“In a frenetic whirlwind we chop and dice and mince, turning anything we can think of into a possible pizza topping, and… — Stacey Ballis Copy Share Image
“I wander back out, and find Patrick doing the unthinkable. He is cooking. There are two placemats on the island, napkins and… — Stacey Ballis Copy Share Image
“A chilled pea soup of insane simplicity, garnished with creme fraiche and celery leaves. Roasted beet salad with poached pears and goat… — Stacey Ballis Copy Share Image
“I invested in a fifteen-dollar handheld mandoline, knowing that my knife skills would never be good enough to get the potatoes thin… — Stacey Ballis Copy Share Image
“RJ gets to work in the kitchen on the dinner he is preparing, allowing me to sous chef. He seasons duck breasts… — Stacey Ballis Copy Share Image
“I look over the recipe again. It sounds very simple. You boil some rice in water like pasta, I can do that.… — Stacey Ballis Copy Share Image
“In ten minutes I am at the massive Whole Foods on Kingsbury. I go to the salad bar. I fill containers with… — Stacey Ballis Copy Share Image
“Between culinary school, a year and a half of apprentice stages all over the world in amazing restaurants, ten years as the… — Stacey Ballis Copy Share Image
“I'm making lunch. Who wants pasta?" "We have leftover caramelized cauliflower and some cannellini beans soaking," Lois says. "There's a chunk of… — Stacey Ballis Copy Share Image
“I sliced the chicken with my fingers and put it into a small skillet to warm, separate a couple of eggs, and… — Stacey Ballis Copy Share Image
“But every once in a great while, the pull of her heritage would hit her, and Grand-mere would cook something real. I… — Stacey Ballis Copy Share Image
“Jack was the kind of guy you could take into any situation and he would figure out how to fit in. Wayne, not so… — Stacey Ballis Copy Share Image
“Volnay is prancing, head up proudly; her squat little bowlegs producing a smooth gait that would make the dog show people preen. She carries… — Stacey Ballis Copy Share Image
“Deciding that he was essentially useless, I made him a large glass of sangre del tigre- "blood of the tiger"- a lethal Bloody Mary… — Stacey Ballis Copy Share Image
“I cooked with so many of the greats: Tom Colicchio, Eric Ripert, Wylie Dufresne, Grant Achatz. Rick Bayless taught me not one but two… — Stacey Ballis Copy Share Image
“Last night I read about a dish Gemma made for the staff for breakfast, which sounded really good despite its horrible name. Toad-in-the-hole. Seriously,… — Stacey Ballis Copy Share Image
“I'm going to explode," my dad says, rubbing his stomach gleefully. He's just put down a massive sandwich piled with corned beef, pastrami, chopped… — Stacey Ballis Copy Share Image
“Miss A-la-na here seems to think that my pork medallion with caramelized-onion pan sauce is a little heavy-handed, that the onions need a lighter… — Stacey Ballis Copy Share Image
“Relax, princess. If your prince arrives, I'll vacate. Just keeping you company. Besides, he should know better than to leave a beautiful girl waiting… — Stacey Ballis Copy Share Image
“Yeah, just what I needed, a massive three-day Hostess binge, followed by a week of trying to replicate recipes so that if no one… — Stacey Ballis Copy Share Image
“Going to the gym...all those people who always told me that you get addicted to it, that endorphins kick in, that eventually you crave… — Stacey Ballis Copy Share Image
“This year I am doing praline pecans, an old favorite family favorite, easy and addictive. And a festive holiday dark chocolate loaf cake, with… — Stacey Ballis Copy Share Image
“I pick up my teaspoon and take a small bite, and am transported. The cake is nutty and moist, the cream with the barest… — Stacey Ballis Copy Share Image
