While reading Harold McGee’s “On Food and Cooking” (I just finished reading it cover to cover), the...
Month: March 2005
To my mind, Cold Stone Creamery is a wonderful place. Here in Pagosa, good ice cream is...
Our daily routine is a constant search for inspirations. Where we are located, there really aren’t many...
It began with Alain Senderens. The man behind lobster with vanilla sauce. He combined the inherent sweetness...
Every once in a while, we need to reset our senses. Shut the brain down, and let...
Sweet and Sour We have developed some exciting combinations while exploring the tastes of chocolate and the...
The ingredients will tell you where to take them. You may have preconceived ideas, thoughts, visions, or...
Well, that’s what it has been called. A tête de moine of chocolate was created when we...
While we were originally looking for ingredients to pair with our tête de moine of chocolate, the...
After asking my question about marrow spoons in our improvisational cooking class, Rudi Steele accepted my query...
