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Save Room for Dessert with Michelle Kogan of Morimoto (Slideshow)

Save Room for Dessert with Michelle Kogan of Morimoto (Slideshow)

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Check out our photos of the New York City pastry chef at work

Jane Bruce

The young pastry chef has always had a passion for food. She started out making crêpes with her stepmom before she was even a teenager.

Michelle Kogan of Morimoto in New York City

Jane Bruce

The young pastry chef has always had a passion for food. She started out making crêpes with her stepmom before she was even a teenager.

Spraying the Passionfruit Cake

Jane Bruce

The passionfruit cake starts with a coating of white chocolate cocoa butter.


Jane Bruce

The cake is topped with a miso-hazelnut crumble.

Hazelnut Gelato

Jane Bruce

The nuttiness of the ice cream is the perfect complement to the sweet passionfruit cake.

Milk Chocolate Passion Fruit Cake

Jane Bruce

"I don’t look for inspiration, I let it find me. It's something that you can’t search for," Kogan says of her desserts.

Green Tea Cremoso

Jane Bruce

The matcha cake below is topped with green tea cremoso.

Mise en Place

Jane Bruce

Chef Kogan arranges the garnishes of the tiramisu in front of her.

Sour Cherry Gelato

Jane Bruce

Most of her desserts include a frozen component, and this one is topped with a tart sour cherry gelato.

Mascarpone Mousse

Jane Bruce

The matcha cakes get covered with mousse to be completely hidden.


Jane Bruce

Chef Kogan garnishes the tiramisu. "One thing I can say is that I love simplicity and playing with the intersection of two flavors to make a third," she says.

Matcha Tiramisu

Jane Bruce

This dessert is piled high with sweet layers.


Jane Bruce

The mochi selection at Morimoto changes from season to season. Mochi is a slightly sweet traditional Japanese rice cake.


Jane Bruce

The white chocolate mochi is topped with kuromitsu, a Japanese syrup that's a lighter version of molasses.

Changing Perceptions

Jane Bruce

"It's great have the ability to change the perception people have that pastry is unhealthy. Sure, it can be, but it doesn’t have to be," Kogan says while finalizing the mochi dessert.

White Chocolate Kinako with Kuromitsu

Jane Bruce

Kogan has mastered making a light and flavorful dessert in one bite.


She texted and had gotten in some new pieces that are limited edition so I said “Oh Mike lets just go look” I mean one day I will get one and I like to window shop anyway. Well, let me tell you he really surprised me because today was the day! I could not believe it. I squealed like a little girl and gave him the biggest hug. I even did a little jump! A few people laughed and one lady said – now that bag that is an iconic runway piece. I’m still in awe. I did not get the above-pictured bag even though Michelle had it there for me. In person, it was too small a mini and I just donated a mini Gucci to Clutch for a Cause part of W2Women mentoring. Which I was honored to do so I knew a mini bag was not for me anymore.This is just something I’ve wanted. I consider it to be a little piece of wearable art. I adore all my beautiful bags, shoes, clothing I have collected over the years. I know I am VERY fortunate and those who know me know I am not braggy I just was like YES BABY! (Stay tuned for Instagram/ instastores etc.) Without knowing what was going to be happening I decided to wear my usual high-end casual type of outfit and I was asked several times about it today (#OOTD) by a few of you so I created this board. I hope you like it and it should make getting the info easier. I am still in the process of learning the layouts on the site but it is exact to what I wore today. The perfume is my long time signature. Also, I have to say the Paige denim jeans on the second grouping (I have 3 pairs) fit like a glove – my newest favorite by far – if you haven’t tried them on yet – trust me you will be in love. That perfect amount of stretch while retaining the form. Also, always love my American eagle jeans forever a standard. Hudson flap back pockets rule they give you an instant butt lift! Honest! These SJP shoes are so great – many thought they were Manolo’s but that is to be expected right? She did collaborate with him. Who doesn’t miss Sex and The City? Anyway was so excited I was able to buy them at MGM National Harbor Flagship SJP Store!

I have some of these jeans below and whats great high-end or low they last and look and feel so good. I adore pairing my jeans, t-shirts or casual top with high-end accessories. That is really my everyday style ( well except for my yoga pant days…… which I’m trying to do only on days I workout – Ha Ha who’s with me?

I mean I have some “ fancy dresses ” but let’s be honest that is not my life and I’m glad. I need to be comfy and try and look good doing it. I may even get my nails done this week. If you’ve been following along you know I have taken this year to really “edit” my closet and “things” I have quality over quantity. I’m getting there still a work in progress and this week I’ll be tackling my office – AGAIN. As far as CHANEL………………… darlings you will have to check back for the Unboxing- I’ve been doing little videos for myself and the restaurants so I think I’ll make one. So it will be up this week. If you go to Chanel in Tysons Corner, VA ask for Michelle Kennedy she is the best! Her manager Brianna was lovely as well. Not an everyday thing for me a very special piece. I’m happy, grateful and will cherish it forever!

