When I was counting down my favourite meals of last year, I wrote that one of them was…
Fame and fortune
To pick up a tangential thread from one of Matt’s recent (and most fantabulous) posts, last week, I…
Pierre Herme’s Sweet Tart Dough
Pierre Herme needs no introduction. He is one of France’s preeminent pastry chefs and possibly one of the…
Julia Child’s braised goose with chestnut and sausage stuffing
On Christmas Eve last year, as we were picking up a prime rib at Huber’s for the lunch…
Blowtorched prime rib roast
Sometimes it takes a great chef to come up with the simplest and most elegant solutions. Like blowtorching…
The Complete Robuchon
There are some cookbooks that you know, after just one use, that are going to be a keepers….
Truly great scones
For most guys, scones aren’t exactly the food of our childhoods. They’re things our girlfriends and sisters, mothers…
Creamy crab croquettes
My always hungry wife S and I are devoted Japanese food addicts. We recently realized that 8 of…
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