A Port Primer

A few years ago I wrote a little guide to Portuguese wine. At the time I drank Ruby Port on occasion, but really didn't know anything a...

On the eve of Thanksgiving I'm pretty sure you've already figured out what you are cooking or eating tomorrow, if you haven't, y...

Meet me at Union Square?

This Saturday, November 29th I'll be at the Union Square Williams-Sonoma store signing my brand new cookbook, New Flavors for Appetizer...

Test Kitchen Tales

I became a recipe developer by accident, and not by design. I posted some of my favorite recipes online and not long after I was contacted b...

Lunch at the Bar Room at The Modern

I polled several friends before heading to New York and the restaurant at the Museum of Modern Art, The Bar Room at The Modern was recommen...

Dinner at Momofuku Ssam Bar

After the session with David Chang at the Gourmet Institute I was even more eager to try dining at one of his Momofuku restaurants. Though...

Cooking Secrets from David Chang

David Chang, James Beard Rising Star Chef for 2007, is one of the most hyped chefs in New York, so much so that he even jokingly once referr...