Yes to everything in this recipe. Pump up the sophistication of pancakes not only with sparkling wine but by using olive oil and quality citrus, serve with powdered sugar for a daintier less basic version of the breakfast staple.
Read MoreThe best part about this side is that once you learn the trick you can apply it to any fruit or vegetable that may be in season. You’ll never roast a beet again. That in itself is mind-blowing.
Read MoreI love fresh pasta. I also love anything that promote beach vibes... which is why when FourSquare asked me to chat with Chef Tim Meyer's of NYC's newest hot spot, Out East, I put on my Hampton chic outfit and headed east.
Read MoreToday on the Lady Lair LIVE Podcast, my lady friend Ali Rosen and I blanch asparagus and put eggs on eggs (she loves that!) with both our hand whisked mustard aioli and my soft/hard boiled eggs. We got to talking... some were a little more hard boiled than soft, what can I say it's real life.
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