Today was the first day I allowed myself to believe that spring really has arrived! Noah and I were heading down the front path on...

Philippe in action I catered my last party with Philippe de Vienne on Friday and what a night to remember! Before I had Noah, I was working ...

Josh finishes his meal off with coffee and creme brulée. Eight years ago this spring, I left my family and friends in beautiful British Colu...

I admit, I have high standards, but it’s because I know how restaurants work-or should work. Sometimes, I wish I didn’t know the inner tic...

Name: Dana Place: Pentiction , British Columbia, Canada Occupation: Chef/Owner Joy Road Catering 1. What is your earliest ch...

Chef Robert Pietrantonio 1963-2007 Shortly after this past Christmas, I was quite shocked to receive an email from my old culinary school ...

Leave it to the Italians to come up with an ultimately sexy dessert like tiramisu. I mean, the combination of espresso soaked lady’s fin...

Wilted Spinach and Garlic Crostini with Parmesan (recipe below) Crusty breadsticks, plump cherry tomatoes, juicy melon with prosciutto , gar...

Maple-Pepper Glazed Duck Legs with Smashed Sweet Potato and Braised Bok Choy These duck legs were fabulous after I brined them for several h...

My appetite is back! No long do I host a queasy stomach, and my eating habits are more than nibbling crackers and sipping mint tea. I woke...