“ But every once in a great while, the pull of her heritage would hit her, and Grand-mere would cook something real. I could never figure out what it was that triggered her, but I would come home from s… Stacey Ballis
“ I cooked with so many of the greats: Tom Colicchio, Eric Ripert, Wylie Dufresne, Grant Achatz. Rick Bayless taught me not one but two amazing mole sauces, the whole time bemoaning that he never seemed… Stacey Ballis
“ She isn't the kind of girl that makes you wonder why she doesn't have someone, you just know that the kind of guy who is good enough for her is rare, and she projects the kind of strength that says sh… Stacey Ballis
“ The cake is pretty simple; they didn't want anything too fancy. Two tiers. The bottom is the Frango mint tier from the cake contest, but the top is a new one. An almond cake with a whipped honey caram… Stacey Ballis
“ The menu is spectacular. Passed hors d'oeuvres include caramelized shallot tartlets topped with Gorgonzola, cubes of crispy pork belly skewered with fresh fig, espresso cups of chilled corn soup toppe… Stacey Ballis
“ A chilled pea soup of insane simplicity, garnished with creme fraiche and celery leaves. Roasted beet salad with poached pears and goat cheese. Rack of lamb wrapped in crispy prosciutto, served over a… Stacey Ballis
“ Don't knock homespun. All comfort food is homespun, and according to you and my cooking magazines, comfort food is the trend. You do what you do, do it as best you can, and if you don't win, at least… Stacey Ballis
“ Whether you're a bride or a birthday boy, your options are much the same. Cake comes in chocolate, yellow, or white. Frosting comes in chocolate or vanilla buttercream, or you can opt for whipped crea… Stacey Ballis
“ I love the caraway seeds in the classic rye bread, but I wonder if the rich dough might not also hold up to other flavors. I jot down some notes. Aniseed. Fennel seed. Orange zest. Golden raisins. Coa… Stacey Ballis
