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LIFE STUFF
Things have seemed a little quiet around here, haven’t they? The truth is, I’ve never been busier in my life. Somewhere around the end of July, Marc Cohen of Lawrence — one of my very favorite...
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MORE VICTORY BREAD
You can’t quite tell in this photo, but buried under that mountain of delicious mashed avocado is another loaf of victory bread. Right now, this black bread is my favorite thing at Lawrence — it’s...
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MEMORIES OF PALMIERS
In the course of preparing endless amounts of sweet things for the restaurant, I end up with lots of odds and ends — bits of dough, packets of pastry, things we can’t serve to customers. I still am...
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GOLD MEDAL PLATES
A few weeks ago, the team at Lawrence competed in the annual Gold Medal Plates competition, a charity event featuring Canadian chefs cooking their signature dishes for hundreds of people. Marc was...
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ROAST AND PUDS
Thanksgiving Meal #2. Sunday roast staff meal at Lawrence — standing rib roast, crispy brussels sprouts, stewed cabbage, and mini yorkshire puddings (I use Hugh’s recipe!). Considering how chaotic...
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QUEENLY BIRTHDAY
If you have a fear of sugar — the kind that’s heaped into quantities that makes your hands tremble and eyes twitch — then this cake is probably not for you. But for us, the sugar-high-riding gang at...
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Oh hey, Brooklyn…
Oh, my. Figuring out where to begin is like staring at this wide expanse of ocean — infinite, overwhelming, and totally abstract. Let’s just start with the facts and dive right in. I haven’t written...
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