What we keep on hand, from ingredients to ideas, shapes how we create. As we develop ideas,...
Year: 2015
We started with pizza dough. We stretched it into longer rectangles. We took cake pans and put...
One of my favorite restaurant tricks is carving the meat in the kitchen. In many mid-high end...
We continue the theme of capturing the flavor of peelings and other overlooked parts of ingredients. We...
“Butter is good. Pepperoni is delicious. Good plus delicious creates an amazing kitchen staple. We minced pepperoni...
An egg is full of fats, oils, proteins, and water. So is miso. The ratio is different....
Peels have potential. We explored this idea in a recent workshop in San Francisco. We take potato...
When Alex first came up with the idea of toasted flour, he was thinking about pie, specifically...
As we’ve often found, sometimes it’s the small tweaks that make the biggest difference. Toasted flour is...
Someone brought these to the party we happened to be attending, and we were entranced. Sheer genius...