Tselani
Ah, I love fall. The leaves have turned colors, the air is crisp and clean, and trick-or-treaters will soon be at the door. Now is the perfect time to enjoy the harvest, so I've created an all new Chez Tse menu to celebrate fall flavors.
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It's not an easy task to plan a wedding when you don't know when your groom can enter the country. Instead of getting married in Paris at the end of December, Fabrice and I have decided to have our first wedding here in the US. This means he gets to enter the US as my fiance and within 90 days of his arrival, we are required to say "I do."
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It’s only the middle of October and already I’m tired of turkey. After cooking three birds totaling 45 pounds, I have enough turkey to last me well into 2008.
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I’ve been doing a lot of comparison food shopping lately for my personal chef business. And after numerous trips to various stores, I’ve uncovered some interesting tidbits.
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Heirloom tomatoes have taken a drastic dip in price lately. To take advantage of their wonderful fresh flavor, I’m making a simple pasta sauce worthy of the freshest pasta.
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