Thrilled to report that The Food Flirts, the new TV cooking show I’ve been helping to develop for the past year-plus, just debuted in prime time on PBS across the country on Friday, July 28, at 10 p.m. (right after The Great British Baking Show). More episodes coming this fall!
It’s a blast of a show, starring the inimitable Sheila and Marilynn Brass. I have previously overseen the cooking operations on shows I’ve produced, but as supervising producer on this project, I’ve enjoyed being involved in all aspects (including the food, of course). And getting to build this from the ground up with the all-star team of executive producer Bruce Seidel and the Brass Sisters has made it one of the most rewarding experiences of my career in food media. Please check it out!
Burger Meets Dosa full epsisode
Pastrami Meets Ramen full episode:
Not enough time for an episode? Link to a preview here.
Follow the Food Flirts on Insta and Twitter and thanks for tuning in!
Two new firsts for me – my first time styling the photo for my own Globe Magazine piece (click on the photo). Plus an original video for each recipe thanks to the Globe’s very talented video crew, Anush Elbakyan, Emily Zendt, and Dana Sinerate. If you watch all 5 videos, you get a prize or at least a peppermint swizzle stick!
What – not a soul on the internet is celebrating today’s national food holiday and obviously trending hashtag, #fourprunesday ? Scroll down to my last recipe and you can make a delish dessert with prunes, other dried fruit and sherry and soon you won’t be able to count to four (just kidding, the alcohol burns off!).
It only took three New England snow storms to finally nail those yeasty, caramelized, rich liège waffles! They get their sugar coating from Belgian pearl sugar that’s folded in after bulk proofing. These waffles have been making the scene in major cities and on ski slopes at $5 a pop. Here’s the recipe I used. I ordered my Lars Own Pearl Sugar on line, but hear you can chop up sugar cubes as a substitute.
One of my all-time favorite cook books is Joanne Chang’s Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe (and not just because she included my plum clafoutis recipe!) I love how she anticipates your reaction to how the ingredients are about to interact with each other so you don’t panic if something looks like it’s going to curdle, is too dry, too wet, etc. Our girls made her pop tart recipe for a fall block party cooking contest, creating their own seasonal pumpkin filling that was well-timed with the release of the similarly sized iPhone 6 plus! With their mad baking skills, their cleverness (that’s an apple peel plugged into “Apple Juice” for charging) and Joanne’s recipe, of course they won!
I didn’t even know there was a national cheeseburger day – does that mean there is a separate national hamburger day? This link is for one of my favorite burger recipes. Ming Tsai’s soy-dijon marinade marries beautifully with ground beef for one heck of a juicy and delicious burger experience. Loved shooting this pic with talented Boston photographer Nina Gallant. If you are going to the Les Dames d’Escoffier conference at the end of October in Boston, be sure to catch our food styling workshop!here was a national cheeseburger day – does that mean there is a separate national hamburger day? This link is for one of my favorite burger recipes. Ming Tsai’s soy-dijon marinade marries beautifully with ground beef for one heck of a juicy and delicious burger experience. Loved shooting this pic with talented Boston photographer Nina Gallant. If you are going to the Les Dames d’Escoffier conference at the end of October in Boston, be sure to catch our food styling workshop!
Oh no! Was it really Thanksgiving the last time I posted? Valentine’s Day is upon us, and two of the most requested recipes that I get are for rolled sugar cookies and royal icing. Click here for a link to my how2heroes sugar cookie video demo, and click here for the royal icing video demo. Get Baking!
Loved cooking with kids at a bilingual day care last week where I learned the Spanish word for cranberries- arándanos agrios. Happy Thanksgiving!