Recent Posts

Baking Fundamentals: Pastry Cream

October 6, 2013April 21, 2025 cream, eggs, sweets

Baking Fundamentals: Pastry Cream Pastry cream (crème patisserie) is a cooked custard, thickened with cornstarch that is used in countless desserts. If you get serious about baking, having pastry cream up your sleeve means you've got the fundamental filling of eclairs, tarts, boston cream pie, and more in your back pocket.... Read More

Breakfast How To

Cooking Fundamentals: Soft and Hard Boiled Eggs

October 5, 2013September 1, 2016 eggs

How to make soft and hard boiled eggsOne of the measures of a competent cook has got to be their treatment of the incredible egg. Escoffier himself was known to test prospective cooks by watching them make an omelet, and chefs today still consider the egg to be a litmus... Read More

How To Snacks Testing

Homemade Soppressata and Saussicon Sec

October 4, 2013September 1, 2016 charcuterie, pork, sausage

I was feeling bold after making homemade dry-cured Spanish Chorizo. It was such a success I was ready to tackle new sausage recipes and techniques. I decided for my next batch, I'd do one variety with a real ferment and one variety without a starter culture. I decided to go... Read More

Cabernet Sauvignon and Merlot Tasting USA Wine

2010 Lyeth Meritage

October 4, 2013September 9, 2016

My husband and I, like many wine drinkers, are big fans of Bordeaux. At their best they show power and finesse, complexity and subtlety, but unfortunately at a pretty hefty price tag. Enter Meritage wines. Meritage (rhymes with heritage) wines are those that use the traditional Bordeaux grapes (Cabernet... Read More

✷ Recipe Soups and Stews

Ramen: Beyond the Instant Packs

October 1, 2013September 1, 2016 Asian, ramen, soup

Ramen: Beyond the Instant PacksI have a confession to make. I love ramen. All ramen. From Ippudo in New York City to the 10 for $1 packs at the grocery store, I'll pretty much eat any ramen that comes my way. That's not to say that I don't appreciate the... Read More

How To Soups and Stews

Miso Soup

September 29, 2013September 1, 2016 Asian, miso, soup

Once I got into making homemade dashi, I knew I wanted to tackle miso soup. My husband loves miso soup. For years, I wasn't a fan. I didn't dislike or hate miso soup, I just found it boring, salty, and uninspired. I'd give him my bowl at sushi or hibachi... Read More

✷ How To Veggies and Salads

Simple Beet Salad

September 29, 2013September 1, 2016 beets, salad

Beets taste like dirt. I get it. But since when is a little earthiness a bad thing? Especially when it is balanced out by a sweet and tangy dressing, fresh greens, slivered almonds and creamy goat cheese? My beet salad is an homage to Wolfgang Puck's classic beet and goat... Read More

Chardonnay France Tasting Wine

2011 Domaine de Chenevieres Chablis Les Grandes Vignes

September 29, 2013September 9, 2016

Chablis, how do I love thee? Let me count the ways. 1) Even the very finest Chablis isn't astronomically priced. Dollar for dollar, you get more for your money when you buy white wine, and I find Chablis is a perfect example. 2) The high acidity makes it a... Read More

Chardonnay France Tasting Wine

2011 Domaine Servin Chablis Les Pargues

September 25, 2013September 9, 2016

Ah Chablis. I'm certain I've written about my love for Chablis before, but in case you hadn't heard, I adore the stuff. Chablis is wine from the Chardonnay grape in the village of Chablis, in the Burgundy region of France. Chablis is my absolute favorite expression of the Chardonnay grape.... Read More

How To Soups and Stews

How to Make Homemade Dashi

September 25, 2013September 1, 2016 Asian, dashi, kombu, soup

Until recently, I didn't really know what dashi was. I had heard of it, but the idea of making my own was far from my mind. Then I discovered the first season of the PBS series The Mind of a Chef, which followed around David Chang (of Momofuku fame) and... Read More