remember when we just told you about a great trip to philly and the delicious salted caramel budino at barbuzzo? well you can imagine how happy we were to see the recipe printed in the september issue of bon appetit! a great make ahead dessert and the perfect ending for our lovely evening with matt, adam & linda a few weeks ago - we all just about licked the jar clean. find the recipe here.

we both have lots of work out right now in mags like every day with rachel ray, food network and a cooking light special issue but the knotted dinner rolls and ragus i styled for the oct/nov issue of Fine Cooking were really delicious recipes that stick out in my mind- especially this one.

it was a beautiful new york day on governors island yesterday for pig island. a few favorites were maple bacon sticky buns from print & lechon nam khon from ducks eatery. hope you had a great weekend!


Anonymous said...

Thank you, we enjoyed serving you!

Will, Ducks Eatery

Culinary School: Three Semesters of Life, Learning, and Loss of Blood said...

That is beautiful. When I was a culinary school student, we learned about plating (here, I wrote all about it, if you like: "Culinary School: Three Semesters of Life, Learning, and Loss of Blood" -, but we never talked food styling. Our loss, I am sure.

Anna said...

Simply beautiful pictures!

scfinder said...
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