So, let's talk about trout in a hazelnut crust. Honestly, people in Northern Italy, especially around the gorgeous Piedmont ...

Fresh haricots verts are quickly cooked in beef fat just until they’re crisp-tender, giving them deeply savory flavor without overcooking them. The acidic lemon juice and licoricey tarragon add just ...

In my life as a pastry chef, I’ve always held fast to the belief that there are certain flavors -- specifically coffee, lemon and chocolate -- that are best taken to the extreme. If I create a coffee ...

Tickets to a play, a couple bottles of good wine, a fuzzy sweater. Those were among the gifts I received during the December holidays. Just what I like and much appreciated, thank you. But my favorite ...

Tickets to a play, a couple bottles of good wine, a fuzzy sweater. Those were among the gifts I received during the December holidays. Just what I like and much appreciated, thank you. But my favorite ...

Fall brings a host of wonderful vegetables including my favorite, delicata squash. I prefer delicata squash to butternut because delicata is so much easier to cut and prep. No peeling required. It’s ...

We love using hazelnuts in baked goods, or simply coating them in a sugary-spice blend and snacking on them constantly, but ridding the nuts of their paper-thin peel can be cumbersome. Here is an ...