We started with a first cut chuck shoulder. We submerged it in a vadouvan spiked version of...
INSPIRATIONS
Pasta dies need to warm up. The cold die produces a coarse noodle with excessive irregularities. As...
Last December, Peg was here for a visit, and she made her famous fried eggplant. We were...
We’ve taken to using spent bourbon bottles to mix and bubble our vinegars. Today we started sweet...
Just clip it. Ideas in Food: Great Recipes and Why They Work Maximum Flavor: Recipes That Will...
A Dinner and a Workshop with Justin Carlisle and his team culminated in an exciting evening of...
We started with our yeast noodles. Their savoriness has a very toasted bread-like flavor and aroma that...
We’ve been playing around with sprouted flours lately, just to get a feel for what they’re all...
We started with our pressure toasted yeast. We put it into a Vitamix and pulverized it into...
We revisited the idea of mosaics. Visually, I suppose these are closer in appearance to stone: marble,...