From Our Editors
Mark T. Carboni's culinary philosophy emphasizes flavorful, internationally inspired cuisine that can be re-created at home with relative ease. His recipes avoid using obscure ingredients, time-intensive preparations, or kitchen equipment that can only be acquired through NASA. His cookbook’s familiar gustatory staples include pan-seared pork chops, spicy pumpkin soup, and chicken satay. Carbo also dispenses practical wisdom during themed, hands-on classes and makes regular appearances on WAJI Majic 95.1, where he leads cooking demonstrations with the Majic in the Morning team.
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