Daughter of two professional chefs provides a young adult's perspective on food, restaurants, and eating!! follow us on facebook @Francis Xavier
In a world of endless things to do, and in a kitchen with never ending preparations, checklists are my savior. Like mother like daughter, we sleep, eat, breathe, live and die by checklists. Pictured below, you will find a precious list from my mom’s notebook […]
From the desk of Raymond are recipes found from my time as an apprentice. Small culinary thread – The RullePolse is cousin to the cooking style of the German Style Rouladen — . Rouladen are a home favorite with the inner filling of bacon, pickle […]
Maize is the article from Bill St. John in Life & Culture today 2022-08-10. Interestingly we were just at the western slope for Peaches. it is hot and hot means peak corn on the cob season. Points from Bill St John include :Cob of corn […]
Intrigue has me share this recipe from the gardens archive. The diverse European influence into recipes and local produce. Apple and Corn Salad. Hmm. It is corn season in Colorado…. and I am intrigued.
Speaking to my friends about Briderton and taking tea, i thought i should write about basics for a good cuppa. there are many ways – right or wrong.. Earl Gray, typhoon, English Breakfast (Oh My). MILK, SUGAR, ICED! (LETS TRY).
The Garden Pavilion. a look beyond the Avenue of the Stars of Century City past the stars of Hollywood to the stars of the kitchen. From the Garden Pavilion Archive and a recipe from Mama.
Glorious way to celebrate the Season from Saveur. It is still hot today. Tomatoes are abundant. Nothing like plucking a tomato from the vine and eating while warm and dusty. Yumm. This summer salad showcases sweet peak-season tomatoes, which play well with mint and olive […]
Sam Sifton writes in what to cook this weekend in NYT Cooking 2022-07-22. Chicken Skewers. he writes there are two rules about grilling chicken. the first is the process. Put it on the fire. Second let it rest. Simple enough. it is a good plan […]
When Cooking Stock there is not enough time to make a soup nor sauce on the day we are initially cooking ‘Fond de Volaille’ … so the thought is to prepare a marinade and cook a glaze. Teriyaki Chicken Cooking with chicken thighs is not […]