Spring Gnocchi

Sara Tane's Spring Gnocchi

The key to gnocchi that’s as light as a cloud is getting your potatoes super dry and finely riced. To avoid a gummy, dense gnocchi, try to incorporate as little flour as possible to the dough. Here, I

Sara Tane made sausage in Mod 5 of Culinary Arts

Mod 5: The Glamour of Garde Manger

It’s probably for the best that the pastry module is over because your body can only eat croissants for dinner for so long. This is a chapter in my culinary school diaries that I am ready to leave

A chicken and lime dish

Asian Cuisines and Modern Plating in Mod 3

The biggest takeaway from this past chapter of school is that I’ve been stir-frying incorrectly my entire life. Good to know! Life-shattering epiphanies aside, I think it’s pretty safe to say that the

Waffles dusted with powdered sugar

Sara Tane Makes Breakfast, Salads and Sandwiches in Mod 2

Now that I have the good news out of the way, let’s get to it. The practical exam for this second module was pretty straightforward. We had to prepare a medium rare New York strip steak with a red

Lobster soup from Sara's class.

Sauces & Soups with Sara Tane

Coming into this chapter, I felt only vaguely familiar with the five mother sauces of French cooking. Sure, I had heard of them all at one point or another, but was not intimately knowledgeable about

Sara Tane is a food editor at Feedfeed.

Why a New York City Food Editor Enrolled in Culinary School

While I was in college, I was a server at a sports bar and an upscale pizzeria — each experience could not have been more different from the other. I learned a ton and enjoyed myself at each

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