Why not pickle potatoes? We season potato salad with sharp flavors, often red wine and sherry vinegar,...
Month: November 2008
Alex spent the day yesterday helping out a friend who is Chef de Cuisine at a soon-to-be-opened...
This cooling rack is quite possibly the best $20 I have ever spent. It allows you to...
Sometimes not finishing a dish is the ultimate compliment. While a dish, an idea, and a creation...
At first, the ingredients sold me on the dish. The pieces were solid, all strong swimmers, yet...
Aki was doing some reading and came across a piece quoting Shirley Corriher, which discussed the use...
Dinner, what to cook for dinner? It is all too often that we have stacks of ideas,...
Sure, here’s the corrected version of the content: — Because Asian and Italian really do go well...
We have debated long and hard about our first run in the world of self-published books. Unfortunately,...
What is better than kimchee? Deep-fried kimchee, of course. We made ramp kimchee cracklings years ago, and...
