recipe
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I’m preparing multiple special events for next week (breakfasts and dinners). For two days this week that has meant making bofrot (pronounced “boh-froot”), a Ghanian donut. Well, in my mind they’re a donut. Other chefs have called them fritters, dough balls, and beignet. Call them what you will, I’m still the guy making a little
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In New York I got to see Klimt’s painting “Hope”. To my uneducated eye his paintings usually make me think of illuminated manuscripts for some reason. In person it reminded me of a chapter I read in a book last summer: Sometimes nothing can be done to change things, and hurt and anger must be
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This is the first week we’ve been able to harvest and use our tarragon. We’ve been growing this particular herb now for 2 years. It dies down in winter to become a wooden tangle if not trimmed back. In the spring and summer it grows aggressively, like anything bittersweet should. I never get tired of
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Last month’s project was a chocolate pie dough. the purpose, of course, was to serve as the base for my Valentine’s day pie which I’m selling now through pre-orders. I didn’t know what flavor the pie would be back in January – just that the dough was going to be chocolate. In a perfect world
Dinner For Suckers 