I’ve always believed the most elegant dishes are born from simplicity and necessity. The Cobb Salad—my favorite example of culinary resourcefulness—came to life late one night in 1930s Hollywood when restaurateur Bob Cobb rummaged through his kitchen at the Brown Derby, transforming leftovers into what would become an American classic. I remember my first encounter … Lire plus
There’s something magical about Nashville Hot Chicken that transcends simple fried chicken. Growing up in Tennessee, my grandmother would prepare this dish for special Sunday gatherings, her hands working the dough with practiced precision while telling stories of how this fiery dish came to be. Legend has it that a scorned lover created extra-spicy chicken … Lire plus
I still remember the first time I made buffalo chicken wraps in culinary school. My instructor, Chef Bernard, scoffed at my use of cottage cheese instead of the traditional blue cheese dressing. “Morgan,” he said with his thick French accent, “you are breaking all the rules!” But when he tasted it, his eyebrows shot up … Lire plus
The moment I first encountered a ramen burger in Brooklyn back in 2013, I knew I was experiencing culinary innovation at its finest. But as someone who’s spent decades in professional kitchens, I also recognized the underlying brilliance: combining the umami-rich, chewy texture of ramen with the satisfying heartiness of a burger was genius. Today, … Lire plus
The first time I made bacon-wrapped jalapeños for a family gathering, my niece incredulously asked, “Uncle Alex, is there anything bacon doesn’t make better?” That question sparked a culinary experiment that led to one of my most controversial yet addictive appetizer creations. While traditional jalapeño poppers have conquered bar menus across America since the 1970s, … Lire plus
There’s something magical about the nostalgic combination of chocolate, marshmallows, and graham crackers that takes me right back to childhood campfires. The crackling of the fire, sticky fingers, and that perfect moment when the marshmallow reached golden perfection – these are memories that inspired my S’mores Brownies. While developing this recipe in my restaurant’s test … Lire plus
There’s something wonderfully nostalgic about a proper French navarin d’agneau. When spring arrives in Paris, my thoughts drift back to my apprenticeship days, watching Chef Bernard tenderly prepare this classic lamb stew as the first young vegetables appeared at market. It was his ritual to celebrate the season’s turn – a delicate dance of tender … Lire plus
Standing at my kitchen window overlooking the garden where lemon trees sway in the gentle Mediterranean breeze, I’m reminded of my first encounter with Tiramisu au Citron. It wasn’t in Italy as you might expect, but at a small coastal restaurant in Nice, where the chef had brilliantly reimagined the classic coffee-soaked dessert with bright … Lire plus
I’ll never forget the late summer afternoon when I first encountered a true Tarte Tropézienne. I was trailing in a small pastry shop in Provence, and the head baker pulled a golden brioche from the oven, its surface glittering with pearl sugar. “This,” he said with reverence, “is not just a dessert—it’s a piece of … Lire plus
My grandmother’s poulet moambe recipe has been a cornerstone of family gatherings for as long as I can remember. The rich, velvety sauce with its distinctive nutty depth always brings me back to Sunday dinners in her Central African kitchen. As the executive chef at three restaurants, I’ve prepared countless elaborate dishes, but this humble … Lire plus