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Chef Mary

Meet Chef Mary!

Mary Reilly is life-long food lover. One of her biggest passions is making home cooking easier and fun by translating restaurant techniques for the home cook. She most recently was the executive chef of dining services at Westfield State University and the publisher of the quarterly magazine Edible Pioneer Valley. At Westfield, she focused on increasing the amount of local food served by its dining services program.

Before moving to the Pioneer Valley, she was the chef/owner of Enzo Restaurant & Bar. Mary, a self-taught chef, managed all aspects of the kitchen including all recipe development, hands-on cooking (including meat and fish butchery, and charcuterie, pastry, and pasta making programs) and training. She remains a passionate “do-it-yourselfer” and is the co-author of Home Sausage Making (Storey Press), and an American Chef Federation gold medalist. Mary drinks a lot of coffee and knits obsessively.

Butter Basted Steak

Butter-Basted Steaks

Making a great steak at home isn’t difficult, providing you start with the right ingredients: a thick-cut ribeye or strip steak will satisfy any beef lover, and a generous basting of butter creates a flavorful crust.

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Chicken Thighs

Chicken Thighs In White Wine Sauce

Chicken thighs make a delicious and easy meal. In this recipe, a simple pan sauce comes together from the delightful browned bits left in the pan after sautéing.

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PorkChops

Pork Chops With Apples

This recipe uses a two-step cooking method: the stovetop and oven. The stovetop gives a nice sear on the chops and the oven gently cooks them through.

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