We cooked the (pre-salted) steaks sous vide, from frozen, for 3 hours. I pulled them from the...
Approach to Cooking
I took the idea of spraying yakitori with sake, to increase umami, from Chicken and Charcoal and...
While we’re thinking about yakitori, there’s some interesting stuff in this video of Chef Shigetoshi Narita in...
Years ago, we came across maple cotton candy. I loved the idea of it. Recently, I came...
The idea of Calabrian kosho has been in the notebook, really the passion project cookbook file, for...
…there’s flavor. We didn’t grill much this summer, it was just too hot out there. So we’re...
We cut deep crosshatches into a pork shoulder and seasoned it liberally with salt. We let it...
Some days you cook the crisp for an hour and there are thick dribbles of juice bubbling...
The pleasure of books can be summed up in the random discovery of joy. We picked up...
I have eaten plenty of salads topped with poached eggs. Aki often makes fried eggs with sautéed...