I can be stupid stubborn about keeping my kitchen as basic as possible. Despite the fact that I work as a chef and cook at home daily, my kitchen is almost totally devoid of fancy gadgets, all I have are … Continue reading
Phyllo dough is the rare and elusive flower of the culinary world. It can be a little hard to track down and it requires a delicate touch to work with, but I always find the results incredibly impressive. Fortunately, this … Continue reading
Lasagna is the ultimate comfort food. And making a lasagna has become significantly less painful with the advent of “no boil” noodles. If you have never made a lasagna other than the traditional tomato sauce variety, you should definitely try … Continue reading
The hardest thing about making creme brulee is telling your parents you want to be a pastry chef. That is not entirely true. The hardest thing is deciding when the creme brulee is done. It can be more than a … Continue reading
Today I made the first cocktail using my homemade bitters. If you recall from this post, I made three distinct flavors of bitters, all of which turned out uniquely delicious. Much to my surprise, I am most fond of the … Continue reading
Holy Moses I love a beet salad. Beets are wonderfully sweet and pair well with both vinegar and cheese, two of my favorite things. There are also many other ingredients that work wonderfully with beets, and a I think a … Continue reading
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