I was trying to decide on a sorbet flavor for an upcoming dinner party, and I ran across this Apple-Celery combination from Michael Laiskonis. That sounded like a good fit with the other flavors I had planned, and the …
Read More
Caramelized raisin sauce Michael Laiskonis is the executive pastry chef at Le Bernardin. He also manages to write two blogs in his "spare" time, which is awe inspiring. His Notes From The Kitchen tend to be somewhat …
Read More
This is one of the dishes I’m working on for my next “underground” dinner party. Cafe Flora (where I previously interned) has graciously agreed to host this time. The menu I’m working on will be Spanish, with both …
Read More
Grapefruit crudo, avocado, chervil and capers - this isn't tuna! I was goofing around with cutting citrus fruits into cubes the other day, and the red grapefruit looked so much like tuna. Not that I eat tuna, but of …
Read More
Batter-fried maitake mushrooms with a cross-cultural tartar sauce Maitake mushrooms are very common and much-loved in Japan. In the US they are often known as Hen of the Woods mushrooms (not to be confused with …
Read More
When I heard that Fanny was hosting Sugar High Friday and devoting it to cupcakes, I knew immediately that I'd participate. I first met Fanny when she commented on these Caramelized Pear Cupcakes with Blue Cheese …
Read More