Yesterday at the market, I was introduced to a new way of making a cavatelli-style noodle by...
The reason that everything tastes like shio koji, a fundamental sameness, is because for the most part...
I thought spring arrived in early March. I snapped a picture of our lovage breaking through the...
We put several blocks of cream cheese into a pan. Because it was a cool day, we...
We rely heavily on our bulletproof beurre monté. It is a foundation and sparks extrapolations like our...
We’ve been working with the flours from Castle Valley Mill, which happens to be right in our...
We have used everything seasoning in many applications. In *Ideas in Food: Great Recipes and Why They...
Pepperoni Cheeseburger, Artichoke, and Bacon When we want pizza on the fly and don’t plan ahead for...
The leftover and undercooked meat from our shio koji burger explorations did not go to waste. It...
For this run of noodles, we were inspired to use 100% bolted hard wheat from Castle Valley...