Persian Noodle Soup (Ash Reshteh)
Gingerbread Cake with Rum Brown Butter Cream Cheese Frosting
Butternut Bisque with Crab
Pear and Almond Tart
French Bistro Style Roast Chicken & Roasted Garlic Parsley Potatoes
If I can’t make my nephew Bohan eat every bite on his plate, then I’m not doing my job. Let’s face it, the toughest customers at every family… Read More »
My SF: Afternoon at the Ferry Building
Call it SF or San Francisco but pleeeeease don’t call our city Frisco– that is so totally un-Bay Area like. And that song, you know the one that… Read More »
Yogurt Gelato
If you’re having flashbacks to all those neon lit frozen yogurt stores that sprang up across America in the early 90’s, rest assured that this gelato is very… Read More »
The Chef’s Dilemma
No one wants to cook for me! Or when they do, they prepare elaborate meals much to the dismay of my growing waist line. I’m running five miles… Read More »
Easy French Breakfast: Baked Eggs
This recipe is extremely delicious, easy to prepare for a crowd, uses four main ingredients, and takes twenty minutes from start to finish – Viola! To go straight… Read More »
My NYC: Lower East Side
I know, I know, I live in Paris, I should be taking the national August vacation to discover other European cities. But the problem is that the rest… Read More »
Madeleine Tea Cakes: A Lesson in Life
Years before relocating to Paris I worked in restaurants. The most notable being Ristorante Ecco (now closed) in San Francisco's hip South Park area which was one of the top… Read More »
8th Week Ending: Summer Break
The idea of shutting down business for the entire month of August – like they do in France – is a bizarre concept in America, but I can’t… Read More »
8th Week: Sitting Pretty
I arrived on Tuesday morning at the 3-star Parisian restaurant I cook at not in my usual chef’s whites but in high heels, a form fitting business-sexy dress,… Read More »
Zucchini Week: Risotto Stuffed Courgette Flowers
I love the delicate flowers of zucchini’s. They are really fun to fry in beignet batter or stuff and sauté with risotto. Besides, if you’re growing zucchini’s right… Read More »
7th Week: Lights Out
This has been an exciting week for me with my new position with the Chef de Viande at the Parisian 3-star restaurant I cook at. I managed to… Read More »
Zucchini Week: Fleur de Courgette Beignet
Deep fry anything for me and I’m pretty happy! It also happens to be a great way to handle delicate zucchini flowers because they cook quickly and the… Read More »
