Home Authors Posts by Donna Covrett
This is one of my favorite recipes. It not only makes a gorgeous and light dessert, but also adds elegance and a pop of spicy sweetness to salads and savory dishes. If serving the pears whole as a dessert, there’s an unusual step I learned as a pastry chef to achieve a smooth brilliant surface. Click here to view the step-by-step photo gallery.
Wassim Matar circles his dining room with assured ease and a wide smile. A poised emcee, he graciously extends a smooth manicured hand to meet the diners crowding the tables of his eight-month-old restaurant, throwing back his head in hearty laughter when a customer blithely faults the housemade pita bread for his “food baby” waistline.
Kelly Lough Phillips began her service career at Gold Star Chili at the age of 10, and now, at 35, is the Director of Operations for JKBD, the partnership that owns and operates two restaurants, La Poste Eatery in Clifton and Django Western Taco in Northside.