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I know it might seem like Bring It! is the only cookbook out this spring (ha) but I just had to sit down and chat with one of my favorite chefs, James Briscione, about his new book The Flavor Matrix. It delves into the science of what makes certain flavors work together - and a lot of what he discovered in his research will surprise you.
Read MoreBring It! is finally here and I can't wait to share it with everyone. To give you all a sneak peak I'm the one cooking on camera for once (ha, no one for me to interview now!) and I'm sharing one of my favorite recipes.
Read MoreSometimes I get a cookbook that speaks to me. There are a lot that I think are great ideas or superbly written but I know I will never cook from it. But it is a treat when I open a book and think 'I am going to cook so many of these recipes'. That's how Colu Henry's Back Pocket Pasta felt to me. I'm a carb obsessive to begin with but this just made it all so easy and realistic while still feeling fresh. And that's exactly how I would describe her take on a Puttanesca.
Read MoreThere's nothing quite as warming as a hearty soup, and yet sometimes it is hard to find that perfect balance between light and filling. We went to Eataly and found that among all the fancy Italian items, none were quite as tantalizing as this bean soup.
Read MoreFondue sometimes gets a bad rap, but it's almost always because it wasn't made properly. But creamy, perfect cheesy dip is within reach.
Read MoreThere are some phrases that are supposed to just connote quality when you see them. When something says it is dry aged we assume it is better- but do we actually understand the process?
Read MoreSometimes a dish is so delightful and surprising I just have to learn how to make it. Often I'm disappointed by the difficulty level. But at Nickel & Diner I was surprise to learn how easily their perfect little bites of ricotta dumplings come to be.
Read MoreHungarian food isn't all goulash and paprika. There's a lot you can learn without even making the journey. We went to the Eddy to sit down and get schooled on the basics as well as ways to modernize this classic cuisine.
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