Cooking Upstream

One of the things I've discovered and truly enjoy since I've moved to the northeastern part of the country is apple season. It's...

Something kind of exciting is happening at work. Sur La Table has partnered with the Smithsonian Museum of American History for the developm...

When I first started teaching classes in Arlington, VA, I taught mostly baking and pastry classes. I've always been comfortable making d...

The time has come, my online cooking class is now LIVE and available for registration on Craftsy!!! Just got to: http://www.craftsy.com/...

One of the things I have fun doing is taking a classic food item and re-interpreting it into a different dish altogether. Once I took the id...

The big day is almost here. My very first online cooking class will go live on June 1, 2015. I'm so excited!   The class was ...

We chefs are notorious for having empty refrigerators at home. We spend so many hours in our work kitchens that once we get off work, the i...