Persian Noodle Soup (Ash Reshteh)
Gingerbread Cake with Rum Brown Butter Cream Cheese Frosting
Butternut Bisque with Crab
Pear and Almond Tart
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 »
Beef Short rib Shortcakes with Cherry Balsamic Sauce
I don't know who picked up NYC and dropped it in Antarctica, but it is freezing out here. I mean, can't walk outside without a bank robber ski… Read More »
Le Bernardin: For the First Time I Stand Alone
I didn’t think up the title of this post. It came to me indirectly from the executive chef. I don’t think he had any idea how meaningful it… Read More »
Bread Pudding with Pears and Currants
If you've ever struggled to actually put together something from IKEA then you will understand the need to celebrate afterwards. In my case, I bought an 8 drawer… Read More »
Le Bernardin: Le Salon!
Oh yeah baby, I’m working in the Salon this week. Talk about sunshine after a long week of running fish back and forth, popping oysters open and stabbing… Read More »
Le Bernardin: Fish Pass Girl
I’m not sure whether I’m being tested or just given the opportunity to learn a new station: The Fish Pass. At the restaurant, all cooks when hired begin… Read More »
Dumpling House: Insudstry Picks
You know you have truly made it in New York when you have no time to cook at home. Somehow I have time to party until 6AM in… Read More »
Le Bernardin: How to Butcher Bluefin Tuna (Kindai)
How to butcher a whole enormous tuna fish flown over from Japan?!? Today was simply amazing. One of those experiences that I live for in the kitchen: fascinating,… Read More »
Le Bernardin: It’s Just Food
“Amy stop freaking out. It’s just food.” “I’m not freaking out.” “It’s written all over your face. It’s just food.” “It’s not just food. It’s NOT just food…. Read More »
The Professional Edge
My first day on the job I took a look at what knives all the chef’s were using and sure enough everyone had Japanese cutlery. After questioning the… Read More »
