“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
“Chicken and vegetable pakoras, chickpea fritters with delicate spices. Aloo samosas filled with spicy potatoes, peas, and cilantro, with a fiery green… — Stacey Ballis Copy Share Image
“Naomi at TipsyCake is doing the cake, and it should be amazing." "Mmm, cake. What kind of cake?" "Almond cake with a… — Stacey Ballis Copy Share Image
“Liam's hash brown casserole can only be described as so over-the-top ridiculous I fear Paula Deen is sitting somewhere cackling about it.… — Stacey Ballis Copy Share Image
“Stirring the pastry cream and putting it in the blast chiller in the island, a total chefly indulgence that I have never… — 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… — Stacey Ballis Copy Share Image
“So," he explains. "Take the piece of bread, dip it in the olive oil and then in the spice and nut mix,… — Stacey Ballis Copy Share Image
“I hacked an old Crock-Pot and turned it into a sous vide machine, and did a turkey breast, and then seared the… — Stacey Ballis Copy Share Image
“Brian orders us both Grandpa's Turtle Sundaes, a classic with vanilla ice cream, hot fudge, caramel sauce, whipped cream and nuts, topped… — 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
“I've been developing killer updated versions of things like Black Forest cake, now with bittersweet devil's food cake, a dried-cherry conserve, and… — 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… — Stacey Ballis Copy Share Image
“We wanted to do French toast for the brunch, but acknowledged that it is a dangerous item for a special event where… — Stacey Ballis Copy Share Image
“EL Ideas- Chef Phillip Foss Valentine's Day Menu freeze pop- honeydew/truffle/bitters shake and fries- potato/vanilla/leek black cod- black rice/black garlic/black radish cauliflower-… — Stacey Ballis Copy Share Image
“By the time Herman appears at six thirty, I've done a double batch of my version of an upgraded pinwheel, making a… — Stacey Ballis Copy Share Image
“Starting with the chocolate version, I swap out some of the cocoa powder with melted bittersweet chocolate and add some sour cream… — 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 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
“On the coffee table is a bottle of Madeira, a plate of dark chocolates, a bowl of tiny tangerines. He opens a… — Stacey Ballis Copy Share Image
“Herman and I have been doing a lot of talking about the cake the past couple of days, and we think we… — 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
“He opens a lower cabinet to reveal that it is a mini fridge, and brings over two plates that each have a… — Stacey Ballis Copy Share Image
“He comes over and lifts the foil off the pan. I can see that it is golden and crispy, and the scent… — Stacey Ballis Copy Share Image
“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
“The nice thing about this menu is that it will keep fine for tomorrow. I decide to finish the potatoes, cutting the… — Stacey Ballis Copy Share Image
“Elliot, that was amazing." The meal has been spectacular. We started with a salad of fennel, golden beets, and grapefruit. He did… — Stacey Ballis Copy Share Image
“Zucchini pasta with chicken and lemon," Melanie says. "I'm using whole-grain linguini, and the zucchini is shredded in long strips the same… — Stacey Ballis Copy Share Image
“These. Are. AMAZING," Caroline says around a mouthful of apple cider zeppole. We're at the Logan Square Farmers Market, and have eaten… — 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
“Can I offer you a slice of this amazing caramelized white chocolate apricot brioche made by my favorite granddaughter?" "You may indeed."… — 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… — 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
“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
“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
“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
“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
“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
“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
“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
“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
“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
“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
“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
“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
“Yep," I say, cutting a large slice of the Dutch Baby pancake and sliding it onto her plate along with two pieces of thick-sliced… — Stacey Ballis Copy Share
“The cake is pretty simple; they didn't want anything too fancy. Two tiers. The bottom is the Frango mint tier from the cake contest,… — Stacey Ballis Copy Share
“In a frenetic whirlwind we chop and dice and mince, turning anything we can think of into a possible pizza topping, and packing them… — Stacey Ballis Copy Share
