Early on in my career, while working in New Orleans for Emeril Lagasse, I was tasked with creating inventive variations on the ever-popular bread pudding. My menu at Delmonico in New Orleans featured...
In honor of National S'mores Day, I'm sharing my go-to recipes for fluffy marshmallows and cinnamon graham crackers, plus some of my top tips for making them special—with or without the campfire...
I’m sharing my top three options for aspiring authors, in order of practical preference: But as I warned you in my previous post: writing a cookbook is a labor of love. If you want to cash in and make...
Most aspiring authors have no clue of just how much time and effort goes into writing a cookbook. By the time an author has completed her manuscript, she is often wondering why in the world she signed...
There were the fun parts of the job, like developing new menu items and working with my executive chefs to create desserts that paired perfectly with the rest of the menu. And of course, there were...
In the winter, when blood oranges are at their peak, the two flavors are a wonderful compliment and make for an elegant and colorful dessert. Below is my recipe for Bay Leaf Panna Cotta with Fresh...
Studded with candied orange and raisins, and soaked in a bit of rum, its flavors befit the season perfectly and is an indulgent treat to celebrate. As most breads do, it takes extra time to make...
When it comes to making pumpkin desserts, I love the slightly more starchy quality and super bright orange color of kabocha squash. Roasted alongside sugar pumpkins for your next Thanksgiving pie, I...
While it really isn't as hard as it may seem, the process is a bit time consuming and labor intensive. You simply can't rush it and need at least a few cooks to stretch the dough tissue thin and roll...
