From the category archives:

Chef's Recipes

Super Food: Cannellini Beans and Roasted Garlic

13.03.2010 Beans

My mother has always been a master at stretching a dollar because she’s had lots of practice most of her life.  As a single mother of three children under the age of five by the time she was 25, she worked hard to put a roof over our heads and food on the table.  She [...]

18 comments Read More →

“Creamy” Asparagus Soup

28.12.2009 Chef's Recipes

With New Year’s Day less than a week away, I’ve found myself not wanting to wait until the traditional January 1st to promise myself that I’ll turn over a new leaf here and there in my life — or perhaps nine.  Do I hear 25?  After all the cookies and cooking, left-over food,  and dishes [...]

19 comments Read More →

Vols-au-vent: Spiced Poached Pears with Hazelnut Sabayon

27.09.2009 Baked

It was only a matter of time that I’d have to revisit the task of making pate feuilletee again.  My first run-in with the multi-layered French pastry dough was also my first Daring Baker challenge over two years ago.  The result was truly something that might qualify as an organic building material considering the sheer [...]

29 comments Read More →

Ginger Sandwich Cookies with Lemon Cream Filling

17.02.2009 Baked

Dear Nick Malgieri,
I saw your Ginger Sandwich Cookies filled with lemon cream in a recent issue of Food & Wine magazine and decided I’d give them a try.  Although gingersnaps have never been and will never be a cookie I find myself craving, the lemon filling did catch my attention and I thought that with [...]

15 comments Read More →

Tuiles and Orange Yogurt Sabayon

29.01.2009 Baked

Thursday:  8:10 am
I swore I'd not be late on this month's Daring Baker's challenge.  I even mentioned to others I'd complete it two weeks into the month, but time has a way of passing so quickly these days and before I knew it, this week was upon me and bearing down hard.
Two days ago, I [...]

17 comments Read More →

Braised Pork Shoulder with Guinness and Dried Cherries

30.12.2008 Chef's Recipes

A few months ago I was fortunate to have won (and I never win anything…) Daniel Boulud's book Braise from The Constable's Larder.  Since receiving it, I've read through it several times, not only savoring all the possibilities, but learning about how braised food is prepared through the myriad international recipes included in this book.  [...]

19 comments Read More →

← Previous Entries