I was perusing the aisles of Barnes & Noble yesterday, and found a little gem that I've decided to use in creating some of the content for my upcoming Bachelor's Boot Camp™ podcast and classes. Who better to consult on the topic of etiquette and service than Jeeves himself?...
CHIC podcast #35: Chef Jim DeWan on Food WritingChef Jim De Wan has written for many different publications and most recently writes for the Chicago Tribune on aspects of food. He was one of my students years ago and I find his style singular. He and I sat down...
Cuisine From Spain #12: Marinara Clams and Padrón PeppersMarinara Clams: There are many variations on this recipe, depending where you have it. Sometimes it has a light green sauce if it is made with parsley, or red if you use paprika, in which case it can be either spicy...
Ha!My aunt foolishly left this photo lying about, probably to taunt me further, so I stole it for a quick scan. This, my friends, is a true clootie dumpling: Note the abundance of currents and raisins that permeate its firm yet supple texture. (Also note: Holly is poisonous, so...
ReMARKable Palate #53: Chocolate IndulgencesChef Mark interviews Chocolatiers who love what they do at the Fancy Foods Show. Chocolate, the "Food of The Gods" seems to be the food of the people, as well! We also kick off our month of Sweet Indulgences, and hear about the favorite guilt-free indulgences...
Eat Feed #53: August in SeasonCharles Martell joins us again, this time to discuss his work to preserve Gloucestershire plums and why it's important to encourage interest in local varieties. Then, we celebrate the birthday of Julia Child by cracking open our copy of Mastering the Art of French...