We peel everything else, why not a lobster claw? The flesh filaments encased in the claw are...
Year: 2009
It is amazing what this phrase can do. Try it and experience its power.
We realized that the texture of slow-cooked pork fat was very close to that of foie gras...
It turns out bread is not necessary in this preparation. Our first thought was a spin-off of...
A mistake in understanding a cheese’s ripeness led to another version of burrata. We have made buttermilk...
We are sure you have been asked, “where are you going to be in five years?” Five...
I really don’t miss the calorie counts on everything in New York. Yes, I probably should know...
Nothing beats eating in the kitchen. The folks at Elements know this and have made the kitchen...
Fish collars are interesting. They contain a fair amount of rich, unctuous meat hidden in nooks and...
A few months ago, we invested in a new coffee maker. We were using a Cuisinart grind...