Robin

About Me

I am a maniac for mustard greens, and I love all the meats of the pig. My favorite cheese is a three way tie between Tomme Creyeuse, La Tur, and an extra aged cheddar. In winter, nothing makes me gladder than slipping a shoulder (anyone's! Pig, goat, you name it) into the oven knowing that four hours later, dinner will be falling off the bone delicious. I think millet is the world's tastiest grain, and toasted millet with morels and spinach is the jewel of early spring. When I am not working as a personal chef or cooking instructor, I read cookbooks (older ones especially), give cooking demonstrations, shop at the Greenmarket, and generally geek out about food. In part through my weekly cooking demos at the Union Square Greenmarket, in part through my training at the French Culinary Institute, I've learned how to woo vegetables. A gentle hand can coax out their natural sweetness or bitterness or spicy zing by just letting them be their best selves. This is the happiest eating I know.

Aren't papier mache cuts the worst?

Those and knife cuts, yes.

My Blogs

Team Members

Greenmarket Cooking  
Cheese Report  

Blogs I Follow

405 Madison Avenue