A few years ago, we were working on simple ways to make large round ice cubes. The...
CULINARY EVOLUTIONS
The wavy shape of the mafaldine noodle makes them great for holding onto sauce. In our world,...
We’ve been working on a brothy mushroom soup because we get tired of the same old (delicious)...
A well-made canele is a thing of beauty. There’s nothing else quite like it. It has an...
We’ve decided to try an experiment. A casual dinner, centered around pasta, at least 4 courses, $50...
is the answer. What are the questions?
We start with radishes and chicken livers. The radish greens are trimmed and quickly sautéed with shallots...
Everyone seems to have their own cue that Spring has arrived. For me, it is the tenacious...
The toughest part about working with lemongrass is the lemongrass. Its stalks are fibrous and, while aromatic,...
It takes an out-of-focus idea right in front of you to catalyze creativity. We had just finished...