Well, it is Thanksgiving. Here is a link to the great Thanksgiving constant, the lyrics to Alice’s...
Month: November 2006
Here, we decided to cut the fish a bit differently. This is steelhead trout with cider-poached artichokes,...
Currently, Maldon salt is at the top of my list. We recently smoked Maldon salt, and I...
Today we began the work necessary to make pastrami-flavored short ribs. We cleaned up some short ribs...
I wish to introduce Sean Brock, the chef at McCrady’s Restaurant in Charleston, South Carolina. We first...
The question is often asked: how does one infuse the most amount of flavor in the least...
After we made the black truffle granola, our minds began wandering and wondering in search of a...
It can begin with a drawing. The concept of a dish can evolve from the simple lines...
For the last couple of weeks, we’ve been trying to finish editing an essay that will be...
Sometimes shots in the dark work. We have been writing, photographing, cataloging, and openly sharing our ideas...
