A Kitchen In Brooklyn

I love kobe roast beef.  Its absolutely the best beef out there and the only kind of roast beef worth eating in a sandwich.  The best roas...

I made these delicious strawberry rhubarb mini pies a couple of weeks ago, just in the height of late spring strawberry and rhubarb seaso...

I made these cupcakes a couple weeks ago, using some homemade raspberry preserves that I canned myself last August in my very first home pr...

Goat cheese is one of my favorite foods, and I especially love it in a salad, when it is breaded and warm, the way they do it in good rest...

I'm a big fan of anything Parisian these days.  I've wanted to explore Parisian pastries for a long time, because they are so lovel...

Ah, my latest and greatest ravioli creation!  I just love coming up with new recipes for homemade ravioli that use seasonal ingredients.  T...

I was inspired to make Irish corned beef and cabbage, after our friend Keisha made delicious braised corned beef and cabbage for a St. Patr...

As I have said in some recent posts, I've been trying out a new French recipe each week.  Before moving on to delve deep into the world...

These Sichuan style noodles were a pleasant addition to my weekly menu a couple weeks ago.  The recipe made plenty of noodles, and they wer...

I've been on a bit of a French cooking kick lately.  It all started when I took my most recent cooking class, the Essentials of Burgund...

I made this nice quick meal last week when I didn't have much time to cook.  I made four of them, but my husband and I had leftovers as...

Recently, I took a French cooking class, the essentials of burgundian cooking at the Institute of Culinary Education (ICE) in Manhat...

I made this delicious jam and preserved six jars using the boiling water method.  This was my first jam of the season and was a huge succ...

Palo Santo is one of Park's Slope's delicious restaurants that my husband and I always enjoy going to.  I adapted this deliciou...

I love strawberry rhubarb pie .  Its my favorite.  I just love the tang of the rhubarb combined with the sweet strawberries.  Yum!  Bu...

I'm really into making pasta dishes with spring vegetables right now.  I love using everyuthing that's seasonal.  I'm happy to ...

I made a delicious carrot tzimmes souffle tonight for Passover, after spending two great seders to start the holiday with my family in Phil...