The 7 Best Foodie Films (IMHO)
Last week the #fav7films hashtag trended. Interestingly enough, when I was done ranking my favorite movies ever, I found that there was not a single food-centric film…
Panna Cotta with Berries
I spent most of the Fourth of July curled up in a ball watching an “Independence Day” marathon on TV. My barbecue plans were derailed by an…
The Best Vegas Buffets
Las Vegas used to be known for its $1.99-all-you-can-eat buffet deals. But that’s also from a bygone era when casino food was deliberately cheap and not…
The Culinary Tales Week 40: Keep Calm and Just Cook
I might have mentioned it before… But before we could graduate, even if we completed ALL the classes and put in the required externship hours, we…
The Culinary Tales Week 38: Gone Star-Crazy
Much of successful cooking relies on the prep, the mise en place. When all of your ingredients are chopped, portioned, and readied as needed, the actual…
The Culinary Tales Week 37: The Heat is On
It was time to put what we learned to practical use. The next 12 weeks of our curriculum required that we apply our new skills…
The Culinary Tales Week 36: Something’s Gotta Give
At last, the final week of International class was upon us, and I met it with alternating bouts of relief and fear. Glad to be one…
My Obsession with Spaghetti
People ask me all the time what my favorite dish is. They must have some expectation that I will say something fancy, like lobster thermidor or truffle-stuffed quail. Or…
The Culinary Tales Week 35: New World Orders
International cuisine comes home in our fifth week of the term and we tackled dishes from South America, the Caribbean, Mexico and America, including the ever…
The Culinary Tales Week 33: Beyond Borders
International Class can only be described as BRUTAL. The in-class work was a handful, to say the least, but we also had DAILY homework.…