Baking

Peaches, Cookies and Bourbon Cream

This dish has a lot going for it even if the “cream” was not as successful as I would’ve liked. The flavors are spot on […]

The fourth and final course of our Valentine’s Day dinner is one I am very proud of. It worked so well and was a delight […]

Persimmons are one of my favorite fruit. I bet one does not hear that too often, but these orange fruits really are one of my […]

This is another example of dishes I came up with that I was hoping would be more successful on the plate. I debated if I […]

It’s not often that I get to capture a season, a moment in time or a childhood memory in a dish that I created. This […]

Yeah, foam is a crazy new fad. Afterall, no chef was making any food with “foam” ten or 50 years ago. Right? Well, no. Wrong. […]

Francisco Migoya from the CIA (the Culinary Institute of America, not the other CIA) is a superb pastry chef and judging from his books, an […]

It’s been a couple of years or so since I posted a gratuitous bread post and picture on my little corner of the web. This […]

I love it when a book never disappoints, whether I am doing a complete verbatim recipe or in this case using it for a template […]

Sticky Toffee Pudding, a classic British dessert, has quickly become one of our favorite sweet dishes. The first time we tried it was at Feast […]