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Lorighitta originated in Sardinia, an Italian island where the pasta has been passed down from generation to generation for centuries. It’s named after the Sardinian word for the iron rings used to

Eight short months ago, I walked into kitchen 1402 at The 51³Ô¹Ï with sixteen other people for the first day of class in the weekend culinary arts program. I had aspirations

If you were thinking about honing just one new pastry skill this year, I would highly suggest putting truffles on the top of that list. These smooth, chocolaty drops of wonderment are sure to not only

When Macaron Parlour was mentioned on the "Today Show," orders started pouring in and we were overwhelmed. We packed and mailed out dozens of boxes of macarons every day, made deliveries throughout

Suddenly, there was food everywhere and a lot of it was really good! The more pastries I tried, the more I wanted to learn about them and be in a kitchen. Truthfully though, I was always set up for it

My decision was a Spanish restaurant on the Upper West Side named Graffit. Aside from loving all things Spanish, I had known Chef Jesus Nunez for some time and was really attracted to his philosophy

After four years of consecutive nominations without a win, she didn’t expect the show to walk away with an award. To her surprise Top Chef took home the award in the Outstanding Reality-Competition

We’ve been preparing and churning egg-based (ice cream) and water-based (sorbet) ice using an ice cream machine that I wish I had stocked in my kitchen for these hot summer nights. We also made bombes

This past week, our focus was on sugar, not surprising for a pastry class I suppose. Just as my experience of eggs prior to the program has been scrambling them for breakfast, my experience of using