Strawberry Shortcake — This is my favorite recipe from childhood with sweet strawberries, flakey biscuits, and rich whipped cream. Don’t forget a scoop of vanilla ice cream to take it over the top! Summer is almost over so I’m trying to sneak in a few more warm weather recipes before I miss my chance. If
Many recipes call for split and scraped vanilla beans where you are supposed to split the vanilla pod down the center and scrape the beans into whatever you’re cooking. Other recipes call for you to steep vanilla beans in a liquid to extract the flavor. Both of these methods provide for great vanilla flavor but
When I was 4 years old, I went through a phase where I only wanted to wear clothes with fruit on them. My mom searched far and wide and came up with several fruit outfits — t-shirts, shorts, jumpers and even a few pairs of pajamas — all featuring strawberries, cherries, pineapple, watermelon, and other fruit designs. It’s
Earlier this year, I had the opportunity to meet chef Daniel Boulud at the IACP (International Association of Culinary Professionals) Conference in Washington D.C. He was at the conference for Jacques Pepin’s 80th Birthday Celebration and was wandering around mingling with guests during the party. With Daniel Boulud in Washington DC When I realized his
I love talking to people about their favorite recipes and the foods they grew up with. At my last job, we had some of the friendliest and most interesting produce delivery drivers. While I did not look forward to checking in the order and putting all of the produce away, I always enjoyed talking to
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
I made my first key lime pie when I was 12 years old and I remember it clearly because it was somewhat of a disaster. It was the middle of the summer and a few days a week my cousin Melissa would come over. We would hang out, swim, and work on our quilts (we had
Jalapeño Vanilla Peaches with Buttermilk Cheese may sound like a strange combination but this dish actually taught me an important lesson about seasonal cooking: less is more. Chefs often talk about “letting the ingredients shine” and I didn’t really know what that meant until I tasted the Jalapeño Vanilla Peaches at Zingerman’s in Ann Arbor, Michigan.