Ro Howe is chef and owner of Barraud Caterers Limited, a full-service catering company based in New York City. She has been a professional chef since 1978, and has twice served as a guest chef for the James Beard Foundation. Ro’s recipes have appeared in Victoria and The Beard House magazines, and in Famous Chefs Cook With Beer. Barraud Caterers has been featured in New York magazine as one of the 45 best caterers in the New York area and in its New York Weddings special edition.
Food & Drink · Travel

Ro’s Recipes: Socks in Edinburgh


We had happened upon a pub that offered good honest Scottish fare: Scotch broth, Cullen Skink (smoked haddock soup), Howtowdie, (whole chicken stewed), venison stew, Clootie dumpling (dried fruit steamed pudding) and a rarity then in pubs, Scottish cheeses.
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Food & Drink

Ro Howe’s Recipes: Chilled Pear Soup with Raspberries


By Ro Howe

Though we can find pears all year, they are at their best and a glorious blessing of midsummer. When you bite, their solid structure defies viscosity. Their soft, slightly gritty cell structure holds intensely flavored juice with a distinct floral-pear aroma. Bite into a ripe pear and you will be forgiven the drool of nectar smearing your lips.

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Food & Drink

A Stove Named Gertie


By Ro Howe

You can see how important Gertie has been to my work over the last 30 years! So it was with much trepidation that a while ago, I'm afraid I had to report that Gertie, our faithful Garland, had taken up smoking in her old age!

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