Here is a chilled oyster dish we have begun work on. The chilled oysters are dressed with...
Year: 2007
Just a quick note for those who missed the fact that Alain Passard has been cooking several...
The unseasonably warm weather has me bouncing around like a rubber ball. It’s not as warm as...
Here we have a crab salad wrapped in lardo, served with Meyer lemon purée, a Jonah crab...
I have lost a week. At least most of one. Literally and figuratively. I have not gotten...
All of us, especially chefs, have such complicated relationships with food. I shared a meal recently with...
Here’s a link to a lyrical, sensual, and slightly disturbing essay by James Sturz over at Leite’s...
I cheated and pulled this photo from Amazon. Hopefully, they won’t come after me because these beauties...
I’d like to address a couple of issues that arose from a recent post. Actually, I would...
I’ve always been a fan of talk radio. Admittedly, as a child, I always lobbied for music...
