Cooking

Whether you can whip up flambé with ease, or you just learned how to boil water, Central Market is your recipe mecca. Learn how to use fresh and interesting ingredients, plus score tips from our experts. Wow the crowd with dishes that delight and excite. The best part? You get all the bragging rights.

These Prawns Really Hit the Spot


Spot Prawns. They're actually shrimp – and they taste like a crab and a lobster. And the "spot?" Well, Spot Prawns are reddish brown (bright pink once cooked) with the namesake white spots on their tails. These versatile shellfish have a firm texture and can be fried, grilled, barbecued, sautéed, boiled, roasted, baked, steamed, and used in soup. Whew! But really all you need to do is sauté them with a little garlic, and you’re all set!

read more

How to Perfectly Prep and Cook Shrimp


After you've made your shrimp selections and are standing in your kitchen with them in an iced-filled bag, the really important part comes: cooking your shrimp the right way. You've probably had the unfortunate experience of trying to eat rubbery, overcooked shrimp and remember how disappointing it was. So, to save you from that misadventure, we’ve compiled some fool-proof tips for shelling, deveining, storing, and cooking shrimp.

read more

Let's Talk Langoustine


The delicious tail meat of the Langoustine has “chefs from Copenhagen to Vegas in a full-on frenzy,” according to Bon Appétit magazine. The succulent shellfish are closely related to lobster, but have a more elegant, complex and delicate taste. Super-primo Langoustines – like those you’ll find at Central Market -- are sustainably caught in the North Atlantic Ocean off the coast of Scotland. And while they are a very popular dish in France and the Mediterranean,
they’ll be a new product for Central Market and most American retailers. Exciting!

read more

On a Roll with Rock Shrimp


If you could peer into the cool, deep waters off the eastern coast of Florida, you’d probably spy rock shrimp (and perhaps that pair of sunglasses I lost in the waves on spring break). You'd notice that rock shrimp have a rock hard (hence the name), spiny shell that gives them the appearance of small lobsters. Their penchant for deep water dwelling makes these shrimp extremely hard to harvest, but it’s worth it. They have the incredibly sweet flavor and firm texture of lobster. 

read more

Fat + Air = Ice Cream


Well, not exactly, of course. But the amounts of butterfat and air in ice cream are the reasons why ice cream is sometimes soft and creamy, and other times hard or icy. When you have the perfect balance of both you get a dreamy, melt-in-your-mouth creaminess. If the balance if off, the texture will be, too.  

read more

5 Foodie Ideas for a Tasty Week


From grilling fresh peaches with maple cream to sipping a summery Saison, here are 5 ideas for after your next trip to Central Market. Grab your shopping list and get a pen -- you're going to want to make some additions! 

read more

Grilled Sandwiches (Go Great with Beer)


Beer and the grill are two of summer's finest companions. Here's a recipe idea for when you want to grill up something tasty to enjoy with a cold beer, and are looking for a burger alternative. Check it out: Torta with Grilled Chorizo, Avocado, and Cilantro Cream. Sit out on your patio with this grilled sandwich in one hand, an iced down beer in the other, and those worries you had? They'll fade far, far away. 

read more

Cooking with Beer: Sour Beer Goat Cheese Chile Rellenos....and Blondies


So we all know drinking beer is awesome. But what about cooking with beer? Now maybe you’ve seen or even tried a beer can chicken, and, heck, that qualifies, but I’m thinking more along the lines of Sour Beer Goat Cheese Chile Rellenos and Chocolate Chip Porter Caramel Blondies. Interested? Yah, me too!  

read more

Mouthwatering Marinated Tomatoes


Whether you’re bringing in tomatoes from your backyard or from our Produce department, this easy recipe will turn them into wonderfully marinated additions to summer salads. Plus, you get a light and flavorful vinaigrette, as well! 

The finished tomatoes are perfect for pasta or grain salads with fresh cheese and herbs, and work great mixed in with greenery, too. They’ll look really spectacular if you use a variety of colors, so if you don’t have your own, a quick walk down our tomato display will give you all you need. Pick up red, yellow, orange, and green for a striking presentation.

read more