The heart is served with coconut lentils, roasted butternut squash “dice” and torn mitsuba leaves. We served...
CULINARY EVOLUTIONS
Driving long distances provides a time to think. I often get bored on long drives and the...
I just cannot get enough cornflakes. They are my not-so-secret addiction. In this recipe, the toasty flakes...
After juicing several squash for an autumnal souffle, we were left with a large pile of butternut...
Sometimes we are inspired by an idea. Burrata at its best is a thin skin of mozzarella...
We are working on baklava, or at least a dessert inspired by baklava. For those who don’t...
We started with cream and infused it overnight with oven-dried corn husks and kombu. Once the cream...
Currently, our nasturtiums are growing on and over the woody trunks of last year’s basil plants. To...
The dish evolved as we assembled components. We started with “barrel” aged carrot juice. We used fresh...
Here we are working with the whole mushroom and use its parts and sizes to inspire the...