As I’ve mentioned before I’ve had a shocking number of careers. I’ve been a puppet, a pirate, a pauper, a poet… OK not really. But before the internet bubble burst, I was a user experience lead at an internet consultancy and a project manager at some ad agencies. All of these positions required you to knowRead more
Six years ago my husband and I moved to New York’s financial district. Like most New Yorkers, well like most people everywhere actually, we only knew of it from movies. But it was the newest up and coming neighborhood in Manhattan and real estate was the cheapest in the borough. So we up and movedRead more
I’ve said it before, there are cake families and there are pie families. I come from a cake family, so growing up my exposure to pies was pretty limited. I thought pies had to be apple, served warm with vanilla ice cream. Yummy yes, but just the tip of the iceberg. So yes, I’m sorry to say that I was in my late 30s before I realized that both blueberry and cherry pies rock! I know. Cue your sigh of disgust. But let’s just be glad I am no longer living in the dark ages and have now caught up with the rest of you.
This week we have a guest post from Chef Melanie Underwood my favorite instructor at The Institute of Culinary Education. We are also giving one lucky winner an autographed copy of her new book Making Artisan Cheesecake: Expert Techniques for Classic and Creative Recipes available in stores August 15th, but you can pre-order it now! I love desserts,Read more
This week, Driscoll’s is sponsoring a contest with the Culinary Content Network called “Raspberries for Dessert.” In case you live under a rock or simply somewhere that doesn’t get Driscoll’s berries, they supply markets with the most plump and sweet berries. But for the sake of the contest, let’s just focus on raspberries.