Currently in the pastry arts program at the International Culinary Center. I believe there is always, always room for dessert.
The dish to make when you're craving the flavors of Paris
A Bistro Classic, Grilled
Julia Turshen's Feeding the Resistance
TV Dinner in France
The Trick to Always-Creamy Cacio e Pepe
French Food, Unbuttoned
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)