In order to be able to control both the cooking of our trout and its size, I...
Year: 2008
I like lists. I like to plan. I like to practice, refine, and try to perfect. Then...
A small dice really excites me. The abbreviated size draws the eye and highlights the texture of...
Aki usually makes the grits. She enjoys the slow stirring, the tinkering, the pleasure of adding moisture...
The first sign said “wild Chamomile,” the second sign said “pineapple weed.” Alex stopped and scratched his...
We were lucky enough to be given a bountiful bag of prosciutto fat. Actually, it is a...
Occasionally, ingredients just come together. The green market yielded some beautiful strawberries and Delfina cilantro. The fruit...
We are headed back to Boston. Funny, we had not returned to the Boston area for about...
We recently attended a seminar on miso at the French Culinary Institute, which was incredibly inspirational. We...
We’re pleased to announce the launch of Kitchen Alchemy over at PopSci.com. It’s going to be a...