After 18-ish days of drying, our luchito salumi was ready. It had lost 35% of its weight....
Culinary Conversations
Dry Aged and Bone-In When given the choice, we opt to test as much as we can....
Let’s find out. Not everyone knows that one of our most popular services is consulting. We’ve worked...
Coming back to the complete cauliflower, it seems we left a few rocks unturned. We started again....
We created a dish with eggs, asparagus, and chicken broth. In the creation of that dish, we...
It seems as though there is always a book in progress. A notebook on the kitchen counter,...
We made these gluten-free gnocchi sardi (die #191) for the dinner at Heritage RVA with 425 grams...
Stuffed rabbit and broccoli-anchovy sauce These last few weeks? Months? Have been busy. This is always a...
Recently, someone asked us what we thought was the next big food destination. We were slightly stumped....
May 4, 2005: herbal cocktails (it’s not what you think) May 16, 2005: saying it clearly May...