Posted in Recipes, The Cheese Course on April 22, 2009 | Leave a Comment »
p style=”text-align:justify;”>By Stacey Adams-Zier
As a chef, I know some cooking techniques are so fascinating yet can be frustrating for even the serious cook, especially when the last line of the recipe says “serve immediately”.
Making a soufflé is a dramatic presentation, tinged with suspense that requires careful preparation, concentration, and practice. But as [...]
Posted in Irish, Recipes on March 17, 2009 | Leave a Comment »
p>First published in Flavor Magazine March 2009
There isn’t a shamrock’s worth of Irish blood in my family. I’m 100% purebred Polish. But for one day each year, St. Patrick’s Day, my blood runs green and I have the perfect excuse to stock my refrigerator with Guinness.
The Emerald Isle is known the world over [...]
