I wish I could give you a link to their website, but as of yet, it doesn’t reflect the current issue. But! The new magazine is on newsstands and on store shelves. Pick it up to see yours truly. The article is titled “Honor Roll” page 56 I think. My dish is the lead photo. [...]
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The feedback we have gotten from our survey has been awesome. Thank you all that have answered for your feedback! More dinner recipes, tutorial videos and fun stuff to come. I promise to keep posting, thank you for hanging me on your fridge and I’ll keep talking to you like you are a busy home cook. [...] We here at the Gourmand & the Peasant are growing and stretching and need your feedback to help us along. If you take 2 minutes to respond to the survey, you’ll answer 10 questions that would be enormously helpful to us, and you’ll be entered in a drawing to win a fresh batch of cookies [...] Hey all, This is a quick note to let you know that my recipe for Wild Mushroom Ravioli with Sage-Brown Butter Sauce has been selected as a finalist by the Vegetarian Times “Chef’s Challenge!” The winner will be featured in the January issue of the magazine and voting commences on Saturday. I’ll send more details, but [...] 2 comments to Recipe Selected as Finalist!
Standing in the newly renovated Astor Center, I met Chef Eric Ripert of Le Bernadin. I was nervous, this being my first official interview, but as soon as the Chef, smiling, relaxed in jeans and a green button-down shirt, walked in looking for me, I was put at ease, in that oh-my-god-I’m-interviewing-Eric-Ripert kind of way. [...] Traditionally, peas get planted on St. Patrick’s Day in our neck of the woods. They take about 80 days to harvest, which means they’ll be done in time to plant tomatoes, eggplant, cucumbers and other heat loving vegetables. Peas and beans also magically “fix” the nitrogen in the soil. There are little nodes that form [...] March 17 marks the one year anniversary of In the Making. I want to thank you for reading and cooking and commenting and sending us love these past 365 days! We look forward to sending it right back at you in the form of food, wine and culinary tidbits! Try the recipes that exist and the [...] No comments yet to Happy Anniversary!!
In case you haven’t seen the cover in your neck of the woods (thank you Clustrmap.com!) The Village Voice gave prime real estate to foie gras production in the Hudson Valley. I think its spot on. Please read it here and discuss. Here’s what I wrote to the article’s author: Dear Sarah, I am a student [...] No comments yet to A Great Article on Foie Gras
A warm Happy New Year to all of you foodies out there. Cheers to all that 2009 has in store for us, may it all be delicious! As for me, culinary school is swimming along and the tension is mounting, which is strange, considering no one is actually competing for anything, except center stage. Speaking of [...] Culinary school has picked up in intensity, meaning we’ve turned on the stoves. Its funny to watch people in general, but its especially funny to watch people react to fire. Couple the heat with the fact that their are 16 students and 12 front burners. There are 12 at the back of each range as [...] No comments yet to Broken (by) Hollandaise
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Hi! Wish I was in NY, so I could pick up a copy!
Its national! Check Barnes & Noble!