Hello and welcome to Marks Daily Nosh
Lets face it, we all have different styles of cooking and personal food preferences that inspire us and drive our passion to create dishes that soothe and satisfy our senses. Often times for me it is the food that evokes a special memory or feeling, something recalled from a time and place of fun and enjoyment I find especially soothing. Catching the drifting mingled aroma of beef grilling and potatoes frying brings me back to the boardwalk at Seaside Heights NJ – can you make those fries well done? Sighting a glistening chocolate cake I can almost taste my Grandma Wallies birthday cake – rich, moist, decadent, and smothered in fluffy 7 minute frosting laced with peppermint. Mmm, absolutely mouth watering. Sometimes just the sight of a waffle iron has me channeling my sister-in-law Debbie. Hers are crispy and light as air, kinda like eating a waffle cloud. So delicious.
Food is powerful. It unites us, divides us, defines cultures, and inspires conversation. It has the power to keep us healthy or take our health away. Wars have been fought over it. Foods distinctive power lured me in at the early age of 5. I was fascinated by its flexibility. How any given food could be roasted, broiled, grilled, or sautéed and produce such different end results appealed to my natural curiosity. I marveled at distinctive aromas, sights, and sounds as meals were sautéed, braised, or fried. I felt connected, and thus began my wonderful culinary journey. My inspiration comes from a curiosity of different cultures, cuisines, and eating rituals. I adore the experience of sharing meals together with family and friends over lively conversation and wonderful story telling. Mutual love, lots of laughter, camaraderie, and the occasional shouting match. Hey, we’re family after all.
My initial focus was to document the years of eating well at the hands of the folks who taught me well. Though I’ve learned much from all my sources, I take great inspiration from the person who could throw something together ad hoc at the last minute, call it dinner, and have folks coming back for seconds. My mom Val was the Queen of trying new recipes to expand her limited repertoire and did very well by 7 hungry mouths on a limited budget – molded gelatin entrees excluded. We grew up on carb heavy meals (read budget stretcher). Our bellies were always smiling. On the rare occasion when mom would deviate from her regularly scheduled meatloaf night and surprise us with something new, it was all anticipation and intrigue leading up to something like Lobster Elegante – Canned lobster pieces mixed with cream of shrimp soup and served over spinach fettuccine. Wow! It may not have had the finest flavor or texture but it had sherry. Can you believe it? Sherry. How exotic! Plus, that name, Lobster L-a-gone-tee. We loved saying it. Lobster L-a-gone-tee. Hey, at 10 years old I thought I was dining at the Waldorf. And thus, my inspiration for recipe experimentation was born.
My Compact Eighties Kitchen
Most of the recipes you find here are from my memory banks or from hand written snippets of paper saved and passed down from loved ones through the years. Often times these snippets are no more than a Recipe Title followed by an ingredient list. The “directions” (rarely written down) were physical and spoken out loud; “chop”, “mix”, “slice”, “knead”, “put your body into it for goodness sake”. Cooking with my elders was done by touch and feel, taste and re-taste. For my recreation of these family classics I’ve rendered a wholesome healthier version of what I grew up on as a kid. When I have pulled a recipe from another source, it will be noted as such. If I’ve modified an original to create it as mine I’ll note it as “modified from”
For the most part recipes found here incorporate the use of whole food ingredients. My style incorporates wholesome quality ingredients with names you can pronounce. On occasion a prepared ingredient may be used for ease of preparation or cost effectiveness (Kirkland pesto is an amazing product). My eating philosophy is all about balance. A rich entree prepared on any given day is balanced by lighter fare the next. I believe in a diverse healthy diet. Real dairy, eggs, fresh vegetables; protein sources from meat, fish, and legumes. Eat everything. If you’re watching your weight, just eat less of it. And regarding indulgences, life is too short to pass up dessert, dark chocolate, or a hearty glass of red.
Use Of Our Recipes
If you would like to republish a recipe you find here on Marks Daily Nosh on your own website, you will need to adhere to the following from the U.S. Copyright Office 1) re-write the instructions in your own unique words as opposed to copying and pasting my wording. This is of twofold importance and necessary to a) avoid copyright infringement, and b) Google penalizes websites when they see duplicate content on the web. Duplicate content makes it more difficult for readers to find my recipes using Google search. 2) I request you provide a working link back to the source recipe on Marksdailynosh.com
All photographs on Marks Daily Nosh are shot by Mark Ebersole unless otherwise noted. Marks Daily Nosh either owns the copyright or has the rights to use all photographs on the site. Please contact me here to obtain written explicit permission if you would like to use a photo on this site. Generally speaking I don’t object if my photos are republished on other sites provided you include a link back to the recipe from which the photo is taken, AND you don’t publish the recipe along with the photograph you are using.
Commenting is open on the most recent recipes and posts. If you would like to leave a comment, constructive criticism is welcome and beneficial.
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Marksdailynosh.com does not provide nutritional data as of this writing. For those interested in estimating this information there are many online sources to use as guides. Nutritional Information figures should be considered estimates. Varying factors such as product types and the way ingredients are processed change the effective Nutritional Information in any given recipe.
Hi I’m Mark Ebersole. I derive great enjoyment from entertaining and cooking for my friends and family. They are the kindest of critics. These days I call South Florida my home. Officially the area is known as Greater Miami Metro but my little piece of paradise is located in Coconut Creek; The Butterfly Capital of the World. Originally from New Jersey (exit 164) I was lured down here by the promise of year round sunshine and lush flora and fauna. The sun never disappoints me, the birds always sing, and palm trees sway in the tropical breezes. Life is grand ! My career path has woven through the Hospitality Industry, Financial Services, Technology, and Commercial Photography. During this ride I’ve logged 25 years in restaurant kitchens, bakeries, catering, and food styling. Currently I’ve landed back where I started and feel most comfortable. Now I get to choose what dish gets made and how it gets shot. It feels good to be in the drivers seat and I am delighted to share my craft with you.
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Nosh for Life !