This isn’t so much a recipe as a reminder, that a cheese course can be a fitting end to any meal. The opportunity to linger over small portions of a couple of beautiful cheeses with a thoughtfully made condiment and …
Read More
There is nothing like a sundae to bring out the kid in all of us, but that is no reason it can’t have adult flavors! To make this sauce, the raisins are caramelized with butter, brown sugar, port wine and orange zest …
Read More
The first time I had fried artichokes was at a little place in our neighborhood called Supreme; they went out of business shortly after we moved in, or I’d probably have the artichoke equivalent of a beer belly by now. …
Read More
I know I’ve said here very publicly that the next thing I wanted to do was open a small restaurant. Well, sometimes incredibly cool opportunities happen when you least expect them. The chance to work with alumni of the …
Read More
Sable doughs are a bit like shortbread, but with granulated sugar providing a delightfully sandy texture. They can be flavored with anything from chocolate to matcha tea with good results. My version incorporates …
Read More
The $64,000 question for Thanksgiving with vegetarians is what to do about the main course. There are two schools of thought: Personally, I'm more in camp 2, at least if I'm joining an omnivorous Thanksgiving. It just …
Read More