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Month: September 2010
We almost always roast our chicken on a bed of vegetables. Usually, we roast 7-pound birds, butterflied...
When we were in Cabo last winter, everybody rhapsodized about the freshly fried tortilla chips. They were...
This idea has been a long time in the making. Thanks to Tony for supplying us with...
Tony Maws has made the art of sharing food an experience like no other. He takes off-cuts...
Actually, these noodles are strips of the scallop mantle. We trim them off from the fresh shucked...
It has been a long time since I have shucked scallops. This morning, the learning curve was...
In cooking, there is a lot of peeling. Prepping vegetables can be a tedious task, and the...
In looking at the zucchini blossoms we purchased, I decided to eat the pistil. Normally, we remove...
We use these gently cooked yolks to sit atop pasta or to be hidden beneath piles of...
