I have a thing for hops. Their floral notes and distinct bitterness provide backbone and structure. Recently,...
Year: 2015
When you wash as many pots and pans as we do, you really value the tried and...
We started with a first cut chuck shoulder. We submerged it in a vadouvan spiked version of...
Pasta dies need to warm up. The cold die produces a coarse noodle with excessive irregularities. As...
Last December, Peg was here for a visit, and she made her famous fried eggplant. We were...
I love this book. “Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens...
We developed a Kouign-Amann recipe for our upcoming book, Gluten Free Flour Power. We use a no-knead...
We’ve taken to using spent bourbon bottles to mix and bubble our vinegars. Today we started sweet...
Tomorrow is definitely going to be a snow day for most of the northeast. What better time...
Potential in plain sight, cheating, shark jumping. How comfortable are you in your own skin? Ideas in...