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Month: March 2010
We took a few ingredients left over from our photo shoot and combined them with a chorizo...
We hot-smoke these mussels to cook them and then marinate them in their juices. They seem to...
Today we had our first Chef Portfolio shoot. Before we started taking photographs of someone else’s food,...
Taste and aroma are a tricky combination. A pungent, stinky cheese tastes much better than it smells,...
One of the first dishes I learned to cook was linguine with clam sauce. Over time, it...
We have been working on a number of flatbreads. While this one does not appear flat, its...
Our friend Tony Conte was making these a number of years ago. He diced ginger and then...
We had proven results for hot spring, large chicken eggs. It took a question from a client...
When you have an idea for the use of a tool, you only see what you are...
