I was looking for a more efficient method of roasting monkfish. Sometimes we get large monkfish tails,...
Approach to Cooking
Thanksgiving can and has been a pain in the arse. You end up jumping through hoops trying...
Aki made some incredible broccoli and cheddar cheese soup for our recent guests. In fact, as I...
Twelve Courses, Days and Free Maple Syrup Yesterday we received our shipment of small bottles of maple...
Cornflakes. I was looking for an intense and semi-unique crust for our slow-cooked antelope. I looked up...
I was looking for another seasoning for shrimp carpaccio. I had thought of bottarga, but I did...
Recent e-mails and comments have spawned questions about what tools we use to create froths and arrange...
I felt it only right to continue down the path of olive brine uses. Today, we soaked...
The lamb necks cooked for twenty-four hours at 67 degrees C. We then pressed the necks and...
Every kitchen has sauté pans. Well, almost every kitchen does. Diners have used griddles for cooking eggs,...