Years ago, back when we worked at Clio, we did a dinner with Madhur Jaffrey. It was...
Year: 2012
This is the point cut of the brisket, which we have separated from the flat and trimmed...
This week we are talking about Wild Fermentation by Sandor Ellix Katz. It’s no secret that we’re...
We have explored dehydrating cucumber slices as well as slices of a variety of other gourds. The...
We really enjoy the flavor and texture of cilantro leaves and stems. The stem adds crunch and...
The plan was a Meyer lemon marmalade. The result was a burnt Meyer lemon marmalade. Happy accidents...
We have taken a new look at our sourdough ice cream and rebuilt it from the sourdough...
Step One: Step Two: Step Three: And there was sour cream too. In case people needed a...
“…book day. At least this week. We are facing a couple of challenges here in the kitchen....
If you have been reading along for a bit, you know we are vinegar fanatics. We have...