Persimmons are autumn’s most beautiful fruit. This quick bread is a moist and sweet bread, like banana bread, but with a persimmon flavor.

Spaghetti with Agretti, Ricotta, Chilli and Caramelized Lemon. A delicious way to celebrate this Italian vegetable.

James Beard’s Persimmon bread, buttery and delicious.

Cauliflower Spinach Cheese Dip. Great for tailgating during football, or parties.

Vegan Egg Salad Sandwich made with Tofu. It is so good even tofu haters asked me for the recipe. Perfect for lunch box.

Blueberry Basil Tart. Clean taste of basil coupled with the sweetness of blueberries

My exclusive interview with pastry chef Christina Tosi of Momofuku Milk Bar.

Persimmon Bread

A Review and James Beard’s Cornbread

Crunchy cookies with sesame and speculoos spread. (in French)

Choux Swans, filled with crème patisserie or Chantilly cream. Absolute party favorite.

Friar’s Beard (Agretti) Salad with Anchovy & Lemon Dressing

St-Germain profiteroles with lemongrass poached vanilla & the secret to Beard Papa’s style puffs!

Langoustines with Chilli and Barbe de Frette (Monk’s Beard) – one of the non-pizza offerings at the new Pizza East Portobello.

Prosciutto cured the old-fashioned way and aged for an astounding 15 months for intense flavor.

Vegan Dinner at the Beard House in NYC. Lots of horseradish, tofu and seitan delights on the menu. Event details…

Interview and photos with 4 star rated and James Beard award nominated Curtis Duffy, Chef de Cuisine at Avenues

A beautiful Pistachio Yeast Bread that’s also delicious.

Saltine Toffee from Redd, where the James Beard Award winning pastry chef works!