Currently in the pastry arts program at the International Culinary Center. I believe there is always, always room for dessert.
How to make Chicken Kiev and never ever regret it
Dinner Tonight: Chicken Kiev
Mary Berry’s 1970s Cooking Segments
Watch How to Make Your Own Sprinkles
Give Leftover Pasta a Second, More Flavorful Life
A Bright Purple Game-Changing Dip
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)