Culinary School Lesson: Whip It Good
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...
Culinary School Lesson: Restaurant-Style Hash Browns
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...
Culinary School Lesson: Hot & Cold Plates
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...
Tabbouleh Hummus
I used to really, really hate the flavor of many fresh herbs. Especially fresh parsley and mint. Just smelling or thinking about either one...
Smoked Salmon & Avocado Mousse Phyllo Cups
I’ve been working on a huge project for the last few months. My husband and I are taking a trip to Italy and the...
Marinated Bean Salad
This Marinated White Bean Salad takes just 10 minutes to make, but sets you up for a several days of fresh, fiber-fueled lunches. White...
Culinary School Lesson: Take-Out Containers FTW
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...
Lentil Burritos
These Lentil Burritos are meatless but so filling! They’re stuffed with lentils and sweet potatoes, and topped with a creamy yogurt sauce. For a...
Culinary School Lesson: Roux The Day
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...
Italian Enchiladas
When I go grocery shopping, I have three goals in mind: 1.) Buy lots of whole, minimally processed foods, 2.) Buy as many made-in-the-U.S....
Perfect Pear Strudel
This Perfect Pear Strudel a special yet simple weekend breakfast, with a sweet vanilla glaze. “Made this today with a sheet of puff pastry...
Culinary School Lesson: How To Work With Phyllo Dough
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...
