With the ability to roll dough really thin, we have begun to wonder about the flavors we...
CULINARY EVOLUTIONS
The shank is cooked sous vide for 24 hours at 57°C. The results are both juicy and...
Mortadella is a favorite around here. Some people call this gloriously spiced salumi, generously larded with pistachios,...
The idea for curing the heart is inspired by our friend chef Chris Cosentino. He prepares a...
I guess with fall around the corner and a quest for flavor on the mind, it pushed...
These noodles are made with the machine and a new die we have been working with, which...
We slice the hot dogs into 1/4 inch slices. We then sauté them in a bit of...
We actually developed this dish a few years back as part of a book proposal that never...
This was inspired by a recipe in Melissa Clark’s wonderful book, *In The Kitchen With A Good...
Griddled Martin’s potato bun, butter roasted wiener, garlic and thyme pickled cherry peppers, and a deviled egg....