of the bottom of the pan.

Find these and other great recipes at MAZA Cooking Journals available for free at the iTunes store.

Get ready for some delicious fish stew, made with passion, stirred up with the flavors of afternoon love and spiced up with some short tempered jealousy.

Serves 4

2 lbs mixed fish (inexpensive catch of the day – monkfish, mullet, sole, mussels, clams and shrimp
3 lbs plum tomatoes
1/2 medium onion, diced
1 leak, diced, the white part only
4 cloves garlic, finely diced
¼ cup dry vermouth
2 tablespoons red wine diluted in ½ cup water
½ cup freshly chopped parsley
2 tablespoons red paprika

Run the dull part of the knife over the whole tomato and pill the skin off. Grate the tomatoes with stainless steel box grater using the largest grain…

Find the full recipe at MAZA Cooking Journals available on the iTunes store.

Gnocchi never tasted so good. Explore the summer harvest – green peas and vine-ripened tomatoes – you can’t go wrong.

Serving 8 people

FOR GNOCCHI
4 big golden Yukon Potatoes, about 1 ¼ lbs
2 large egg yolks, whisked with pinch of salt
1 cup flour
½ cup freshly pureed green peas

FOR SLOW –ROASTED TOMATOES
1 lbs vine-ripened tomatoes
1 tablespoon olive oil
Salt and freshly ground black pepper
1 teaspoon of sugar

FOR PARMESAN CREAM
1 cup Parmesan cheese
1 cup heavy cream
¼ thick pancetta slice, cut to small pieces
½ mixed mushrooms, cut to small pieces
1 shallot, diced
½ cup peas
Preheat the oven to 350F.

Boil the peas in a lightly salted walter until soft.
In an immersion blender blend half a cup peas until creamy, occasionally adding some water. Cut the tomatoes in half and toss them with the olive oil, salt, freshly ground black pepper and the sugar. Place the in a baking sheet, cut side up and bake them until softened. If you have plenty of time roast the tomatoes on 150F for 3-4 hours, if not bake them simultaneously with the potatoes.

Find the rest of the recipe at the August issue of MAZA Cooking Journals available on the iTunes store.

There so many reasons to learn how to cook, and this recipe is one of them. Pair it with a great bottle of chilled and crispy white wine and you will have a mesmerizing night. Recipe courtesy of Ed McFarland, chef and owner of Ed’s Lobster Bar http://www.lobsterbarnyc.com

Serves 4

FOR THE CORN RAGOUT:

4 ears of corn cut off cob
1 small shallot, diced
1/2 bunch asparagus, cut thinly on a bias
2 plum tomatoes, diced
1 T chopped parsley
2 T butter
1 T olive oil
2 T water

FOR THE FISH:

4 7 oz. fillets of striped bass
Salt and pepper
1 T olive oil

Heat and clean the grill on high. Season fish with salt and pepper and lightly oil the skin of each fish before placing skin-side down on the grill. After approximately 7-8 minutes, or when skin is crispy, flip fish over and continue grilling, covered, on medium heat, for an additional 7 minutes.

To prepare the corn ragout, put the olive oil in a sauté pan on medium heat for 30 seconds and add the corn, asparagus, and shallot, and sauté lightly for 2 minutes. Add 2 T water and when water evaporates, add tomato, butter, and parsley, and toss until butter melts. Finish with salt and pepper to taste. Place corn ragout on plates and place fish fillets on top.

This recipe is part of the August Issue of MAZA Cooking Journals. Download our free iPad app from the iTunes store for more delicious recipes and fresh dinner ideas.

All the ingredients were hand-harvested from Ed’s garden. The result is the quintessence of summer – fresh, and tasty, boosted with vitamins. Recipe courtesy of Ed McFarland, chef and owner of Ed’s Lobster Bar http://www.lobsterbarnyc.com

As an appetizer, serves 4

2 pounds of mixed fresh garden tomatoes
8 basil leaves
2 banana peppers, diced
2 tablespoons olive oil
2 teaspoons Sherry vinegar
½ tablespoon finely chopped garlic

Begin by cutting smaller tomatoes in half and larger tomatoes in quarters. Rip basil leaves and gently
toss all ingredients together.

Lightly season with salt and pepper.

This recipe is part of the August Issue of MAZA Cooking Journals. Download our free iPad app from the iTunes store for more delicious recipes and fresh dinner ideas.

Behind each recipe lies a secret. No more secrets. Start practicing and if you still can’t get it right you can always go to Ed’s Lobster Bar.

