The ultimate comfort food is Chicken Pot Pie. With a few convenient shortcuts like rotisserie chicken and store-bought puff pastry, they are surprisingly easy to make. If you are cooking Thanksgiving or Christmas dinner, you are likely to have all of the necessary ingredients on hand, offering a heavenly way to eat leftover Thanksgiving turkey in place of chicken. I always prefer to create individual servings whenever possible – it is a simple way to make the presentation more personal. This recipe is soulfully delicious and so fool-proof that it is customizable if you have modifications that you would like to experiment with: [Read more…]
Last month I had the honor of attending a New York Culinary Adventure which was hosted by Miele. Four of us were exposed to insider events and resources of culinary New York, which included the World’s 50 Best Restaurants Awards Gala. Our hosts planned a days-long feast for the senses that we will never forget. I’m still working off some of the incredible food we ate, and I can vouch that every bite was worth it.
If you know me personally, you’d know I want to throw a party and serve the unreal food we ate to all. Since that’s geographically impossible, we’ll just have to go heavy on images from a few of the trip highlights. That’s your cue that this post will be extremely image (rather than calorie) rich… [Read more…]
What do you do when an industry leader invites you for three days of high-end design, food and wine indulgence in San Francisco? You say heck yeah and go. Zephyr Ventilation knows a few things about the details of living well because that is the highly detailed world they inhabit. Their scheduled events were so up my alley and beyond what any of our expectations could’ve been- delivering a memorable dose of the San Francisco area. Zephyr treated our design-focused group like royalty with an agenda that was equal parts destination and journey.
The peaches are so heavenly this summer that I am sharing my peach ice cream recipe over at HuffPost Taste.
Dallas hit the jackpot when Andrea Meyer decided to open a patisserie in the West Village area. This energetic and enterprising macaron-maven has an impressive background that she shares with us today as we discus her interesting path which lead to the creation of Bisous Bisous. Her eye for detail, love of Paris, and professional path make for a great story- and the best macrons on the planet. If you don’t live in Dallas, I apologize in advance for [Read more…]