One of the many great things about working at ChefSteps is that at any given moment, amazingly delicious things are subject to appear on top of the staff-food fridge, which means “come ‘n get it.” A few weeks ago, Grant or Ben or Nick, I’m not sure, put up posset.
Poss-what? Believe me, I had to …
No, this isn’t a miniature cake. It is actually 6 inches in diameter, and, I don’t know, 6 inches tall and serves 8 pretty handily.
I’m a pretty lousy pastry cook. I typically don’t have the patience or skills to create perfect geometric shapes, frost things just right and so-on. So when I got the Momofuku …
Panna cotta is a classic Italian dessert, traditionally made from cream and milk set with gelatin, which isn’t vegetarian. The gelatin is what makes it different from flan (set with eggs) or pudding (set with starch and sometimes eggs). The best panna cotta is ultra-creamy and just barely set – it should have a distinct …
I‘m Jewish, from the Ashkenazi tradition – the group you probably associate with Judaism, emanating from Eastern Europe. When you think of bagels and latkes and schmalz, you are thinking of Ashkenazi. The other major group of jews, called Sephardic, are from Southern Europe and North Africa. As I’ve mentioned before, I had the great …
Julia Child’s 100th birthday is coming up on 8/15/12, and PBS has been doing this very fun #cookforjulia event to commemorate her. When they asked me to contribute a recipe, I knew right away that I wanted to do something with crepes. Julia and I go back a long way. I only have two cookbooks from my …
A simple custard, baked in ramekins, is one of those recipes that every cook should have in their arsenal. It isn’t at all hard to make, but there are a few ways you can go wrong that leave you with grainy bowls of scrambled eggs instead of the silky-smooth result you are looking for. Follow the …
Amanda Cohen is a bad-ass chef. I had the terrific experience of staging (interning) with her for a few days last year. You should read about that first.
Short-version: Amanda owns and runs the tiny, edgy, imaginative and incredibly cool Dirt Candy in New York’s East Village. As far as I know, she’s the only vegetarian …
