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
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
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!!!
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!
Food for thought, and a question I ask myself quite often these days. What would I do if I knew I could not fail? Just one small thing, which would hopefully create a domino effect and lead to greater things. … Continue reading What Would You Do?
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
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!
I’m really happy to announce that I’ve been published in Fine Cooking Magazine. The most current issue, August/September 2014, is available right now on newsstands and in most fine food markets. My recipe is the opener for the MAKE IT … Continue reading As Seen in Fine Cooking Magazine (My Recipe)
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
Last Sunday, we were invited to our good friend’s Ken & Nana’s home for dinner. What a beautifully warm day it turned out to be. Do you remember? After a long and miserable winter, Mother Nature seemed to get over … Continue reading Sunday Dinner & Ice Box Cookies