Mocha Pudding with Espresso Crème

When I feel a wave of malaise stemming from the quickie/pre-made/who-cares approach to food that is like a pox on our culture, it often soothes me to find a haven in the words of my favorite gastronomic writers. ...

I was chatting with Chef Rick Tramonto (of TRU in Chicago) this morning for an upcoming "Behind the Toque" piece, and was reminded of our first meeting. We were at a Relais & Chateaux conference in Puerto Rico, and we had planned to get together to discuss his participation in...