X

News

Here is my column from the Spring 2020 edition of the U of M alumni magazine.

Hope you’ll take a look at my new column in the Spring 2020 edition of the University of Michigan alumni magazine. In it I happily share a list of small, go-to gadgets—complete with recommendations on where to find them online. Get ready to have them change your culinary life. You…

More


Here is the show I did with Floyd Cardoz in 2011.

Here is the show I did with Floyd Cardoz in 2011. He was one of our favorite guests, a great chef and lovely human being. We will miss him. (Pictured here -next to Floyd, my producer partner, Natalie Gustafson, and next to her Adrienne Hammel, the assistant producer). You can see it…

More


RIP Floyd Cardoz, 1960-2020: A great chef and lovely human being. We will miss him.

RIP Floyd Cardoz, 1960-2020:  A great chef and lovely human being.  We will miss him! Cardoz, the creative force behind NYC restaurants Tabla and Bombay Bread Bar, died in New York this week from complications related to COVID-19.

More


Creamy Cauliflower Soup with Chorizo and Greens

Soup for supper!  Creamy Cauliflower Soup with Chorizo and Greens — it’s so easy to make.  No chorizo around?  Any pork product will do:  Canadian bacon, pancetta, Italian sausage, regular bacon, kielbasa…heck, even hotdogs.  Don’t eat meat?  Just leave out the pork and add a generous sprinkling of smoked Spanish paprika.  Serve…

More


Check out this Philadelphia Inquirer article about keeping your kitchen organized during the coronavirus shutdown.

Hope you will take a look at “Plan meals and keep your kitchen organized throughout the coronavirus shutdown” by Bonnie S. Benwick in The Philadelphia Inquirer. It includes lots of useful information as well as a link to some very easy recipes on my site. You can find it here.

More


Too much time on your hands? Make slow-rise Rosemary Walnut Whole Wheat Bread!

What to do when you have too much time on your hands? Make slow-rise Rosemary Walnut Whole Wheat Bread – of course. Trouble is the instant yeast in the freezer is 3 years old, my whole wheat flour expired in 2016 and I don’t have any bread flour in house. Sooo,…

More


Tuscan Spinach and Ricotta Dumplings

Start to finish: 1 1/4 hours Servings: 4 1 ½ tablespoons extra-virgin olive oil 8 ounces baby spinach 1 cup whole milk ricotta 1 large egg, beaten lightly ½ ounce grated Parmigiano-Reggiano, plus extra to garnish the finished dish 1 ½ teaspoons grated lemon zest ¼ teaspoon kosher salt ¼…

More


When life gives you zested dried out lemons . . . read more here.

When life gives you zested dried out lemons           . . . juice them and make frozen lemon cubes to add to all those soups and stews you might be making while you are stuck at home.

More


Decided to go back to my online art class. Here is my latest.

Decided to go back to my online art class since I have all this time (indoors) on my hands right now. Here is my latest.

More


Although their Annual Founders Benefit Dinner was cancelled, the Jacques Pépin Foundation continues their critical work for the food service industry. Learn how you can help here.

This happy photo of me, Jacques, and Rick Moonen was taken last June, in Newport, RI where the Jacques Pépin Foundation co-hosted a dinner in collaboration with the community kitchen at the RI Food Bank. Although the Third Annual Founders Benefit Dinner for the JPF, which was to be held at The Yale…

More