Again, happy Sunday everyone! I know it was a surprisingly happy one for me and I wish the same for all of you as always.

Still working on the DIY home cleaners and the video will be up soon.


Paula Deen

Estimated Net Worth: $14 million

Restaurant: The Lady & Sons Restaurant

As Seen On: Paula’s Home Cooking

Paula Deen is the queen of Southern comfort food. As a young girl growing up in Georgia, she suffered from agoraphobia- a condition that made it hard for her to leave the house. During all that time at home, she spent a lot of time in the kitchen experimenting with tasty recipes. Her home cooking took off in a big way and eventually led her to open up a sandwich company called The Bag Lady. She now rules the landscape of Southern cuisine.

The Bag Lady was just the beginning of her career because Paula Deen, as we know today is quite the household name and has been apart of the Food Network since the 1990s. She also has published fifteen cookbooks, which most of them have been best-sellers.

The Keeper is Front Burner Restaurant Group’s (Mexican Sugar, Whiskey Cake, Sixty Vines) newest concept. The details of the restaurant were not lost on me. The mermaid door handles, beautiful color scheme, upscale tiki-bar vibe and the paintings of the different “captains” on the wall.

I was seated and handed an iPad menu. How cool is that? The menu allows the restaurant to update the menu and also offer pairing options. Nice touch! Speaking of drinks….my server, Jillian, created a special mocktail just for me! It tasted as good as it looked.

For starters – Point Judith Calamari
The fresh calamari dusted with tapioca and is a nice change from a heavier breading. The peppers added a nice crunch, and the spicy garlic sauce was delightful.

Kona Kanpachi
The sashimi-grade Kona Kampachi was fresh and rich and dressed to perfection with Asian pear, avocado, chiles, toasted garlic and yuzu sauce. The buttery avocado tamed the citrusy yuzu.

Main Entree: Napa Cabbage Wraps
The firm, flavorful fish, was nestled in leaves of cabbage then topped with an avocado crema, cabbage slaw, pico de gallo and cilantro. A wonderfully, light dinner. Gotta save room for dessert!

Dessert: Coconut Cream Wontons
I was so thrilled I saved room for dessert because these wontons were exceptional. Think puffy, sweet pockets filled with creamy coconut floating on chocolate ganache topped with fresh whipped cream. I ate every one! Every. One.

3 of 11

Key Lime Pie

Chock full of healthy fats, this mouthwatering dessert is the perfect way to use up ripe avocados before they go bad.

For the crust:
¾ cup shredded, unsweetened coconut
¼ cup macadamia nuts (unsalted)
½ teaspoon lime zest
⅛ teaspoon salt
1 teaspoon lime juice
½ cup dates, chopped
2 tablespoons shredded coconut

For the filling:
1 ½ cups ripe avocado
⅓-½ cup fresh lime juice
⅓-½ cup honey or agave
4 tablespoons refined coconut oil
¼ teaspoon salt
Zest of ½ lime, 2-3 lime slices (for garnish)

Directions: To make the crust, combine the coconuts, nuts, zest, and salt in a food processor and chop coarsely. Add lime juice and dates and process until it sticks together. Sprinkle a 9-inch pie plate with the remaining coconut, and pat the crust on top and up the sides of the plate. Chill while you make the filling.

To make the filling, combine all ingredients in a blender (start with the smaller amount of lime and agave, as some avocados are wetter than others and milder in flavor add more if needed). Blend until smooth. Adjust flavors to taste. Pour over crust and chill 4-6 hours or overnight. Garnish with remaining zest and some lime slices, if desired.

Nutrition score per serving: 280 calories, 21g fat (13g saturated fat), 25g carbohydrates, 19g sugar, 4g fiber, 115mg sodium, 2g protein

Recipe provided by chef Alyssa Moreau, from the book A Sweet Dash of Aloha

5 of 11

Acai Bowl With Berries and Banana

Try this recipe: Superfood Smoothie Bowl

This smoothie bowl recipe from Australian nutritionist Lola Berry delivers everything you need for a healthy breakfast. It's packed with nutritious ingredients like acai, blueberries, banana, chia seeds, and more.

Ingredients: Frozen blueberries, frozen banana, unsweetened acai powder, almond milk, chia seeds, fresh strawberries for topping (optional), granola for topping (optional), raw honey for topping (optional)

From The Happy Cookbook, Copyright 2016 by Lola Berry, reprinted with permission of St. Martin&rsquos Press, LLC.

Use the smallest tomatoes you can find at the market for this recipe—they’ll be extra sweet.

Leftover basmati rice gets gussied up with earthy fried mustard seeds and curry leaves, sweet caramelized, crunchy peanuts, and spicy chiles.

