A week or so ago, we received some beautiful fresh chickpeas: crunchy, green, sweet, and in need...
Approach to Cooking
Aki put together a new pasta dough for me to work with—miso and brown rice flour. The...
The weather is finally turning. Bracing mornings reveal warm days which lead into crisp evenings. Now is...
We are constantly looking for contrast. Why? Without contrast, we are stuck with a feeling of sameness....
Tastes and flavors dictate most of what we do. However, it is essential for us to listen...
This afternoon we had another one of our improvisational cooking classes. The great results come from the...
I began with cheese. I wanted to make hot sheets of Pierre Robert cheese, and so the...
I am constantly taking notes; these days on post-it notes. These little yellow stickies are scattered over...
Flavors are carried, formed, altered, and enhanced in fat—from butter to olive oil, duck fat to lard....
Contrast for the palate is the initial reasoning for our use of crusts and toppings. In order...