I’m on a sponge cake kick. There’s something about its light texture, you can almost feel the...
Month: July 2017
The perfect blackberry is elusive. It is sweet and slightly musky, bursting with juice and tempered with...
We’ve just begun playing around with the KOPA Charcoal Oven. We start with vegetables—in this case, Vidalia...
Begin with what you know. When the basics are improved, the creativity begins. Ideas in Food: Great...
There are certain processes in the kitchen that are magical. Making dough is one. Whether it’s bread...
We started with a batch of our jalapeno/serrano pepper noodles. I was looking to explore that fresh...
Our cluster doughnut is a canvas. We press an indentation into the center hole. We fill it...
We started with the classic combination of sausage and peppers. With this in mind, we could explore...
The development of a dish is dictated and guided by what we have, what we want, and...
We put our instant masa grits to use in an agnolotti. The filling was rich with ricotta,...