Chef Barbone, what is the dish that:

  1. 1. inspired your love of food:

    My mother’s baking. She was (and still is!) an avid baker. In fact, she won so many blue ribbons at our county fair that they asked her to stop entering! I think she is still annoyed about that!

  2. 2. is your signature:

    Gluten-free recipes that taste just like their wheat counterpart.

  3. 3. you cook on your night off:

    As cliche as it sounds, I love to cook pasta! Pasta is a great canvas for seasonal cooking. In the winter, I love to make baked ziti with lots of cheese and a hearty meat ragu; in the summer, my favorite pasta dish involves lots of garlic and whatever looks fantastic at the farmers’ market.

Can we have an extra helping?

  • What is your idea of comfort food?

    As a baker, my idea of comfort food revolves around classic American baked goods: warm chocolate chip cookies, layer cakes iced with buttercream, lemon bars, etc. These baked goods, made with high-quality ingredients, are my true “comfort foods.”

Chef, can you share a recipe for one of these dishes?

Classic Chocolate Chip Cookies

Chocolate chip cookies have limitless variations. This recipe is inspired by the classic chocolate chip cookies made famous by Toll House.

DRY INGREDIENTS

1 1/4 cups white rice flour
1/2 cup sweet rice flour
1/4 cup cornstarch
1 teaspoon baking soda
1/2 teaspoon salt

WET INGREDIENTS

3/4 cup (1 1/2 sticks) butter, softened
1/4 cup granulated sugar
3/4 cup packed dark brown sugar
2 large eggs
2 teaspoons vanilla extract
1 (12-ounce) bag chocolate chips

1. Preheat oven to 350°F. Line 2 cookie sheets with parchment paper.
2. Whisk together dry ingredients.
3. In a large bowl, cream together butter, sugar, and brown sugar until a thick paste forms, about 1 minute. (Use medium speed on a handheld and stand mixer.) Add eggs, 1 at a time, mixing well between each addition. Add dry ingredients and vanilla; mix until a dough forms. Stir in chocolate chips with a wooden spoon.
4. Drop rounded tablespoonfuls of dough onto cookie sheets, about 2 inches apart.
5. Bake first sheet for 10 to 12 minutes or until golden brown.
6. Remove sheet from oven and place on a wire rack to cool, 3 to 5 minutes, then transfer cookies directly onto rack to cool completely. While first sheet is cooling, bake the second sheet of cookies. Store cookies in an airtight container.

Makes about 3 dozen cookies

Baker’s Note–As written, this recipe will make Toll House–style cookies that flatten and spread a little during baking. If you like a cookie that stays in a mound, chill the dough for fifteen minutes prior to baking, and keep dough in the refrigerator in between batches.