X

News

On the Road: Here’s my Heritage Radio Interview from the Charleston Wine and Food Festival.

While I was at the Charleston Wine and Food Festival from March 3rd to 5th to do a demo and judge the biscuit battle, I was interviewed by Caity Moseman Wadler of Heritage Radio. We talked about “Home Cooking 101,” what I learned from Julia Child, and the changing food world. You can listen here.

More


I was recently interviewed for a “Tasting Table” article about all types of onions. Read it here.

I was recently interviewed by Andrea Strong for an article entitled “A Guide to Cooking with Every Type of Onion.” Check it out. You’ll find it here, on the “Tasting Table” web site.  

More


On April 8th, I will be in Colorado Springs for a Cooking Class and Book Signing at The Cooks Marketplace.

On Saturday, April 8th, I will be at The Cooks Marketplace in Colorado Springs, CO for a Private Cooking Class and a Book Signing. The Class is from 1 to 3 pm and we will be making Tomato Paella Soup, Fusilli with Italian Sausage, and Bananas Foster Crêpes. The Book Signing…

More


Kitchen Shrink: How do you decide which cornmeal to use when a recipe doesn’t tell you?

I recently got this question from John: “Every recipe that I read that includes cornmeal never states what grind to use. How can I determine which grind to use? Should it be Coarse, Fine or Corn flour?”  Until the last decade, it was very difficult to find anything but steel-ground…

More


Kitchen Shrink: How can I get more orange flavor and color in my Orange Cake?

A few weeks ago I got a question from Rebecca asking about the different options for adding citrus flavor to her orange cake. She said, “I have tried adding extract to make an orange cake from scratch and it did not have much orange flavor and no orange color, where…

More


Shredded Root Vegetable Latkes

Makes about 12 latkes, 4 servings Hands-on time: 25 minutes Total preparation time: 25 minutes Ingredients 1 pound assorted root vegetables, such as turnips, beets, parsnips, and carrots 1/2 pound boiling potatoes, such as Yukon Gold or Red Bliss 1 small onion 1 large egg 1/3 cup unbleached all-purpose flour…

More


Braised Brisket with Flying Disks

Serves 8 to 10 For the brisket: 2 tablespoons extra virgin olive oil One 4 to 5 pound beef brisket, preferably flat cut with a 1/4-inch layer of fat left on kosher salt and freshly ground black pepper 2 large onions, thinly sliced 2 tablespoons minced garlic ¼ cup tomato…

More


Grilled Shrimp in Lettuce Wraps

For the shrimp: 1 lb. shrimp, 16-20 size or bigger, peeled and deveined 4 garlic cloves, minced 1/4 cup extra-virgin olive oil salt and black pepper 1 tablespoon sriracha BBQ sauce, optional 3 tablespoons thinly sliced scallions For the salad: 1 cup thinly sliced English cucumber 1 cup finely diced…

More


Agnello Scottadito with Heirloom Tomato Salad

Makes 6 Servings Ingredients 1/2 cup extra virgin olive oil 12 individual lamb chops 2 sprigs rosemary cracked black pepper to taste 2 pounds ripe heirloom tomatoes salt and pepper to taste 3 tablespoons sherry vinegar 6 large fresh basil leaves 5 fresh mint leaves Directions Brush some oil on the…

More


“Home Cooking 101” featured in an article by Faye Levy and Yakir Levy in the Jerusalem Post.

On February 23rd,  an article  about “Home Cooking 101” by Faye Levy and Yakir Levy appeared in the Jerusalem Post Magazine. Entitled “Cooking Better,” the piece includes tips and recipes from the book. You can read it here.

More


Instagram Feed

Subscribe

Stay tuned for exclusive recipes, tips and announcements.

Connect

Facebook Twitter Instagram LinkedIn G+