In the Kitchen
259 results total, viewing 251 - 259
Purim, it’s that time of year again. The most festive, feel good holiday of the year, with drink till you drop, feast till you’re stuffed and over the top partying while masquerading. And it’s the only holiday that will continue to be celebrated after Mashiach comes. more
Soufflé, the word itself can be rather intimidating. Of all things culinary, the mention of a soufflé seems to strike fear in many. more
I’ve always wanted to compare apples to apples, and figured, since the recipe I’m sharing with you this week is an apple cake, what better time than now? more
Salads can take their place proudly at any stage of a meal. Crisp and crunchy or lightly cooked to perfection. They can be complimented with a delicately flavored dressing, and be served as a first course, without dulling your appetite. They also make perfect accompaniments to a main dish. more
This coming Sunday is Super Bowl Sunday. Although I’m a  Dolphin’s fan, I’ll be cheering on the Giants, alongside my husband, Jerry and close friends, who are diehard fans. more
Having worked as a pastry chef for many years, I thought I knew all there was to know about the inner workings of an industrial kitchen. At least I thought I did. That was before I managed to get myself on a list of just 15 passengers (aboard Royal Caribbean’s The Explorer of the Sea cruise liner) to tour the main kitchen with Executive Chef Patrick J. McCabe. With the information I learned on that tour, as well as all the information I received from sweet talking every steward, chef, head waiter, matre’d and bus boy that would speak to me, I decided to write my article aboard the cruise liner.  more
Considering that America was the home of the cocoa bean, chocolate arrived relatively late to the American colonies, in about 1775. Not long after in 1765, Dr. James Baker and John Hannon set up a chocolate factory. It is claimed to be the first chocolate factory in the United States.  Today it is known as Baker’s German Sweet Chocolate. more
As a personal chef, I am sometimes asked by clients, to recommend a signature, mouthwatering dish, that is sure to “wow” their guests. Without hesitation, I always offer my favorite appetizer; baby lamb chops in pastry dough smothered in mushroom sauce.   more
As long as I can remember, I’ve always loved to be creative When I was younger and played with play dough, I didn’t just mold the dough into shapes of cakes and cookies; instead, I placed them on my kitchen window and my “bakery” was open for business. more
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