Can I go on a rant for a moment? I have some issues with current dessert trends that I need to get off my chest. Outrageous desserts have never appealed much to me but when I recently noticed recipes popping up for something called ‘slutty brownies’ it pushed me over the edge. There are several variations for slutty
Apricot Galette
My first restaurant job was making sandwiches and salads at a small cafe that served healthy, seasonal and really delicious food. A few times a week the pastry chefs from the main restaurant would deliver baked goods to fill the large pastry case at the front of the cafe. While making sandwiches and salads wasn’t
All Butter Pie Crust – Part 2: How to Roll Out Pie Dough
Last week I shared (nearly) everything I know about mixing pie dough for an all butter pie crust and now it’s time to talk about the next step – how to roll out pie dough. There is one overarching theme in every aspect of pie baking: the importance of practice. The best way to learn how to roll
All Butter Pie Crust – Part 1: Mixing the Dough
My absolute favorite thing to bake is pie crust. I’ve always had a love for pie, but making pie dough did not come easily for me. I can remember several Thanksgiving and Christmas pie baking attempts that resulted in burnt edges, crusts slumped and shrunk in the pan, a broken food processor, a major burn on my
Kentucky Derby Cookies: Pecan Shortbread with Bourbon & Chocolate
Living in Cincinnati is funny. I live and work in Ohio but buy my groceries and get gas in Kentucky. Even the Cincinnati airport is located in Kentucky. I often forget I’m changing states when I cross the river, but once you hit Kentucky you can feel that you’re in the South. One of the best
Fluffy Cheesecake
I recently spent a few days in Chicago exploring the city and eating incredible food. Within 72 hours I was able to have dinner at the Publican, breakfast at The Bongo Room, a polish sausage at the White Sox home opener, lunch at Xoco, snacks at Eataly, drinks at Old Town Pour House, more drinks at
Scottish Blueberry Lemon Buttermilk Scones
While my family doesn’t have any true Easter traditions, we always try to go out for an indulgent breakfast or brunch. I’m a sucker for a grand buffet at a nice hotel, and many years we’ve been out of town and able to enjoy some wonderful Easter brunches. Two of the most memorable were at the Ritz
Brown Sugar Buttermilk Pie
I helped cater a special high-end lunch earlier this week. I’m talking stone crabs from the Florida Keys, black truffles flown in from France, and 60 day dry-aged strip steaks. I spent most of my morning making the roasted beet carpaccio course with the help of Tim, my lovely assistant (or maybe I was his
Tips for Better Baking – Secure Bowl with a Towel when Whisking (#33)
TIPS FOR BETTER BAKING – When whisking a mixture, be sure to secure the bowl by placing a towel underneath. This keeps the bowl steady and prevents it from slipping all over the counter top. This is especially helpful when it’s necessary to slowly stream in a hot liquid while continuously whisking, such as tempering eggs
Buttermilk Banana Bread
Earlier this week, I finished reading Blood, Bones & Butter by Gabrielle Hamilton. It’s often regarded as one of the best chef memoirs, and up until last week, I was certain I had already read it. I had an image in my head of myself laying on the beach in the Outerbanks in North Carolina reading