FOR THE LOBSTER SALAD

4 whole 1 ¼ to 1 ½ pound lobsters
1 cup Hellmann’s mayonnaise
½ stalk celery, finely minced
1 tablespoon freshly squeezed lemon juice
½ bunch chive, finely chopped
Salt and pepper

FOR THE ROLLS

4 top-split hot dog rolls
1/3 cup butter

Boil whole lobsters in heavy stockpot until they float. Remove from water and place in ice bath. When chilled, shell the meat and clean by removing any cartilage in claw and devein the tail. Chop lobster into bite-sized chunks. Mix with lobster salad ingredients in large bowl.

Melt butter in small sauté pan on medium to high heat. Place hot dog buns in sauté pan and toast in butter until golden on each side. Stuff each roll with a generous portion o f lobster salad and top with a sprinkle of chopped chive.

Recipe courtesy of Ed McFarland, chef and owner of Ed’s Lobster Bar http://www.lobsterbarnyc.com

This recipe is part of the August Issue of MAZA Cooking Journals. Download our free iPad app from the iTunes store for more delicious recipes and fresh dinner ideas.

The salad is so pleasant in look and taste that will please even the toughest guest. A single complex bite will bring the bohemian and sunny spirit to the table.

4 fresh heirloom tomatoes
¼ baby fennel bulb, cut to thin ribbons
¼ green pepper, cut to thin slices
¼ red onion, cut to thin slices
5 fingering potatoes
1 Kirby cucumber, peeled and cut to thin pieces, lengthwise
8 nicoise olives
1 egg, hard-boiled
4 fillets of anchovies, in pure olive oil
1 spring parsley for garnish
Salt and freshly ground black pepper to taste
Freshly squeezed lemon juice

FOR THE HERB OLIVE OIL
1-cup extra virgin olive oil
1 sprig fresh rosemary
1 sprig fresh basil
2 bay leaves
2 whole black pepper corn
1 garlic clove, thinly sliced

To make the herb olive oil in a small glass jar add one cup extra virgin olive oil and mix it with the fresh basil, rosemary, bay leaves, black pepper corn and thinly sliced garlic clove. The herb olive oil can be prepared the night before.

Boiled the fingering potatoes and let them cool. Hard boil the egg, peel and cut it to 4 pieces.

Find the full recipe at the August issue of MAZA Cooking Journals available on the iTunes Store.

This recipe is from the upcoming August issue of MAZA Cooking Journals, dedicated to our favorite ingredient – tomatoes.

1 lbs vine-ripened tomatoes
1 tablespoon olive oil
Salt and freshly ground black pepper
1 teaspoon of sugar

Preheat the oven to 150F

Cut the tomatoes in half and toss them with the olive oil, salt, freshly ground black pepper and the sugar.

Place them on a baking sheet, cut side up and bake them until softened. If you have plenty of time roast the tomatoes on 150F for 3-4 hours, if not bake them 300F for 45 minutes.

Download MAZA Cooking Journals for iPad from the iTunes store to get more summer recipes.

The idea of making the frozen fruit bowl came up when my friend Silvia made for me watermelon with drizzled lime juice. The effect was tantric; I only wished the watermelon is colder, because outdoors was 97F.

Preparation Time: 10 min + freezing time
Difficulty: Easy

watermelon,
melon
kiwi
grape
pomegranate seeds
raspberries
strawberries
juice of 2 freshly squeezed limes

A joyful way to serve the fruits is to use melon baller scoop. Make the balls shapes from the melon and the watermelon. Pell the kiwi and slice it. Cut the strawberries in half.

Find the full recipe at MAZA Cooking Journals for iPad available on the iTunes Store.

I just love the taste of the delicious fresh tomatoes combined with all the herbs.

Preparation Time: 25 min
Difficulty: Easy
Cost: $

4 Servings

10 plum tomatoes
2 lbs zucchini
2 medium garlic cloves, pealed and chopped
1 shallot, finely dices
2 sprigs fresh thyme
1 tablespoon fresh basil, finely chopped
½ tablespoon fresh oregano, finely chopped
½ teaspoon red chili flakes
2 tablespoons pine-nuts, chopped
the juice of 1 freshly squeezed lemon
freshly ground black pepper
2 tablespoons olive oil
kosher salt, to taste

Grate the tomatoes with stainless steel box grater using the largest grain.

In a bowl mix finely chopped herbs with the diced shallots and garlic. Add salt, freshly ground black pepper and chili flakes. Combine well with 2 tablespoons extra virgin olive oil and lemon juice. Pour the grated tomatoes and stir for couple of minutes, as all ingredients release their aromas.

