Tag Archives: Rebecca Robison

Worth One’s Salt

by Rebecca Robison When Thomas Keller, chef and owner of the famed French Laundry Restaurant was asked, “What’s the most important thing for a cook to know?” He didn’t wait long to answer: “Salt, and how to use it.” The … Continue reading

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Mini Beef Wellingtons

by Rebecca Robison Photography by Matt Mckain Beef Wellington is surprisingly easy to make following a few easy steps. It can be made in advance and finished cooking 30 minutes before guests arrive for a spectacular presentation. You can use … Continue reading

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