At Spago, we make all of our pasta from scratch with egg yolks, so I'm always looking for new ways to play with egg whites. — 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
The essence of a thoughtful spring menu is bringing the table to life with flavorful color! — Sherry Yard Copy Share
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
While they're still warm, I like to sandwich a chocolate chip cookie with raspberry stracchiatella gelato. — Sherry Yard Copy Share
Few people realize what a perfect ingredient brown butter can be for desserts. It adds a whole new flavor dimension. — Sherry Yard Copy Share
Once you have a chocolate-chip cookie with whole-wheat flour, you never go back. — Sherry Yard Copy Share
Any opportunity I get to melt butter, I continue on to the 'noisette' stage. — Sherry Yard Copy Share
Desserts are all about form and function, about warm and hot and cold. I want every component to hit your palate on different levels… — Sherry Yard Copy Share
It's all about the fruit. A crumble should maintain the integrity of the fruit. — Sherry Yard Copy Share
