Newsletter
Every Valentine’s Day I try to up my gift game. There isn’t anything wrong with a box of chocolates or a dozen roses; but as a pastry chef, I feel the heat to create something truly decadent for this indulgent and romantic holiday.
What I’ve always loved about cooking is how it can connect generations of family. Though many of my ancestors’ recipes have been around since before my time and were created by people I never had the pleasure of meeting, reading their words and cooking their dishes makes me feel as though I know them.
The Buche de Noel, or Yule Log, always fascinated and intimidated me. I assumed such a beautiful cake had to be impossible to make. Even after receiving a culinary school degree and working as a pastry chef in New York, the Buche de Noel seemed to haunt me. But finally, I grit my teeth and decided to make one.
As a rebellious teenager, I did a stint as a vegetarian. This was quite the scandal in my Northern Irish meat-and-potatoes family. While I scarfed down what my dad called “rabbit food,” I couldn’t help but miss the substantial chew of a steak or the hearty stick-to-your-ribs quality of a properly meaty pasta sauce. However, in my many recipe tests, I created a pasta dish that nearly soothed my craving for meat.
As the chilly weather rolls in so do the warm and hearty foods. For me, nothing is quite as comforting as a casserole. I love the classics like green bean and sweet potato but this year I wanted to try something new.
As a kid, the hardest part of Halloween was deciding what costume to wear. Should I be cute or scary, daring or simple? While my more creative friends would dye their hair, dabble in the application of fake blood or construct elaborate outfits from scratch, I was always searching for a costume that took minimal effort but was fun. I take the same approach with my Halloween treats.
Recently, my mom was asked to host a bridal shower for a family friend. I immediately volunteered to make desserts. To the outsider’s eye, it may have looked like a kind gesture, a generous offer; but really, I just wanted an excuse to bake something. I knew I wanted to do cupcakes.
I love this roast recipe because it is simple but definitely has the wow-factor to impress a crowd. With the world’s easiest pan gravy and a few small flourishes, this stuffed pork dish is the dinner upgrade you’ve been looking for.
Crumbles are some of my favorite desserts to make. They are so easy, versatile and delicious. They are great in every season too. During the fall and winter, I love making apple or pear crumbles with a touch of spice for warmth. However, in the summer it’s all about the peaches.
Grilling is by far my favorite method of cooking. It’s easy, it takes me outside, and it usually means a party is happening. The smell of charcoal and the sound of sizzling proteins always put me in a good mood. During a recent beach vacation, I was inspired by all the fresh seafood available and was eager to throw some of it on the grill.
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