Croissants – Slightly Easier than Flying to Paris

I wouldn’t describe homemade croissants as an easy recipe, since there are multiple steps, and it does take a least half a day, b…

Lobster Thermidor – Not Your Parents’ Thermidor

I don’t remember that much about the lobster thermidor I ate in culinary school in the early eighties, other than not really bein…

Easy Cheese Soufflés – Sorry, Béchamel

It's not often that you cut a step or two from a classic recipe, and it actually comes out better, but that's what happen…

Frangipane Tart – Have Your Cake and Eat Pie Too

Not only is this simple frangipane tart a perfect way to enjoy fresh summer fruit, but it’s also great for those times when you c…

Bourbon Pepper Pan Sauce – Learning a Skill That Always Thrills

Mastering pan sauces is one the easiest things a home cook can do to raise their culinary game, since it allows one to produce di…

Summer Tomato Tart – Better Than a Nude Beach

One of these days Michele and I will travel to the south of France, where we’ll make it a point to eat this amazing tomato tart a…

Baked Potato Puffs – A New Way to Pomme Dauphine from a Potato Fiend

The hardest line cook job I ever had was working the broiler station at the Carnelian Room, where on a busy night I’d prepare ove…

Kouign-Amann – Yas Queen!

The fact that Kouign-Amann (Pronounced “Queen-a-mahn”) have become a popular item in bakeries across America is quite a tribute t…