I have grown attached to the versatile nature of rhubarb. It is acidic and crunchy with almost...
Month: May 2006
We have been fine-tuning a number of dishes, working through the kinks and trying to allow the...
Gorgeous steaks are on the menu today. We’re cooking at home, and so they will be served...
Our ramp kimchee has been marinating for several weeks now, and its flavor is truly remarkable. The...
Lemon curd is a recipe that should be in any good cook’s repertoire. Its sunny color and...
My copy of *Vegetables By 40 Great French Chefs* arrived while I was traveling, and only yesterday...
What to do with an excess of Guinness? I realize many believe there is no such thing...
It’s Monday night and I’m picking Alex up at the airport in Durango at 11:32 pm. Let’s...
I was certainly influenced by the beet ribbons of team Adria. I was re-introduced to these ribbons...
I originally identified these fish as Tasmanian Sea trout in an earlier post and subsequently discovered that...
