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
Rice Pudding Around the World – Perrysburg, Ohio
I’m writing a cookbook. I don’t have a book deal yet, or a publisher, or even an agent. All I have is an idea for a book that explores the desserts and pastries of different cultures and cuisines. One of the best ways to discover a place is through its food, or what others have ingeniously
Tips for Better Baking – Week Three
Every day in January I am sharing my best Tips for Better Baking. These are tips that have made my kitchen life easier and helped me become a better baker. Follow along on Facebook or check back here each Sunday for a roundup of the week’s tips. If you’re just joining us, be sure to