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

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6 Gut-Healthy Recipes That Can Improve Your Mood

By now you probably know that a healthy gut is key to keeping your digestive system running smoothly. But according to an increasing number of doctors, a happy gut could also promote, well, overall happiness&mdashalong with stable moods and a stronger memory. Michelle Babb, RD, author of Anti-Inflammatory Eating for a Happy, Healthy Brain, explains, &ldquoEvery piece of food we put into our mouth communicates to our genes, cells, organs, and tissues, so every time we eat, we make a choice about what kind of communication we want to send and how we want to feel.&rdquo

So what kind of foods actually give your gut that boost? The often-lauded probiotics (think yogurt, kimchi, and other fermented foods) are a great place to start, but they aren&rsquot the only things that matter when it comes to good tummy vibes. Prebiotics are equally important. Found in foods like onions, walnuts, and oats, prebiotics are foods that probiotics feast on. Translation: These do best together. And you don&rsquot have to stress about eating them at the same meal just include both in your diet. Omega-3 fatty acids&mdashwhich are found in salmon, chia seeds, walnuts, and more&mdashreduce inflammation and help speed up neuronal communication, which promotes more stable moods and better focus. Tryptophan (tofu, eggs, and chicken are great sources) is not only essential for a good night&rsquos sleep but is also a precursor for serotonin, which regulates mood and appetite. And polyphenols, like those found in spinach and broccoli, help stimulate the growth of good bacteria and stifle the growth of bad bacteria.

All of the following recipes have a combo of these ingredients&mdashand they&rsquore not just good for you, the flavors will make you smile too.

Throw a Gorgeous Memorial Day Dinner Party with The Forest Feast

When The Forest Feast (Anthropologie, $35), a new cookbook from Erin Gleeson, landed on our desk, we thought we'd died and went to a very Pinterest-worthy heaven!

The innovative cookbook is laid out in double-page spreads: one page is an artful collage of ingredients and hand-lettered directions the other is a mouth-watering photo of the finished product.

"When I look at a recipe, I want to be able to scan the ingredients, see the picture of the finished dish, and have a basic idea of how I could make it,&rdquo Gleeson says. &ldquoMy goal with this book is to present accessible recipes in that way: visually, beautifully, simply."

Gleeson first created The Forest Feastas a blog, when she and her husband uprooted their New York City lives and headed westward. Mossy woods replaced concrete streets and Gleeson, a food photographer by trade and watercolor enthusiast by choice, was inspired by the change in scenery.

&ldquoWhen I started showing my work to San Francisco magazine and cookbook editors, it became increasingly clear that the West Coast sensibility was far removed from my minimalist/slick/well-lit work, shot in high-end big-city restaurants,&rdquo Gleeson writes in the book's foreword. &ldquoMy prospective Bay Area clients wanted less beet foam and more kale chips &hellip so I started cooking and shooting, and I started a blog, calling it 'The Forest Feast' mainly so I&rsquod have a link I could send out to editors. &lsquoThey want earthy, I can GIVE them earthy!&rsquo I thought.&rdquo

As her blog grew in popularity, Gleeson was able to create her dream cookbook. A self-taught cook who is a devotee to fresh produce&mdashwhatever is in her CSA (community supported agriculture) delivery is usually what&rsquos for dinner&mdashshe created an archive of healthy vegetarian recipes that are just as gorgeous as they are easy to make.

The Forest Feast is beyond beautiful. It is transformative. Paging through the book is like being whisked away. Suddenly, you're in Erin's West Coast cabin, buried deep amongst the towering redwoods, footsteps muted by moss. As the golden light drifts through the early evening, Erin produces a spread of drool-worthy goodies that are bursting with color and simple flavors.

Eating the MyPlate way means filling half your plate with vegetables and fruits, adding slightly more veggies than fruits.

Go for a colorful mix. You'll get plenty of nutrients that way.

You should fill the other half of your plate with lean protein and grains, using slightly more grain than protein.

Good sources of protein include:

  • Lean cuts of beef, pork, lamb, and other meats
  • Fish and shellfish
  • Beans and peas
  • Tofu and other soy products
  • Chicken, turkey, and other poultry
  • Eggs
  • Nuts and seeds (use sparingly)

Whole grains should make up at least half of your grains. That means choosing brown rice instead of white rice, for instance.

The MyPlate icon also shows a glass of milk near your "plate." It's a reminder to include dairy (mostly fat-free or low-fat) in your diet. Calcium-fortified soy milk also counts.

Watch the video: Love Will Lead


  1. Pili

    Nightmare. I have just watched the news, just the oxen are rising, how can we live if the price of oil has dropped so much. Some figures and revenues were included in the budget, now we see others. I wonder how long our stabilization fund will be enough for us with this approach. Sorry, I'm so close to the topic. But this is also important, it seems to me.

  2. Korudon

    MMM yeah!!

  3. Shu

    Sounds completely attractive

  4. Kerry

    Great message, I like it :)

  5. Tereus

    In it something is. Clearly, thanks for an explanation.

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