The markets are being flooded with fresh spring produce and i make it my personal goal to use as much as possible in the next few weeks. The latest discovery were young, tender stalks of fresh rhubarb. I love rhubarb and i can’t think of enough ways to use it but combine it with white chocolate [...]
Making soufflés scares the cheese out of people, but we aren’t gonna be intimidated by a couple of egg whites, are we?
In this bleak economy you’ll appreciate to see something finally go up, even if it’s for a fleeting moment. My promise to you is that by the end of this post you’ll be able [...]
Big Bossman was out of town for business yesterday so there was no fancy-schmancy dinner party to cook. [Yay!] And since Mrs Big Bossman was alone for dinner it was the perfect day to enjoy a long break, i went to Juan Valdez on 57th to grab some Columbian coffee before heading to a bookstore [...]
As you may know by now Private Chefs live with a constant sense of impending doom. Imagine a dinner party for 30 very wealthy people with a cheese souffle on the menu. You didn’t want to put a souffle on the menu but your boss thinks it would be a nice touch, so after negotiations [...]
