I learned that things taste better on pretty plates.
Promise less, deliver more.
At Spago, we make all of our pasta from scratch with egg yolks, so I'm always looking for new ways to play with egg whites.
Caramel gives chocolate a run for its money.
Once you have a chocolate-chip cookie with whole-wheat flour, you never go back.
While they're still warm, I like to sandwich a chocolate chip cookie with raspberry stracchiatella gelato.
When I was four and my sister six, we got a Susie Homemaker oven for our birthdays.
Brush your teeth often.
I shop at the farmers' market twice a week.
Few people realize what a perfect ingredient brown butter can be for desserts. It adds a whole new flavor dimension.
The composition of my desserts is taken care of by the farmers' market.
I can't sit still.
Sugar is my friend, not my love. I always season sugar with a bit of acid or salt. Listen to your tongue.
In baking, cooks need to understand ingredient ratios.
Truth is, I love to play bartender and assist my husband at the BBQ.
I'm big on breakfast.
I see City Perch as a destination restaurant.
Desserts are my life - making them, eating them, and teaching others how to prepare them perfectly.
Baking is both an art and a science.
Any opportunity I get to melt butter, I continue on to the 'noisette' stage.
