The outside smells of fall: the leaves changing color, the cool air, and pumpkins on peoples doorsteps ready for carving. Fall is my favorite season, and every day of fall I love to go outside and feel the damp, cool air on my face and watch the leaves slowly change color.

A Fall Like None Other
While fall in any city still holds some ma... Read More

I was just in California, and of course, had some amazing meals. There were haute cuisine, pre fixe dinners at stellar restaurants like San Francisco's Quince (so delicious, we had to overindulge and go twice). There were fun, stylish spots like Thomas Keller's

Shana Tov! It's the Jewish New Year! I'm a practicing culinary Jew, meaning I spend more time connecting with my Jewish roots in the kitchen than the synagogue. As a result I tend to do more recipe searching than soul searching during the High Holidays (bad for my place in Olam Ha-Ba, good for my dinner guests).

This Rosh Hashanah was my first in New York, and ... Read More

I am from a fairly small town in Michigan, and the restaurant choices were not very vast.  After traveling to many different cities and states, I got to see (and taste) some pretty great to pretty bad restaurants.  So, when I moved out to Denver last year to start school I was excited to try a lot of new restaurants and see how they stack up.  While I have found so... Read More

For about a year now, I have heard about a local Ann Arbor restaurant called Eve. A friend of mine gave me her book that had just been published. The restaurant is located in downtown Ann Arbor, in an area called Kerry Town. Eve itself is very small and dark, giving the dining room a very rom... Read More

I often ramble on about my love of all things meaty, but I really tested my limits this past Saturday when I gorged myself on all things ‘Que in hundred degree heat at the Big Apple Barbeque event at Madison Square Park. Some girls at school had told me that the lines were insane and that it wasn’t worth the heat stroke, but I braved the sweat-drenched cro... Read More

So, last night we prepared the oft maligned Blanquette de Veau: delicious, tender chunks of veal blanketed in a sauce supreme. Of course we couldn’t get through the lesson without multiple interjections questioning the treatment of the “baby cows”, and an assistant chef even directed the class to check out the PETA website.

I don’t under... Read More