It takes the right question to spark ideas. When we received the gift of Espelette peppers from...
Month: November 2010
The pork shank is slathered in our charred nori and red miso puree. The shank is marinated...
Recently we have been exposed to a lot of charcoal, hay, seaweed, and sea vegetables. These influences...
These noodles are made with flour, semolina, and salt cod stock. The salt cod stock is interesting...
Over at The Atlantic, Michael Laiskonis is talking about inspiration. Dinner at minibar with Docsconz. Everything you...
Remember those pictures of squash butter a while back? Today we’re blogging over at The Daily Meal,...
The tapioca pearls are cooked in a burnt caramel-apple cider broth and then seasoned with cinnamon, black...
In developing our stem salad, we rediscovered a number of stems that we had not thought of...
And this is why pasta extruders are the next big thing for kitchens.
