This recipe is a modification of a recipe that was very popular at work for our winter menu. It only requires a few ingredients and a hot oven.
Since I started working as a chef I want less and less to cook when I get home. But what I want to do even less and less is dishes.
I wore my full suit in the water today. Cue the warm fuzzy Fall feels.
Let’s be honest with one another.
Spring rolls are beautiful and delicious but they are just a pain to make.
Last night was my Advanced Baking class final in which I made a Irish Cream Cheesecake with Whiskey Praline Pecans to garnish. I had been “practicing” for it all day, and by the time I got home I just wanted to eat something super healthy (because “practicing” cheesecake equals eating lots and lots of cheesecake).
Farro is tricky, and you might have been having a hard time with it like me. The struggle is real.