Recent Articles
Pecan Crusted Pork Tenderloin with Fig Tamarind Balsamic Glaze
To go along with the sunchoke and gruyere gratin, this was the main project last weekend. And If I would change anything about presentation it would be to save the […]
Sunchoke and Gruyere Gratin
I have been wanting to use Sunchokes (Jerusalem Artichokes) for a while now, and this was a great test run. Plus I love gratins… even more when it has a crispy crust […]
Chicken Pot Pie
Chicken day two. That leftover chicken from the night before when I made the chasseur sauce, came in handy for this pie. And that golden au jus I saved also […]
KITCHEN CONVERSATIONS WITH EMILY 