In our experience, what is known and proven is passed on as law. When we accept cooking...
CULINARY EVOLUTIONS
We used our chestnut charcoal to cook and smoke our mackerel terrine. We paired the fish with...
The turkey leg, while a Thanksgiving Day trophy, is a minefield of sinew, bones, and tendons. The...
We are always talking about roasting chestnuts over an open fire. We figured we’d try something a...
In our recent workshop, we revisited mackerel. We cleaned the fish, removed the skin and bones, gave...
Our cured lamb livers are finally ready. We seasoned them with salt, curing salt, brown sugar, rosemary,...
We have found that charring the outside of garlic cloves and keeping the interior raw allows us...
It seems liver is often paired with bacon. Here we have lamb liver, cured and smoked like...
When we did the dinner at elements, one course focused on autumn gourds. We cured cobia with...
We blended equal parts by weight of powdered green chiles and powdered white miso. The blend of...