I was driving down one of the busiest streets in the very center of Stamford, Connecticut, about two weeks ago when out of the corner of my eye, I sensed a blur of vibrant, bright orange growth at the bottom … Continue reading Magic Mushrooms!
One of my friends recently called me their kitchen witch. They say it’s because I’ve always been able to prevent culinary disasters in their kitchen by answering any cooking question or interpreting any mystery due to a poorly written recipe. … Continue reading Tips & Tricks from the Kitchen Witch
“No one is born hating another person because of the color of their skin, or their background, or their religion. People learn to hate, and if they can learn to hate, they can be taught to love, for love comes … Continue reading No One is Born Hating…
The pandemic as a teacher? Sure. A crisis is an opportunity for change? Yes. I’ve always considered myself a realist, tending to see the glass as half empty than full. Some would call that a pessimistic personality, but I’m not … Continue reading Pan-DAMN-ic; Looking for the brighter side
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
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!
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
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
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! 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!
Our first chef instructor was a man of clear distinction and significance. His list of accolades, accomplishments and credentials was longer than the length of my right arm (which is significantly longer than my left). He commanded the kitchen when … Continue reading The Meaning of the Word “SIGNIFICANT”
Lucky me!!! Look where I’ve been! I’m very excited to share my most recent special food journey with you. In fact, I’m so excited about it that I’m posting my images before the blog text because I truly believe that … Continue reading CHINA!!!