I’ve never tried to make panettone before, mostly because of how notoriously difficult it is to make, or so I was told. Turns out that wasn’...
Lobster Thermidor – Not Your Parents’ Thermidor
I don’t remember that much about the lobster thermidor I ate in culinary school in the early eighties, other than not really being able to t...
Chocolate Bark – Temper, Temper
In addition to sharing an easy, and beautiful edible holiday gift idea, I wanted to make this chocolate bark so I could test a simplified te...
Butternut Bisque – To Roast or Not to Roast
That is the question, and for me the answer depends on what else is on the menu besides this delicious butternut bisque. When you roast but...
Tourtière – A Meaty Holiday Main Course That’s Easy as Pie
Many holiday main course recipes involve expensive ingredients, and/or time consuming, complicated techniques, not to mention the anxiety th...
Holiday Cheese Board – Finding Michele
After posting the long, and relatively complicated croissants video last week, I decided to take a little mental break, and do a video for ...
Croissants – Slightly Easier than Flying to Paris
I wouldn’t describe homemade croissants as an easy recipe, since there are multiple steps, and it does take a least half a day, but it’s rea...
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