And we get a rest. It is strange not having a new group of guests followed by...
Year: 2006
Here is the chilled Madagascar prawn dish with curried brittle cashews, celery leaves, and clear buttermilk.
We’ll be doing a podcast with Silverbrow this coming Monday. He’s open to questions, so if there’s...
What a day. I have been caught up in my own ignorance, allowing it to raise my...
A special Sunday dinner in the late fall and early winter used to be raclette. Really, it...
Sometimes a pie is more than just a pie. Cooking for people with simple tastes can be...
OK, we have made clear buttermilk. It is based on cow’s milk. Now the question is, is...
In trying to best serve and present dishes, we go through a series of preparations and presentations....
I have examined the use of our broths, waters, and consommes as the vehicle for cooking ingredients....
The question we often get is: what does it taste like? Here is a discussion of the...