The flavor of char on vegetables is second to none, particularly when the vegetables are alliums. Our...
Month: November 2008
What is and what can be? We make preserves, condiments, and accompaniments to unite ingredients and bring...
It turns out the Chartreuse was not the only culprit in the discoloration of our celery-raisin-Chartreuse sauce....
Just a quick note to let everyone know that our latest article is up over at Popular...
What if there was no Thanksgiving? What if there were no taste memories associated with stuffing and...
For the record, I did enjoy Alex’s duck confit. It was delicious and I can understand the...
Alex came home from the Greenmarket last week with some beautiful quince. They were hefty and heavy...
One of Aki’s favorite things is duck confit. Go figure that I would feel the need to...
As my handwriting has become so illegible that even I have trouble when I go back and...
In the true spirit of culinary evolution, these cookies are a variation of Shirley O. Corriher’s Corrupted...
