It turns out the Chartreuse was not the only culprit in the discoloration of our celery-raisin-Chartreuse sauce....
Approach to Cooking
For the record, I did enjoy Alex’s duck confit. It was delicious and I can understand the...
Alex came home from the Greenmarket last week with some beautiful quince. They were hefty and heavy...
One of Aki’s favorite things is duck confit. Go figure that I would feel the need to...
Aki was doing some reading and came across a piece quoting Shirley Corriher, which discussed the use...
It took many years to go from learning to make gnocchi, to looking for a more efficient...
If you watched the video, you saw the exciting results of freezing and powdering a triple cream...
On Saturday, one of the dishes we served was venison tartare with cranberry horseradish puree and smoked...
Pumpkin seed risotto with Musquee de Provence poached in seasoned root beer, paired with root beer and...
Two years ago, we had the pleasure of watching Alex Stupak demonstrate the technique of squeezing raspberry...