Feeding a baby makes you look at food in a whole new way. Babies eat when they’re...
CULINARY EVOLUTIONS
We first smoked lobster when we were in Maine. In fact, that is where we picked up...
The egg yolk, encased in a gellan skin, cooked up wonderfully. The yolk is easily handled, and...
Realizing that anything can be flour and looking at your cooking with the hopes of producing and...
The evolution of white yam sweet and sour noodles took longer than I had planned to revert...
What if there was no Thanksgiving? What if there were no taste memories associated with stuffing and...
As my handwriting has become so illegible that even I have trouble when I go back and...
At first, the ingredients sold me on the dish. The pieces were solid, all strong swimmers, yet...
What is better than kimchee? Deep-fried kimchee, of course. We made ramp kimchee cracklings years ago, and...
In our continued explorations with Activa and dairy, we ventured into the world of yogurt. I was...