My kitchen is your kitchen! As a personal chef, I travel all around Massachusetts, New England, and beyond, preparing foods in people’s homes.  I do it all, including

  • Cooking lesson parties
  • Romantic Dinners for Two
  • Small dinner parties, and
  • The classic personal chef service, where I’ll come to your home, and fill up your fridge and freezer with a week’s worth of your choice of entrees and side dishes.

I invite you to roam around my website.  Please contact me with any questions you might have. That’s almost as good as you and me  standing around and chatting about food in your kitchen!

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Food Writing

 

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From the Chef Bill Blog

Coconut Biscotti

March 23, 2014 Desserts

1 ½ cups all-purpose flour ¾ teaspoon baking powder ¼  teaspoon salt ¼  teaspoon baking soda 1/8  teaspoon grated ¾  cup sugar 1 teaspoon vanilla extract 1 teaspoon coconut extract 2 large eggs 1 cup flaked sweetened coconut Parchment paper   Preheat oven to 300° Cover a sheet pan with parchment paper In a bowl, […]

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Hazelnut Biscotti

March 23, 2014 Desserts

This is a crisp, but not dense, biscotti. Following the recipe are notes on how to peel hazelnuts. This method is easier than the common ne of toasting and peeling the nuts. 1 ½  cups toasted hazelnuts (7 ounces) ¼ cup baking soda 3/4 cup sugar ¾ stick (3 oz) unsalted butter, softened to room […]

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Double Chocolate Walnut Biscotti

March 23, 2014 Desserts

This is a recipe I borrowed from my sister, Bea Grossman. It is awesome in every way. 2 cups all-purpose flour 1/2 cup unsweetened, Dutch-processed cocoa powder 1 teaspoon baking powder 1/4 teaspoon salt zest of one orange (optional) 3/4 stick (6 tablespoons) unsalted butter, softened 1 cup granulated sugar 2 large eggs 1 cup […]

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More chocolate!

March 12, 2014 Chef Bill's Blog

Yes, it’s been a while since I’ve blogged. Sure, you can blame Facebook.  I know I do. But I finally submitted the entire manuscript of the chocolate candy book, including what seems like 50 million recipes. Having come through this chocolate marathon, I can say that my favorite at the beginning was my favorite at […]

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Barking about Chocolate

December 29, 2013 Chef Bill's Blog

  I’m in the middle (although I’m suppose to be closer to the end) of my book on making chocolate candies. It’s been enjoyable, but also kinda/sorta stressful.  Why is it that the words swirling around in my barely-awake brain in the middle of the night can’t seem to find their way onto a piece […]

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Thanksgiving!

November 27, 2013 Chef Bill's Blog

Thanksgiving is just hours away.  I’m sure you’re completely ready.  And what could possible go wrong?  When you combine lots of food, family, perhaps a little travel, and the weight of culinary expectations, it always works out well, doesn’t it  Of course it does! Well, on the outside chance that you’re stressed, here are a […]

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Potato Knishes

September 25, 2013 Recipes

6 large-ish Yukon gold potatoes, peeled and cut into large pieces ¼ cup vegetable oil 1 teaspoon salt 1 teaspoon baking powder 3 cups flour ½ cup cold water 1 egg For the Filling 1 large onion, peeled and minced 3 tablespoons olive oil 1 teaspoon salt ½ teaspoon pepper 1. In a large pot […]

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Italian Wedding Soup

September 5, 2013 Entrees

4 cups (1 quart) chicken stock 2 cups water 1 pound turkey burger 2 eggs, beaten 1/4 cup dried bread crumbs 4 tablespoons grated Parmesan cheese 1 teaspoon dried basil 1 head escarole, cleaned and chopped salt pepper 1. In a large stockpot, add the stock and water, and bring to a simmer. 2. While […]

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Potato Salad (without mayo!!!)

July 10, 2013 Gluten Free

3 pounds red bliss potatoes, unpeeled, cut into bite size pieces 2 cloves garlic, peeled and minced 1/3 cup , plus 2-3 tablespoons, red wine vinegar 1 tablespoon Dijon or brown deli mustard 1/2 cup olive oil 3 scallions, finely sliced 1/2 medium red onion, peeled and minced 3 tablespoons capers, drained (optional) salt black […]

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I’m baaaaaaack….

July 10, 2013 Chef Bill's Blog

You might have noticed that I haven’t blogged in a while.  You haven’t?  Ouch.  But I have a very good reason. A few days ago, I submitted the manuscript to my publisher, Storey Publishing, for the first of the three books that I’m writing for them. Yes, the first one is the knife book. I […]

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