The secret to this recipe is the chicken being brined in buttermilk for a full 24 hours before being fried. Buttermilk is acidic. This tenderizes the chicken. I have never had such moist tender fried ...Read More
I love corn bread! As Executive Pastry Chef of The Water Club for 15 years I had to personally taste each batch of corn bread to ensure quality control. (Yes I gained 40 pounds over 15 years.) Our cor...Read More
I love making muffins. In the world of pastry and baking I think muffins are one of the easiest things to prepare. Usually you just mix the wet ingredients together. You mix the dry ingredients togeth...Read More
Happy St. Patrick’s Day! During the 1990’s when I worked on West 57th Street, my parents took me to dinner at this place called Kennedys. The front of it looked like any other Irish Bar in...Read More