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

Ro’s Recipes: Turkish Delight

By Ro Howe
We were woken by drumbeats and the Mullah calling all to rise before dawn to eat. We were given a simple breakfast of bread, white cheese, olives, tomatoes, boiled eggs and of course black tea. What a splendid and healthy way to begin the day!
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Lifestyle

Valentine’s Day: Love Blooms

By Ro Howe
“I grew in confidence with the understanding of what can happen in the earth. I started knowing things without learning them, developing skill, allowing delight at success, and, along the way, discovering joy. Isn’t that what love is?”
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Food & Drink · Travel

Ro’s Recipes: Socks in Edinburgh

By Ro Howe
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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