Apples come in many varieties and there is an entire spectrum of flavor from tart to sweet and this post will hopefully break it down a little so you’re not surprised when you bite into one. We recently visited upstate NY, you’re probably thinking about …

My no-fuss caramel sauce is a must-have for all fall treats. You can make this simple sweet treat to drizzle over apples, peaches, pie, brownies, or ice cream. This no-full caramel sauce makes it so easy for you to have caramel sauce in your refrigerator …

Beef Wellington is the perfect holiday dinner entrée. Filet mignon wrapped in savory herbs, sweet onions, salty soft prosciutto baked inside of a flaky buttery puff pastry. It is easy to prep ahead and gives the ultimate wow factor. I usually serve it with a …

Saving the best for last. Better late than never….The Classic French Omelette or is it omelet?  Omelet is how we Americans spell it, but the Brits and French spell it Omelette, they always do things fancier.  Have you ever been to London and heard them …

Clarified butter!  Many people will go their entire lives without ever using this stuff, and that’s okay. I don’t think I realized it was a “thing” until culinary school. Up until then, I think I just ignored the concept entirely. Why is it important?  Clarified …

Poaching eggs can be a challenge but the payoff is rewarding so keep practicing… I had never tried a poached egg until culinary school but what’s not to love? It’s like eating a fancy sunny-side up egg where the white is completely cooked but the …