One of the joys of summer cooking in a vacation house is sharing the load. We all...
Year: 2014
We started with a well-marbled, 4-bone rib roast from the shoulder side. We injected it with buttermilk...
We have cooked everything from lamb shoulders to beef short ribs for 24 hours at 57°C. It...
Take your favorite pie crust recipe and add 2 tablespoons of grated parmesan cheese, 1/2 teaspoon of...
Extruding mafaldine pasta was inspirational. We found that by slightly pulling on the pasta as it extrudes,...
Our take on a Turkey Club sandwich is over at Serious Eats. Come check it out and...
Why is it that we save bacon fat but discard sausage drippings? When we were done cooking...
We started with heavy cream and added buttermilk, modeled after the crème fraîche from Maximum Flavor. Then...
It was as easy as putting the oysters on a medium-high grill. When the shells popped, the...
Warm vegetable salads are perfect for suddenly cool summer evenings. They are even more exciting with unexpected...