French inspired pastries, traditional fats and caramel.  I’m on trend with this idea.  The Culinary group at Campbell’s Soup says so.  This group, according to…

I have to clean my oven.  I know you’re wondering what that has to do with Coconut Milk Panna Cotta, but it has a lot…

When I first started working as a pastry chef in a restaurant all those years ago, brunch was one of those shifts that the newbie…

“They say it’s your birthday!!!” I always go to this Beatles’ favorite for any birthday celebration and think I’m just a tad boring, so I…

Iced Teaquila is one of those drinks that makes you think of summer – a long, lazy day on the beach where you are engrossed…

Aquafaba!!  Have you heard of it?  This amazing vegan substitute for egg whites comes from the brine that all of us normally throw down the…

Chickpea Gnocchi!!!  Thank goodness for this fabulous outlet for all that ‘aquafaba’ (juice from a can of chickpeas that I needed for last week’s post).…

See that gorgeous, colorful cloth napkin at the back of my picture?  That’s by a friend of mine, Jennifer, that owns Dot & Army, based…

Hi all!  I’m continuing on creating appetizers for an open house for Dot and Army to celebrate the opening of their new workspace and retail store…

Are eclairs the new food trend?  There are certainly enough articles about these, ‘not your father’s eclairs,’ that the replacement for the Macaron or the…