One of the best things about culinary school, for me, was learning how to make some of my favorite dishes. The perfect folded omelet? Check. Risotto? Check. And Kung Pao Chicken. Che–, wait, what? Yes, you read that right. I learned to make the best Kung Pao Chicken, really, the best, in the kitchen → Hungry for more?
Don’t call it a comeback! Iceberg’s been here for years. Yep, iceberg lettuce, the long-maligned and under-appreciated salad green is in vogue once more and with it, the Classic Wedge Salad. A thick wedge of iceberg lettuce topped with diced tomato, crumbled bacon and a creamy blue cheese dressing is the stuff steakhouse menus → Hungry for more?
Lookin’ at my Gucci it’s about that time…leaves and temperatures are dropping and my heart is breaking because FALL. I get it, four seasons, nothing lasts forever, snow is beautiful. BLAH, BLAH, BLAH. All of that’s true but summer is my favorite and I want it all the time. Mother Nature is clearly not moved → Hungry for more?
(singing~~Oh, Sherrie, our love holds on, holds on~~) Yes, those lyrics are from the chorus of Steve Perry’s 80’s ballad Oh, Sherrie or an excerpt from my love letter to sherry vinegar. Different spelling but the sentiment’s the same. Steve loved his Sherrie and I love mine, which just happens to come in a → Hungry for more?
One of the first things I messed around with in the kitchen was caramel, even though I had no idea that’s what I was doing. I was what we once called a latchkey kid, which meant I spent the hours after school into the early evening home alone until my mom got home from → Hungry for more?