“Turns out we scheduled a visit to Miami at the same time that Food and Wine is...
CULINARY EVOLUTIONS
The second dish we made highlighted the bass collar. The meat in the collar is rich and...
The pasta is made with a black olive stock, which is then puréed with more black olives...
The dip is made with pressure-cooked beet greens and beet trimmings enriched with sheep’s milk camembert. The...
Shrimp scampi has been on our mind. We have also been knee-deep in pig parts from our...
The beet is cooked until tender in the pressure cooker (9 minutes) with smoked kombu. Then we...
At long last, the frosting and cake are equally distributed, and each bite is now in balance.
We have found a new favorite cut of meat, the pork skirt steak. The cut is rich,...
Honey hams are commonplace. Ham honey is our new addiction.
We have been working with a pig. One porcine preparation we adjusted was our cracklings. We used...