I know I really shouldn’t be jealous of a dog, but I just can’t help myself. The younger of our two golden retrievers, Alix, is both aggravating and inspiring. And at times, I just can’t […]
I like simple old-fashioned desserts. One of my favorites is peach melba. Firstly, peaches are one of the few fruits I really enjoy eating. (It’s a really short list: peaches, mangosteens, clementines, berries, musk melon, […]
Happy New Year!
I hope all of you had a wonderful, delicious and fun-filled New Year’s Eve feast. S and I had the pleasure of dining at a friend’s house. She had engaged the services of chef Jimmy Chok for the night. Jimmy whipped up an amazing 6 course feast for the 16 of us gathered together: seared scallop on a wakame tart; braised pork belly topped with a fried egg on a portobello mushroom; lobster ravioli in lobster bisque; Atlantic cod with vanilla leeks and salmon roe beurre blanc; lamb shank and porcini wrapped in phyllo pastry; and warm molten chocolate cake. It was a fantastic meal, enhanced by great company.
MERRY CHRISTMAS! Building from my last post, here’s a bunch of gingerbread cookies that S had whipped up, but which I secretly–in the wee hours of the night/morning–adorned. I figured instead of the usual outlines […]
Like so many others around the world, I’m fascinated by Martha Stewart. As an ex-magazine professional, I totally admire her. She has amazing editorial vision. Over the years, I’ve marveled over countless copies of Martha […]
Andrew, over at Spittoon Extra has proposed a fun once-off food meme, posting the details of breakfast today, Sunday the 20th of November. More info on this can be found here. S and I had […]
I first ate Jean-Georges’ molten chocolate cake some 10-11 years ago. It was at a restaurant on 105th Street between Broadway and Amsterdam Avenue in New York called Metisse. It had just opened and, as […]
I rarely take part in Sugar High Friday. Unlike über-dessert chef-bloggers like Keiko or J, I’m much more comfortable cooking savory entrées and main courses. As I’ve written before, dessert is the domain of my […]
CH says: During the summer of 1994, I spent a little over a month in Vienna, doing an intensive German language course. The school was located in the heart of the oldest and most beautiful […]
I’ve never been much of a baker. Baking requires precision. It requires having the patience to measure ingredients properly, which I’ve never actually had. I’ve always been one of those cooks who enjoys eyeballing his […]