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Yearly Archives

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I’m Sorry You Were Turned Away from Green Russell

December 15, 2016 | Frank Bonanno

Every so often, I get an email from someone who wants me to know their group was turned away from Green Russell. The hostess was rude, they might say. It was a Monday night, and the bar was empty. They were willing to split their party up. Usually, the person just wants to let me
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Scrambled Egg-celence

November 15, 2016 | Frank Bonanno

I love eggs. One of my favorite episodes of Mind of a Chef is the one that focuses on this simple, perfect, delicious protein. No kidding, if I find myself up in the middle of the night, I’ll scramble some eggs and enjoy them with milk, cold out of the bottle. Random winter mornings, when
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Bechamel, Because Delicious Is Simple is delicious

November 8, 2016 | Frank Bonanno

(*Right at the outset, I’d like to apologize to my wife, my sons, the estate of Norman Rockwell, any photographers, expert illustrators, amateur illustrators, and anyone else I may have offended in the Paint-botched image above, which I love regardless of my poor computer skills* fb) At the beginning of the month, I came home
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Here’s to Cake!

November 3, 2016 | Frank Bonanno

If it’s cake vs. pie, I’m cake all the way. Cake is so great. Any cake in any iteration from any chef is fantastic–German chocolate, raspberry, funfetti, vanilla, lemon, cinnamon, apple, what have you–because a cake, made from scratch, loved and paddled, and loaded with heavy cream and butter and fresh ingredients, gently baked and
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Happy Birthday Frank (a love letter & a budino recipe)

October 5, 2016 | Frank Bonanno

Today is Frank’s birthday. Almost exactly four years ago, he put together an interactive recipe collection called “Party of Eight” and for the preface, producer Chris McNeal asked me to write about “the moment I fell in love with Frank.” Instead of dropping a card on Frank’s pillow this morning, I thought I’d revisit that
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It’s All Peaches & Tiki Parties Around Here

September 15, 2016 | Frank Bonanno

I have two peach trees in my back yard. Right around August, their skinny limbs start to dip to the ground, heavy with their fat, ripe load. They tease our whole family, those trees, their scent filling the yard, making the bees drunk, causing neighbors to linger and point. The whole spectacle is just too
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Two Lessons and a Baker’s Dozen

February 29, 2016 | Frank Bonanno

  In the late 90’s, when I wasn’t being paid to cook, I was usually staging—during culinary school and after, and later again when I landed my first exec job. I worked both in Europe and in a half dozen cities in the US, and the most overwrought experiences by far were the weeks spent
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