The other evening I was lucky to spend an evening with Stefania Barzini. Hosted by Beatrice Ughi, Stefania is a well renowned Italian chef and author. She also runs a cooking school, as well. With five of us sharing a typically small New York City kitchen,...
Baking before last week's blizzard, I noticed lack of oven spring in a miche. Worse, 40 minutes into the bake, I spotted an uneven color. The next day I went to turn on my oven. It was dead. This has happened twice in my kitchen. I did manage to put out a few...
Usually at work we reserve lobster for the summer, whether served alone or in various guises, garnishes and salad. But this autumn - and more recently - I've brought into more regularly to the menu. It's always popular. Lobster poached in butter, then served...
It may be nostalgia. It may be January's chilly temperatures. Maybe the two go together. Regardless, I've been going into a retro food phase. Most recently I made quenelles, the classic pike or fish dumpling poached and blanketed with lobster sauce. I've also returned...
After my mom spent some recent time in the hospital, I spent a few days looking after her. I'm not a stranger there. But it's her kitchen, not mine. Which means that when it comes to a range of ingredients, we have a different set of basics - spices to other...
Generally I depend on cast iron for my "go-to" cooking pots and pans. It holds heat well, gives fantastic results, and it's simple to maintain. Just season elbow grease, salt and oil. But the other night I decided to use my BakingSteel® flat top griddle or, as I...
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