Years ago we paired buffalo hangar steak with eggplant puree, julienned black radish, and eel sauce. The...
Year: 2013
It is remarkable what happens when you switch up the ingredient used in a technique. While working...
Tradition dictates that toasted rice bran, salt, and water are mixed together. This mixture is stirred daily...
I have a new favorite app for my phone. It’s KitCam. I’m always looking for ways to...
“Beurre monté, butter emulsified in water, has been a staple in many kitchens. Thomas Keller and David...
We continued cooking gnocchi without blanching. This time we heated a shallow pool of a slightly liquid...
We have reformulated our gluten-free potato gnocchi. We added some egg yolk and Parmesan. We also wanted...
Is it the end of the month already? This year is flying by. The trick is making...
Found via Patrick Rothfuss’ blog and true for chefs and any creatives as well as writers: Ira...
Gemelli is simply elegant. The twists and turns of the noodle provide a variety of textures. They...