By Chef Vincent Tropepe Every year around this time, the White House Executive Pastry Chef and their brigade unveils a gingerbread sculpture. Sometimes the theme of the sculpture is decided upon the First Lady and other times the Executive Pastry Chef is given full creative control. I thought it would […]

The Trump Administrations latest deregulation: The Cherry Pie ?!? By Chef Vincent Tropepe The Trump administration has taken steps to roll back some pretty high-profile rules. You might have heard of its moves to eliminate the ban on drilling for oil on public land, or maybe anti-fracking rules, or the […]

By Chef Vincent Tropepe How long do I have to cook prime rib? Plan on about 15 to 20 minutes per pound. Keep in mind that the roast will continue cooking once it comes out of the oven. Follow these temperatures for when you’ll want to remove the meat from the oven […]

By Chef Vincent Tropepe The Meat We’re starting with one of the most tender cuts of beef ever—the tenderloin! Beef tenderloin is super delicious, but without bones or much marbling, it’s not the most flavorful cut of beef in the world. That is why we season liberally. (Read: about 1 teaspoon kosher […]

By Chef Vincent Tropepe Ingredients 1 1/2 Cup Raw Almonds, divided 1 Cup all purpose flour 1/2 Tsp baking powder 1/2 Tsp kosher salt 1/2 Cup unsalted butter, softened 1/2 Cup brown sugar, packed 1 large egg 1/2 Tsp Almond Extract Preparation 1. Preheat oven to 350 F. 2. Place […]

By Chef Vincent Tropepe Ingredients Finely crushed candy canes 1 1/2 oz. White Chocolate Liqueur 1 oz. Dark Rum 1/2 oz. Ginger Liqueur Ice Water Method: Dip the rim of a glass into the water and then into the finely crushed candy canes. In a cocktail shaker with ice, combine […]

By Chef Vincent Tropepe Ingredients 1 1/4 cups white wheat flour 1/2 cup unsweetened cocoa powder 1 teaspoon baking soda 1/4 teaspoon kosher salt 1/2 cup unsalted butter, cubed and chilled 1/2 cup brown sugar 1/2 cup granulated sugar 1 large egg 1/4 cup vegetable shortening 1/4 cup unsalted butter, […]

By Chef Vincent Tropepe Ingredients For the Cinnamon Syrup: 1 cup sugar (white granulated) 1 cup water 4 cinnamon sticks 1 vanilla bean (split, seeds scraped) For the Cocktail: 2 ounces Gin 1/2 ounce raspberry liqueur 1 teaspoon allspice dram 3/4 ounce lemon juice 1/4 ounce cinnamon syrup 3 drops cherry bark vanilla bitters 2 drops […]

By Chef Vincent Tropepe Ingredients For the Cranberry Spice Syrup: 1 1/2 cups brown sugar 3/4 cup water 4 cinnamon sticks 1 teaspoon allspice (whole) 1 teaspoon clove (whole 1 tablespoon orange zest 1 cup cranberries (fresh) For the Spiced Silver Bell: 1 1/2 ounces tequila 1/2 ounce lime juice 1/2 ounce cranberry spice syrup 2 ounces ginger […]

By Chef Vincent Tropepe Ingredients 2 ounces cinnamon-infused bourbon whiskey 1/2 ounce amaretto 1 whole egg Optional: 2 teaspoons heavy cream Garnish: grated nutmeg Steps to Make It In a cocktail shaker, combine the whiskey, amaretto, and egg. Add cream if you like. Dry shake (without ice) vigorously. Fill the shaker with […]

By Chef Vincent Tropepe Ingredients 2 tablespoons extra-virgin olive oil, plus more for drizzling 2 medium leeks, white and light green parts, sliced (2 cups) 2 celery stalks, diced 16 ounces cremini mushrooms, chopped 2 tablespoons tamari ¼ cup dry white wine 2 large garlic cloves, chopped 2 tablespoons fresh thyme leaves 4 cups vegetable broth 1 pound cauliflower, broken into florets (5 cups) 1 teaspoon Dijon mustard 1 tablespoon balsamic vinegar Sea salt and freshly ground […]

By Chef Vincent Tropepe Ingredients 4 cups Brussels sprouts ¼ cup extra-virgin olive oil, plus extra for drizzling ¼ cup fresh lemon juice ½ cup pine nuts, toasted ⅓ cup dried cranberries ⅓ cup grated pecorino cheese (optional) ⅓ cup chopped chives Sea salt and freshly ground black pepper Instructions […]

By Chef Vincent Tropepe Ingredients 3/4 cup dark brown sugar 2 large eggs 1/3 cup neutral oil, like canola or grapeseed 1 teaspoon vanilla extract 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/2 teaspoon kosher salt 1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 2 small apples, peeled, cored, and chopped into 1/4- to 1/2-inch pieces (about 2 cups) 1/2 cup toasted walnuts, chopped 1 tablespoon whiskey, optional 1/2 teaspoon instant espresso powder, optional Procedure Position a rack […]

By Chef Vincent Tropepe Ingredients: 2 tablespoons sugar 1 teaspoon pumpkin pie spice 2 tablespoons maple syrup Six 4 to 5-inch long cinnamon sticks, for garnish 6 pumpkin candies, for garnish, such as Brach’s 1 bottle white wine, chilled 3 cups mango peach juice blend or tropical juice blend, chilled, […]

By Chef Vincent Tropepe Potato Leek Au Gratin Ingredients 4 Tbsp Butter 1 1/2 cups Whole milk 1 cup Heavy cream 3 Large garlic cloves finely chopped 1 Tbsp Stone ground mustard 1/4 tsp Freshly grated nutmeg 3/4 Tbsp Kosher salt 1 tsp Freshly ground pepper 2 oz Blue cheese […]


By Chef Vincent Tropepe CRANBERRY GOAT CHEESE TRUFFLES Ingredients 6 ounces plain goat cheese softened for an hour at room temperature 4 ounces cream cheese softened for an hour at room temperature ¾ cup chopped pecans 1 teaspoon extra virgin olive oil 1 teaspoon honey ½ teaspoon Sriracha ¼ teaspoon kosher salt 2 tablespoons currants* 2 tablespoons dried cranberries* 2 tablespoons golden raisins* 1 tablespoon finely chopped fresh rosemary 3 tablespoons finely chopped fresh parsley Instructions […]

By Chef Vincent Tropepe 1. Position the Wings Tuck the wing tips behind the shoulders to lock them into place and protect them from scorching. The positioning of the wings also helps stabilize the bird on a platter. Next. You’ll tie the ankles of the legs together to cover the […]