Category: recipe

travel: more dots to connect…

~ New York in May.  It’s always a feast. I’ve attended the James Beard Awards, which is held annually the first Monday of the month, for the past six years. For the past two, I’ve had the privilege of photographing the event for All-Clad Metalcrafters (a sponsor), which was the primary purpose of my latest […]

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travel: more dots to connect…

~ New York in May.  It’s always a feast. I’ve attended the James Beard Awards, which is held annually the first Monday of the month, for the past six years. For the past two, I’ve had the privilege of photographing the event for All-Clad Metalcrafters (a sponsor), which was the primary purpose of my latest […]

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le squer at sirha…

“So, you will come to my presentation with Le Squer in Lyon.”  It was more of a decision, less a question. Bruno Verjus, arguably, knows more about food than any other person I know.  The bonus is that he’s incredibly passionate about his affections, humble in his station as one of the most well-connected food […]

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le squer at sirha…

“So, you will come to my presentation with Le Squer in Lyon.”  It was more of a decision, less a question. Bruno Verjus, arguably, knows more about food than any other person I know.  The bonus is that he’s incredibly passionate about his affections, humble in his station as one of the most well-connected food […]

Continue

photo of the week 29: quintessential brasserie…

Brunch at Balthazar is both an impossibility and a must for anyone who wishes to experience New York at its best. It’s crowded.  It’s noisy.  It tries your patience.  The wait for a table is often longer than it’ll take you to order and eat, which seems rather upside down. Service can be slapdash.  And […]

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photo of the week 29: quintessential brasserie…

Brunch at Balthazar is both an impossibility and a must for anyone who wishes to experience New York at its best. It’s crowded.  It’s noisy.  It tries your patience.  The wait for a table is often longer than it’ll take you to order and eat, which seems rather upside down. Service can be slapdash.  And […]

Continue

foodista…

You all know me primarily as an eater. But I also cook. And I bake too. Recently, one of my recipes was chosen by Foodista to be included in their first, social media-based cookbook, “Best Of Food Blogs Cookbook.” It contains 100 recipes from 100 bloggers from around the world.  In the weeks since its […]

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foodista…

You all know me primarily as an eater. But I also cook. And I bake too. Recently, one of my recipes was chosen by Foodista to be included in their first, social media-based cookbook, “Best Of Food Blogs Cookbook.” It contains 100 recipes from 100 bloggers from around the world.  In the weeks since its […]

Continue

recipe: poteca…

Poteca It’s pronounced poh-TEE-tsah, according to my friend Mangeur. Poteca is a eastern European rolled yeast-based pastry layered with a slightly sweet nut filling. I’ve known a version called povitica, which is sold by a rather well-known company in my hometown called the Strawberry Hill Povitica Co. Their pastry comes in 2.5-pound loaf form and […]

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recipe: poteca…

Poteca It’s pronounced poh-TEE-tsah, according to my friend Mangeur. Poteca is a eastern European rolled yeast-based pastry layered with a slightly sweet nut filling. I’ve known a version called povitica, which is sold by a rather well-known company in my hometown called the Strawberry Hill Povitica Co. Their pastry comes in 2.5-pound loaf form and […]

Continue

review: three sisters and a chef…

Brigtsen’s, New Orleans, Louisiana … walk into a bar. Kidding. Sandra, Rhonda, and Marna. Those are three names you should have in your pocket when you arrive at Brigtsen’s.* These three women opened the restaurant in 1986 with Marna’s husband, Frank Brigtsen. It was Marna’s night off on my recent visit to the restaurant.  But […]

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review: three sisters and a chef…

Brigtsen’s, New Orleans, Louisiana … walk into a bar. Kidding. Sandra, Rhonda, and Marna. Those are three names you should have in your pocket when you arrive at Brigtsen’s.* These three women opened the restaurant in 1986 with Marna’s husband, Frank Brigtsen. It was Marna’s night off on my recent visit to the restaurant.  But […]

Continue

recipe: coconutty…

7-Layer Coconut Cake Frank Stitts About a month ago, the hostess of the new year’s eve dinner party to which I had been invited (touted to be one of the most exclusive and sought-after invitations among some) dropped a subtle hint. Her husband was coconutty. Much to the horror of some, I like a bit […]

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recipe: coconutty…

7-Layer Coconut Cake Frank Stitts About a month ago, the hostess of the new year’s eve dinner party to which I had been invited (touted to be one of the most exclusive and sought-after invitations among some) dropped a subtle hint. Her husband was coconutty. Much to the horror of some, I like a bit […]

Continue

recipe: edible christmas memory…

Baba au Rhum A year ago today, I shot across France, from Paris to Lyon, on a bullet train with my friend Houston.  Destination: Paul Bocuse, the legendary (and longest-standing) three Michelin-starred restaurant. Our Santa Claus was Monsieur Bocuse.  Though not quite jolly, he was be-toqued, pear-shaped, rosy-cheeked, and bore lots of delicious goodies for […]

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recipe: edible christmas memory…

Baba au Rhum A year ago today, I shot across France, from Paris to Lyon, on a bullet train with my friend Houston.  Destination: Paul Bocuse, the legendary (and longest-standing) three Michelin-starred restaurant. Our Santa Claus was Monsieur Bocuse.  Though not quite jolly, he was be-toqued, pear-shaped, rosy-cheeked, and bore lots of delicious goodies for […]

Continue

dark and bitter, gooey and perfect…

u.e.’s Dark and Bitter Orange- Chocolate Birthday Cookies My close friends and family know by now that I make my own birthday treats. They also know that it takes a long time for me to come up with one. The problem is two-fold. First, I’m not motivated by sugar the way the rest of the […]

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dark and bitter, gooey and perfect…

u.e.’s Dark and Bitter Orange- Chocolate Birthday Cookies My close friends and family know by now that I make my own birthday treats. They also know that it takes a long time for me to come up with one. The problem is two-fold. First, I’m not motivated by sugar the way the rest of the […]

Continue

yippy skippy…

alinea Cookbook By Grant Achatz I’ve been a busy boy. In the recent months, I’ve been traveling quite a bit (and the end does not seem near), which has flung me far from the kitchen.  I miss it. Though I haven’t had time to cook, don’t think I’ve stopped reading recipes. No, I haven’t quite […]

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yippy skippy…

alinea Cookbook By Grant Achatz I’ve been a busy boy. In the recent months, I’ve been traveling quite a bit (and the end does not seem near), which has flung me far from the kitchen.  I miss it. Though I haven’t had time to cook, don’t think I’ve stopped reading recipes. No, I haven’t quite […]

Continue