Persian Noodle Soup (Ash Reshteh)
Gingerbread Cake with Rum Brown Butter Cream Cheese Frosting
Butternut Bisque with Crab
Pear and Almond Tart
Le Bernardin: Chef’s Whites and New Dishes
I don’t look my age. At least I didn’t think I looked my age until I caught my reflection in the bathroom on my only ‘sit down’ break… Read More »
Kelley & Ping, A Shanghai Noodle Bar, And a Summer Long Gone
I’ve been coming to Kelley & Ping’s, a stylish Shanghai noodle bar for fifteen years. I discovered it the summer I graduated from from college while visiting… Read More »
Le Bernardin: Veg Station A New Frontier
Changing stations in a kitchen can be like diving head on into an unfilled very deep, very cement pool. Perhaps tennis shoes in the dryer would be a… Read More »
Le Bernardin: Duckathlon NYC Restaurant Industry Showdown!
I am not just a little bitter that we lost the annual d'Artagnan Duckathlon Industry Contest: I am OUTRAGED!!!! This competition is just for fun, organized by D'Artagnan,… Read More »
Le Bernardin: Sun Burned Chefs
Lobster red faces against starched white jackets… I came into work after our obligatory day off (Sunday, the restaurant is closed) only to look upon a sea of… Read More »
Le Bernardin: The Women in the Kitchen
Cooking is a competitive team sport. And NYC kitchen cultures are notorious for being like men's locker rooms: sweaty and filled with testosterone. Recently I was asked what's… Read More »
Radegast Hall & Biergarten!
While most of you were enjoying a lazy Easter Sunday around a bountiful table of Spring delicacies I was drinking steins of beer and wolfing down pretzels, pickels,… Read More »
Crispy Red Snaaaa-pah & De-Stewed Ratatouille
At Le Bernardin, where I cook, when snapper is ordered it is pronounced: snaaaaaaa-pah. I don't know why. Salmon doesn't get that same treatment, nor does lobster or… Read More »
Le Bernardin: Make It Nice or Make it Twice
“Make it nice or make it twice”… Nope, this isn’t my advice to lovers, one-night stands, and people about to get married. But maybe it should be? In… Read More »
Beignets Filled with Meyer Lemon Curd
Not feeling the sunshine? Make some! What could be sunnier than beignets filled with tangy sweet meyer lemon curd? Meyer lemons are in peak and if you're not… Read More »
Le Bernardin: Valentines Day Recovery & The Ravioli Station
“Did you check the schedule?!?!? Did you check the schedule?” “No, not yet, why?” “You’re ‘Back Monk’ next week girl!” “What the hell is ‘Back Monk’?” “It’s the… Read More »
Braised Beef Shank with Rosemary Polenta
Restaurant Guy Savoy in Paris is famous for turning butcher cuts into delicious 3-Michelin star quality dishes. And man oh man do the French love offal and game…. Read More »
