Mmm. Buttery brioche. Incomparable to the store-bought stuff when made from scratch. And a heck of a lot easier to make than you’d imagine.
About John Ash
John Ash is a wine and food educator and the owner of the restaurant John Ash & Company in Santa Rosa, CA. He has hosted two Food Network shows and is an adjunct professor at the Culinary Institute of America in Greystone. He’s also the author of the James Beard award-winning cookbooks John Ash Cooking One on One and Culinary Birds. @chefjohnash
Bee’s Knees Cocktail
Made with honey syrup, the aptly named Bee’s Knees cocktail has its origin in Prohibition, back when simplicity and sweet reigned supreme.
Grilled Beef with Rosemary and Capers
New York Strip steak is rubbed with a garlic-rosemary infused olive oil and grilled then placed on top of a bed of salad greens. Grilling at its best.