Eating Safe and Staying Safe During COVID-19
As a Certified Food Safety Manager, I’m always taking precautions to be sure that everyone in the test kitchen is practicing safe food handling. This naturally translates over to what we’re going through right now. COVID-19 has been a rude … Continue reading Eating Safe and Staying Safe During COVID-19
Sheet Pan Broiling + Easy Weeknight Meals = Big Flavors
When I develop recipes professionally, my philosophy is pretty straightforward: use few ingredients, keep it simple, and deliver big flavors. In this spicy, smoky dish from the Punjab region of India, eggplant, onion, and tomatoes are broiled until silky and … Continue reading Sheet Pan Broiling + Easy Weeknight Meals = Big Flavors
One of the Top Ten!
Happy New Year! Wishing everyone the very best for 2020. I’m so thrilled to announce that one of my recipes made it into Fine Cooking Magazine’s list of top ten most popular recipes of 2019. Our Most Popular Recipes of … Continue reading One of the Top Ten!
Making a Beautiful Sourdough Boule
Whoever wrote the immortal words “good things come to those who wait,” was absolutely correct. The most important quality I stress when preparing Chad Robertson’s sourdough boule from his San Francisco based bakery, Tartine, is patience. Watch my YouTube videos … Continue reading Making a Beautiful Sourdough Boule
Mission Chinese
It was probably the very first time we agreed 100% about where to have dinner last Saturday night. Hands down, no hesitation, we all voted for Chef Danny Bowien’s Mission Chinese on the lower east side in New York City. … Continue reading Mission Chinese
Lobster Love!!!
Fresh, sweet lobster reminds me of summer vacations with my family in Maine. The memories are still so vivid that if I close my eyes, I can almost smell the briny ocean as we drove to the lobster shacks along … Continue reading Lobster Love!!!
Thank You, Hilda!
I’m proud of the fact that I grew up in a racially diverse neighborhood. Like it or not, we all lived side by side, for better or for worse. Name an ethnicity, and we pretty much had it covered. From … Continue reading Thank You, Hilda!
A Pair of Pants & A Silver Palate
This past Friday, my daughter and I had some free time on our hands as we drove to the train, which would whisk her back to the hustle and bustle of New York City. In Darien, CT, we happened to … Continue reading A Pair of Pants & A Silver Palate
No Beefs About Australian Grass-Fed Beef!
One of my most recent freelance assignments for Fine Cooking Magazine was to test Australian grass fed beef. Fine Cooking provided the guidelines based on previously tested and approved recipes from their well-respected archives using the typical grain-fed beef, which … Continue reading No Beefs About Australian Grass-Fed Beef!
Test Kitchen: Black Garlic
Originating in Korea, black garlic has been generating quite a buzz in American kitchens lately. Black garlic is created through a process of fermentation combined with high heat over a long period of time resulting in rich, amazingly black cloves. … Continue reading Test Kitchen: Black Garlic
A Moveable Feast
No, not Hemingway’s Moveable Feast, but a food moveable feast! I’ve had the great opportunity to be on the recipe developing side of Moveable Feast for Fine Cooking Magazine. The PBS special has been airing on Sundays at 3PM. The … Continue reading A Moveable Feast
An Outstanding Culinary Career!
An Outstanding Culinary Career! Read my interview with Susan Stockton, Senior Vice President, Culinary Production at Food Network on DICED, the official blog of The Institute of Culinary Education. Just click on the link below: http://blog.ice.edu/2013/04/24/culinary-careers-susan-stockton/ Continue reading An Outstanding Culinary Career!
