Bon Chon Chicken - There’s a new “K” in KFC

In my book, that “K” now stands for Korean.   I’ve been hearing rumblings about the wonders of Korean fried chicken for a while ...

NY Neighborhoods Project: Spirited Away to Flushing, Queens

Sometimes you don’t have to travel very far to feel a world away. It turns out that if you hop on the number 7 train and ride it all ...

“My” Famous Chocolate Chip Cookies

After we first moved to NYC last winter, we held a small housewarming party to let our friends know we'd arrived.  Among the many win...

FCI Demos: Baking with Jacques Torres

Last week I had the very great pleasure of attending an amazing demo at FCI with renowned pastry chef and chocolatier, Jacques Torres.   ...

Culinary School Confidential: Flounder Your Way and the Level Two Practical

Bass eye -- Flounder ain't nowhere near this pretty. Despite all of the fun, delicious lessons during the last week of level 2, there w...

Culinary School Confidential – Level 2, Week 4 – Wine Day

My friend Pam and I setting up for wine day. (Picture courtesy of my friend Anna) Many people ask me how big a component wine is in the pr...

Culinary School Confidential: Level Two, Week Four – Cheese and Rice Day

The last week of Level 2 did include some of my favorite lessons, one of which was cheese and rice day.  I’m not really sure how and why ...

Gnocchi Videos

A friend commented that it's gnocchi that she really wants to learn how to make. I can't blame her.  They're delicious and gnocc...

Culinary School Confidential: Level 2, Week 4 – Pasta Day

The last week of level 2 was a very up and down week, not the least because Hurricane Irene blew through here the weekend preceding it. Man...

Culinary School Confidential: Level 2, Week 3.5 – Nutrition

Striped Bass over Lentils Somewhat erroneously, seven classes on pastry were followed by a section on nutrition. Or perhaps this was the cu...

FCI Chef Demos: Beer & Food Pairing

A couple of weeks ago I volunteered to help at a particularly fun Chef Demonstration. One of my current instructors, Chef Lisa LaCorte, co-l...