Just before Memorial Day, we have a fête at work, sort of a Spring fling you could say. It heralds the summer and the winding down of the winter and spring. It's also a time for me to play baker, making doughnuts and pizza after my primary focus on...
My cooking career started in the morning as a breakfast man. It was followed by a stint at pastry, only then getting the opportunity to be a full time chef. But today, it's baking that makes me most happy. And baking for breakfast brings me full swing back...
At their best, gloriously shameless in richness, this basic pastry livens up the worst blahs of a boring day. We call them doughnuts here. In Germany they call them "Berliners." Fllled or glazed, they are a sinful pleasure of absolute gluttony. My friend...
Last week I had a taste for some hot pastrami. It was cold and windy, and me and my wife found ourselves on New York City's Lower Eastside, historically a bastion of the Jewish deli. Some little voice told me that it may not come up to expectations. But a...
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