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

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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Food & Drink

Ro’s Recipes: Two Keys Found in Wales

By Ro Howe
The first course was a simple chicken liver pâté served with toast points and cornichons. It was sumptuous, rich, and delicious — of course. But what impressed me more than anything was the delightful surprise that you could make it yourself.
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