Thanksgiving Article Roundup - Recipes, Tips & Tricks
As I was writing my annual Thanksgiving posts, adding a couple for Nourish Network, I was thinking it might be useful to round up a bunch of articles that contain recipes, tips, and tricks accumulated over years of Thanksgiving meals. On Nourish Network: Turkey Time - including one version of cider pan gravy, terrific for grilled birds A Welcome Thanksgiving Demystifying Umami Also on

Open Kitchens
Boston Mazine just popped in my in box, with a blurb about open kitchens. I love the concept and here's the comment I left: Craigie on Main, photo credit Boston Magazine I love open kitchens. The main thing it tells me is confidence. The chef has confidence in his staff. The staff are confident in their skills and the system they're working in. If you see a smooth functioning open kitchen you can bet that hours of good solid management and training go on behind the scenes. No place to hide. And don't we all want a little more transparency and authenticity these days?   What

Culinary Stars, Lucky Students, Master Recipes
Jacques Pepin's Ballotine of Chicken Jacques Pepin teaches Ballotine of Chicken at the New York Culinary Experience - and I was there! The annual weekend called The New York Culinary Experience is a fundraiser for the school's scholarship fund and is co-sponsored by New York Magazine. See Up Close and Personal with Renowned Chefs. You can get a feel for the class by watching the slide show below. For step-by-step instructions see Iconic Chef Jacques Pepin Demonstrates Ballotine. You can also see

Jacques Pepin's Ballotine of Chicken
  Jacques Pepin teaches Ballotine of Chicken at the New York Culinary Experience.  

Umami-rama and Nourish Network
Exciting news here: I'm now a contributing writer at the Nourish Network site recently launched by my friend Lia Huber. I'm thrilled to be in such good company (just look at the contributor bios!) and my first article is on Demystifying Umami. Along with the article, I contribute a recipe for Umami Stuffed Mushrooms -Here are a few shots taken during preparation. Parmigiano-Reggiano is one of the most umami-dense foods there is!