King Crab Leg, lime leaf-carrots, butter pecan, tarragon Dishes are sometimes born of ingredients rather than as...
Month: January 2009
As cooks, we have all spent time blanching vegetables in large pots of boiling salted water. We’ve...
Another sea urchin dish we are working on marries our two melon terrine with beautiful sea urchin....
These are healthy cookies. At least I tell Aki that since she “snuck” a bit of oatmeal...
Quality and size matter. When it comes to sea urchin delicacies, the large and sweet tongues from...
Michael Laiskonis has a very important, informative, and inspiring post on ice cream and cooking. Its principles...
Years ago, I was taught by Kento to roast whole veal shanks. The process was slow, and...
While we were happy with our gellan skin for encapsulation and the results produced, I felt we...
Shaved black truffles are one of the great rewards for cold nights and icy roads. They certainly...
If you learn from the trials, the errors become fewer. Old Bay Octopus Sweet and sour potato...
