In early April, we learned about making a larger, three-finger cavatelli. Since then, we have explored other...
Year: 2017
“…have been rebranded as ‘Golden Berries.’ I saw these today and couldn’t help but wonder if ‘a...
It’s that time of year again, Peg’s birthday, right before the Fourth of July. Amaya and I...
We continue to explore, tinker, and wonder. We adapted our smoked pasta dough recipe from Ideas in...
We freeze our buttermilk frozen custard in silicone doughnut molds. When the custard is solid, we remove...
Here is the updated recipe and process that resulted from our recent bout of tinkering. **Pizza Dough...
We started with our no-knead pizza recipe. Over the years we have reduced the hydration. We have...
Stuffed rigatoni is not new. It is new to us. Even though it has been on our...
Leftover lobster salad, smashed avocado, and corn tortillas—warmed up in a sauté pan. Gotta love good leftovers....
We were fortunate to come into a windfall of lobster claw meat. Aki is happy to eat...