I know, it’s only the first week in March. But I’m just over winter. I’m tired of my boots, I’m tired of my hat, and I’m tired of the melting ice water that drips off the roof onto my head every time I reach out to get the mail. OVER IT. I saw some great fresh English

One thing I’ve noticed over the years is that after a special meal, by the time you get to dessert, people seem equally impressed by layer cakes you’ve spent 2 hours on, and parfaits you’ve spent less than 15 minutes on. Maybe that’s just true of my family, as dessert is never really the highlight of

In my “What I Learned in Culinary School” series, I’ll be sharing tips and tricks that I learned from two years of working with some of the country’s best chefs. This will include big things like learning to work efficiently, and small things like how to cook bacon perfectly. All of them will be applicable

When was the last time you used an entire tub of ricotta cheese at once? Unless we’re talking about lasagna, that answer is pretty much never in my household. But ricotta is just too delicious to let go unused, so I’m always trying to think of new ways to use it up. I’m joining the United Dairy

You know how there’s that one person at every party that eats all of the cashews out of the mixed nuts, and then pretends they didn’t do it? That’s totally me. Except, I don’t even try to deny it. If somebody confronts me about eating all the cashews I’m most likely to respond with “You

My other great love (besides cooking) is movies. I was a film minor in college, and still try to see as many good movies as I can. That includes trying to see every Oscar Best Picture nominee each year before the awards air. How many have you seen this year? As a reminder, they are: American Sniper,