Meringue allows me to cut out flour in a lot of desserts and make them lighter. It's just about my favorite thing to work with. — Sherry Yard Copy Share Image
The composition of my desserts is taken care of by the farmers' market. — Sherry Yard Copy Share Image
Efficiency is key to a successful kitchen. Clean your station as you go. Make yourself aerodynamic. Buy the best. Taste ingredients as you go. — Sherry Yard Copy Share Image
The essence of a thoughtful spring menu is bringing the table to life with flavorful color! — Sherry Yard Copy Share Image
It's all about technique. Rotisserie sounds simple, but to really do it the right way is important so you can get really great products… — Sherry Yard Copy Share Image
While they're still warm, I like to sandwich a chocolate chip cookie with raspberry stracchiatella gelato. — Sherry Yard Copy Share Image
Few people realize what a perfect ingredient brown butter can be for desserts. It adds a whole new flavor dimension. — Sherry Yard Copy Share Image
Once you have a chocolate-chip cookie with whole-wheat flour, you never go back. — Sherry Yard Copy Share Image
Any opportunity I get to melt butter, I continue on to the 'noisette' stage. — Sherry Yard Copy Share Image
