These are the days you wish you had taken the day off. Stuff does not click. You...
Year: 2012
We look at life from an interesting angle. Once professional chefs, now we are culinary consultants, cookbook...
When we are looking at ways to prepare ingredients, history and tradition are usually the baseline. The...
How often do we drizzle olive oil on top of fresh mozzarella before enjoying it? All the...
In the kitchen, as elsewhere, sometimes a bit of homespun wisdom can be more helpful than the...
Today we were playing with a variation on pretzels for the new book. Several batches in, we...
We know that citrus rind and pith are full of pectin. We also know that in the...