Have you ever noticed how the little things can make a lasting impression? We had an amazing...
Year: 2006
I had not worked with fresh wood ear mushrooms before. I had interesting memories of the dried...
The second thing I did when we returned west was fire up our smoker. Not too difficult...
Back in Colorado, with the season fast approaching, it’s time to take a hard look at the...
What the heck is Parmesan water? It is literally what it sounds like. We took two liters...
Our first day back and we are able to taste the fruits of our ideas. Fourme d’Ambert...
I briefly touched on the idea of miso cavatelli and look forward to making it as soon...
Well, we’re finally headed back West, bet you thought it would never happen. What that means is...
After writing about the experience of wd-50 in “three services,” I wanted to share the menu Wylie...
Wylie. You mention the name in culinary circles and you get responses ranging from “the shrimp noodle...