I had one (almost completely) good day this week, save one rather intense fit of tears and the fact that my alarm didn't go off and I wa...

Mistakes were made in the construction of this tart. It was supposed to turn into a lemon-polenta cake so beautiful on Nigel Slater's W...

I was first introduced to French-onion soup back when Panera was the Saint Louis Bread Company and it was located only in Saint Louis. We we...

The only thing that makes this paella is the presence of saffron and seafood. I didn't bake it. I didn't use hardly any vegetables a...

Bouillabaisse: The recipe and the name of this classic Provincial dish sound complicated. I read through Julia Childs' instructions mult...

The saga continues. This has got to be what attempt number 5,283 in my apparently lifelong goal to make the perfect scone. This time I buste...

I love vegetables. Love them. I've come a long way from hiding broccoli under my plate or trying to feed it to the dog. My mom and I use...

I should have just stuck with what I knew for yesterday's Culinary Foundations final. My Salade Nicoise turned out, well, I think OK wou...

Some people eat to feel better, I cook. It usually works even when things barely come together in batter in the same way they barely come to...

Our Culinary Foundations practical final is next week and includes a testing of knife cuts (julienne, macedoine, brunoise, batonet and other...