Brief history lesson
It sure is nice having all kinds of readers and contributors on S&H! Today I received an email from one such reader – and yes,…
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Servsafe vs the “real world”
With my Servsafe exam looming tomorrow, it is nice to see further topical discussion of food safety and the examples being set by cooking shows…
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Baked artichoke hearts
Who is with me? I love artichokes but I hate working with them – the washing, peeling, icing etc. routine takes forever and then you’re…
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Simply Great Breads
Yesterday I had the opportunity to participate in a bread workshop with Dan Leader, the owner of Bread Alone, one of America’s best artisanal, organic…
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Salted Butter Breakups
Sometimes I almost forget just how much I love baking or how nice it is to get up in the morning and whip up something…
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Red Anjou pears poached in white wine
Ren Anjou pears are plenty delicious fresh and on their own, but if you want to mix it up a bit, you can make an…
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Beet and goat cheese salad
Here is a refreshing and nutritious dinner salad with beets which are, funnily enough, a new ‘trendy’ ingredient on the US restaurant scene. Don’t get…
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Ouefs Lorraine
I’m off for a little bit for some family time and plan to gather more inspiration for my menu! I thought I would share this…
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Good food jobs
As a culinary student, I have a renewed appreciation for organizations and resources that allow you to network, identify, and find interesting job opportunities. So…
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Fancy popcorn
An easy idea for the weekend – how many of you make your own kernel popcorn? It’s so simple and tastes great, plus you can…
