"This year I am giving the gift of travel. I am taking my family to Thailand with a quick trip tagged on to Hong Kong. Travel is how I learn and I am able to come back to the restaurant feeling inspired.
Squashes run the fall. While pumpkins get the most attention, its cousins are equally as tasty and versatile. The next time you're in the grocery store or at your local farmers market, branch out and try a different squash.
A couple of surprising things happened in the course of writing my memoir, Sweet Survival: Tales of Cooking & Coping. One of them was that I became a caterer. I should add that I have absolutely no talent for this.
It's 3 p.m. You're well aware that you should be reaching for something virtuous to snack on. Luckily, we've figured out how to make vegetables more alluring when hunger strikes. These oven-baked green beans are the answer. They're easy, satisfying and not at all bad for you.
Pumpkin soup: Hearty, seasonal and surprisingly not a big ol' mess. This delicious soup served straight out of the pumpkin is easy to make. All you have to do is scoop out the seeds, pour in some chicken stock and roast in the oven. Voilà! The jack-o'-lantern you can eat with a spoon.
I had almost finished making the batter when I realized there was smoke billowing from the pre-heated oven. When I opened it to figure out why, I also noticed that the oven had no racks in it. So, I decided to try making cookies in a frying pan.