We used to make a grapefruit, onion, and lovage relish. We made a dark caramel and added...
Month: March 2008
Cooking Classes Each class is a single session running from 10 am-1 pm unless otherwise noted and...
In looking at the characteristics of different steaks and cuts of meat, we have become inspired to...
Yesterday, we stumbled across these beautiful scallops. Their firm, light pink flesh glistened at the fish counter,...
I have an affinity for caviar and ice cream. In fact, I adore the combination so much...
Some days the band won’t play, the muse won’t sing, the ice cream melts, and the photographs...
This is our smoke powder-infused egg cooked in the style of an onsen egg. It sits nestled...
As St. Patty’s Day approaches, our thoughts turn to thick slices of juicy corned beef, meltingly soft...
Brown butter is still on my mind. I had a bounty of brown butter solids and was...
A big part of being a blogger is a need to be heard. You know that you’ve...
