We are really excited about the uses of roasted barley in our cooking. It is supposedly a...
Month: August 2009
We peel everything else, why not a lobster claw? The flesh filaments encased in the claw are...
It is amazing what this phrase can do. Try it and experience its power.
We realized that the texture of slow-cooked pork fat was very close to that of foie gras...
It turns out bread is not necessary in this preparation. Our first thought was a spin-off of...
A mistake in understanding a cheese’s ripeness led to another version of burrata. We have made buttermilk...
We are sure you have been asked, “where are you going to be in five years?” Five...
I really don’t miss the calorie counts on everything in New York. Yes, I probably should know...
Nothing beats eating in the kitchen. The folks at Elements know this and have made the kitchen...
Fish collars are interesting. They contain a fair amount of rich, unctuous meat hidden in nooks and...
