Inspired by Jeff Mahin via his Twitter feed, we dove back into the Rice Krispie Treat arena....
Year: 2015
This is one of those restaurant tricks that can make a difference at home, especially in the...
We’ve been playing around with sprouted flours lately, just to get a feel for what they’re all...
We started with our pressure toasted yeast. We put it into a Vitamix and pulverized it into...
We revisited the idea of mosaics. Visually, I suppose these are closer in appearance to stone: marble,...
We started with our egg yolk pasta dough. We substituted 50% whole wheat flour. It adds a...
There’s nothing better than a chilly, fresh oyster on the half shell, preferably shucked by someone who...
Anyone who knows us knows that we love cheese. Most nights Alex would be perfectly content to...
We revisited our miso pasta dough from *Ideas in Food: Great Recipes and Why They Work*. We...
We were having lobsters. Aki wanted baked stuffed lobsters for her birthday, specifically stuffed with the potato...