Tips & Techniques

It’s Picnic Time! Summer and warmer weather are quickly approaching. Once again, it’s time for picnics in parks, the woods or even your backyard.   Let Chef Marjorie walk you through everything you need to prepare a French Country picnic, from the shopping list and recipes, to what equipment you will need, and a 4-day timeline […]

The recipe in this newsletter, Braised Short Ribs calls for Brown Stock/Veal Stock.  I have not included a recipe for the stock as I could never do anything better than great chefs/cooks like Escoffier, Julia Childs or Thomas Keller and I suggest you use one or your personal favorite as a guide if you decide […]

In the many years that I have taught cooking, a common concern from students was the stress of hosting a dinner party. I believe that cooking should be fun, and for me there is no better feeling than sharing a delicious meal with family and friends. In this next series of posts, I’m offering suggestions […]

“Born in water and dies in wine” Risotto has long been a staple in my home, both while growing up, and as an adult in my own home. My grandfather Carlo used to say as we were eating risotto, “Rice is born in water and dies in wine”. I always thought that was rather a […]

Roll cakes are so versatile. You can turn just about any Sponge type cake recipe into a roll cake. Add different extracts to change the flavor, and there are unlimited fillings and toppings that you can use to create your own personal take on the Roll Cake. Here are the steps to take, along with […]

You’ve made the same cake many times, yet you wonder why sometimes it’s great and at other times not so great. You have used the same ingredients, carefully measured, used the same cake pan, and baked in the same oven. Well, just maybe, what you didn’t take into account is “temperature”. Not the temperature of […]