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I’ve been exploring Neapolitan pizzas in NYC, but I haven’t had a better one than I did yesterday at Citizen Pie, a new addition to the Cleveland food scene, in a once gritty neighborhood directly across from Beachland Ballroom, one of the most cutting-edge/eclectic music venues in the state. Chef Vytauras Sasnauskas, Chef V, a native of Lithuania who arrived here in … No, stop … That was how I intended to begin this post, until now, having returned home from my second consecutive meal there. You see, on this night (last night) I’d brought my 16 y.o. son, James, and his friend there on the pretext that they would eat the best pizza they’d ever had. These boys like their pizza so much that they once actually bought a pizza at Brothers pizza on Coventry in Cleveland Heights, Read On »

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Down in Key West on my annual boondoggle to cook for my cousins Rob and Ab and their merry band of sailors as they narrowly hang onto second place in their J-111 class, and their son, Ryan, skippers the 88, with his sister cousin Maegan aboard. And so, in honor of place, I’m posting this recipe from my book Egg: An Exploration of the World’s Most Versatile Ingredient: a key lime tart. It is indeed one of the finer desserts I know, custard made with yolks, topped with sweetened, whipped egg whites that are lightly browned. It’s been a week of fun food, fish tacos (using beautiful yellow tail snapper), a lobster night which is always something of a celebratory meal (with leftover strip steaks), last night an easy protein for me, D’Artagnan’s most excellent duck Read On »

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By Emilia Juocys The Christmas baking season is upon us again and I could not be happier for the cookies that will be coming out of my oven. The usual suspects of chocolate chip, ginger pig, chocolate orange crinkles, cat’s tongues, and dream bars are in the works. Baked treats for my family and friends. The funny thing was that I was so excited for Christmas cookies because earlier this year the Chicago chef and cookie goddess Mindy Segal came out with her cookie book, Cookie Love. I jumped for joy because the book has the most-delicious rugelach recipe ever! So if you are looking for a dazzling cookie book to give to your baker this holiday, sprint to get this one. Every year I mention why I enjoy sharing these tasty morsels and how that brings smiles to Read On »

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  My friend Stephanie Stiavetti (@sstiavetti) writes The Culinary Life blog. Her first book is Melt: The Art of Macaroni and Cheese.   By Stephanie Stiavetti The holidays are a great time to pull out all the stops in your baking projects, producing incredibly impressive desserts of all types. My past Christmas baking projects have included four dozen handmade brioche cinnamon rolls, an entremet cake with two kinds of cake sandwiched between four different kinds of mousse, and a six-layer pavlova that looked like a decorated Christmas tree at the North Pole. I loved creating these desserts, because they’re a challenge and showcase the pastry skills I’ve built up over the years. But when December rolled around this year, the idea of creating an enormous baking project made me want to punch myself in the face. The holiday season Read On »

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I met MyThy at Sister Pie, where she works prepping pie filling and mixing dough for cookies, scones, crumbles, and pie crust. Plus, she has a killer Instagram account and blog. Like Lisa, who owns and operates Sister Pie, MyThy also has a creative culinary mind and bakes amazing cookies and breads. This is why I asked her to submit a recipe to Michael’s blog.  When she is not in the kitchen you can find her saving lives as an ER nurse at a local hospital in Detroit. She cares for people during the day, saving lives on- and off-hours. She nourishes people by feeding them her latest concoctions. MyThy then takes leftovers back and feeds her coworkers baked goodies to boost morale for those with grueling ER shifts. The staff call them “Mighty Treats!” MyThy is a Southern Californian native, transplanted to Michigan, aka the Mitten State (which plays Read On »

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