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Yogurt Leg of Lamb from Stone Turtle

Yogurt Leg of Lamb from Stone Turtle

I know, lamb is not an everyday dish. And for many it’s an acquired taste. There is, of course, the British-inspired route of having one bite of mint jelly for every bite of lamb. And then there are better paths. At our recent course on wood oven cooking at Stone...
Intensive Wood Fired Oven Course at Stone Turtle

Intensive Wood Fired Oven Course at Stone Turtle

  There is good news and bad news. First the bad. We haven’t blogged in several days and we’re sorry about that. We were traveling, to Maine. Brian left the power cord for the laptop back in New York. Do not go to Maine without your power cord. Our...

Teambuilding by the Columbia Culinary Society

At Cooking by the Book, we specialize in culinary team building. What is that? It’s a group coming into the kitchen and cooking together — and having that experience be more than just fun. We make it a learning experience where team skills can be explored...
Challah from Sarabeth’s

Challah from Sarabeth’s

When I started baking bread, Brian asked me about his childhood favorite. “It was long. And twisted. And eggy.” “Challah!” I said. “No, the Swedes called it Egg Twist Bread.” “It’s called challah, you’re getting challah,” I said. It wasn’t his fault. He grew up in...
Grandma’s Frozen Apricot

Grandma’s Frozen Apricot

Ah, breakfast. Orange juice? Yes. Jam? Yes. What kind? Apricot. Is it Sunday by the way? No. Actually, it’s not even breakfast, but I’m thirsty and want something very interesting. Not a mimosa, but something that … In her new guide to the best in drinking, 101...