Juggling the baby is a fine art. We pass her back and forth all day long, sharing...
Month: January 2009
We have been working on a foie gras and caramelized white chocolate dish for some time. I...
How do we get the flavor of seared foie gras into a terrine? We did not begin...
Pig parts are in: offal, odd cuts, improved cooking techniques, salting and brining, making salumi, BBQ, and...
We have taken a further look into the sous vide cooking of green vegetables. While color is...
The air outside is biting and chill. When we escape it inside the house, our fingers are...
We are working on feta noodles. Our first run led to a detour and some tasty results....
When you put anchovies on top of a pizza, you end up with bites of pizza with...
Our latest article is up over on Pop Sci. It delves a bit deeper into the incredible...
I remember many a meatloaf from my days in school. Apparently, being a perennial judge sparked a...