Find the full recipe at the July issue of MAZA Cooking Journals available for free on the iTunes store.

The award winning Hudson Valley Chef Wes Dier shares a great summer arugula dish for our MAZA readers. Find more at: http://www.thelocalrestaurantandbar.com/

This is one of Chef Dier’s signature dishes – the tang of the pickled onions & sweetness of fig jam pairs expertly with the earthy goat cheese & peppery arugula.

4 Servings

FOR THE CROSTINI:
1 sliced baguette
Olive oil
Salt & pepper

FOR THE GOAT CHEESE:
4 ea. – 2 oz. fresh goat cheese buttons (or 1 log cut into 4 pcs)
2 teaspoons fresh cracked black pepper
1 teaspoon picked dried lavender flower (available @ health food or specialty shops – or from the garden)
Approx. 3 oz. clarified butter as needed (butter with whey or milk solids removed)
8 sheets thawed phyllo dough sheets (one box is best defrosted overnight in the fridge)

*skip phyllo wrapping and crostini for quicker – gluten free option

FOR THE ONIONS:
2 ea. Red onion – julienne or sliced ¼ in. thick
½ Cup grenadine
¼ Cup red wine
¼ Cup red wine vinegar

FOR THE FIG JAM:
13 whole dried figs (Black or Mission – not golden)
Approx. 1 ½ Cups balsamic vinegar – enough to cover figs just slightly over in a small sauce pot.

To make the Fig jam simmer the figs for 4-5 minutes just enough to soften and rehydrate them. Puree mixture in blender until very smooth. Place in a squeeze bottle – for decorative presentation.

To make the grenadine pickled onions bring liquids to a boil and pour over onions in a small bowl.

Weigh down mixture with a small plate and wrap tightly. Refrigerate overnight (stirring once to insure even pickling distribution). Drain onions from liquid the next day and reserve for plating (these onions are very versatile – the work well with many cheeses, pate and grilled beef).

Season each button with pepper & lavender. Brush one sheet with melted/ warm butter, cover with next sheet and repeat – you should have 4 layers of dough – cut in half top to bottom.

Place 1 button centered on half phyllo sheet and carefully cut a circle around the cheese leaving a two inch boarder of dough around it – now begin to wrap phyllo dough around the goat cheese to seal it completely – work quickly as the dough tends to dry out. Repeat with next button and continue the process for the next 2 buttons, if you wish for 4 servings (one per person).

Toast seasoned bread slices at 350 F until golden.

Slowly brown each side of the phyllo dough – goat cheese buttons in sauté pan with small amount of whole butter.

Serve immediately with fig jam, pickled onions, toasted crostini & Sky Farm baby arugula dressed simply with extra virgin olive oil & crunchy sea salt.

Find more great recipes at MAZA Cooking Journals for iPad available for free on the iTunes store.

Beet salads seem to be everywhere these days … this one is truly unique with the addition of pear mostarda & Cambazola cheese, a camembert with the blue cheese vein.

The award winning Hudson Valley Chef Wes Dier shares a great summer arugula dish for our MAZA readers. Find more at: http://www.thelocalrestaurantandbar.com/

4 Servings

FOR THE BEETS:

4 each medium size golden beets
Kosher salt & pepper
Olive oil as needed

FOR THE VINAIGRETTE:

1 whole shallot – minced
¼ Cup honey
¼ Cup Dijon mustard
½ Cup aged sherry vinegar
1 Cup extra virgin olive oil
3 oranges – segmented
1 bulb fennel – grilled and diced
2 sprigs thyme – minced

FOR THE PECANS:

Dry toast pecans in sauté pan
Season liberally with olive oil, salt/ pepper, & chili powder

To make the vinaigrette combine all ingredients, except olive oil. Drizzle the olive oil in slow to emulsify.

Wash beets thoroughly. Season them liberally with oil & salt/ pepper. Double wrap in aluminum foil and bake on a cookie sheet lined with a bed of coarse salt at 350 F until knife tender, approx. 1 – 1 ½ hours depending on size. Cool until easy to handle, peel by wiping away skin with paper towels. Slice into ¼ inch rounds and reserve for plating.

Arrange beets & sliced cheese decoratively and garnish with pear mostarda & spiced pecans – serve with Sky Farm baby arugula dressed with orange – fennel vinaigrette.

This recipe is part of the Jule issue of MAZA Cooking Journals for iPad, available at the iTunes store.