We continue to get temporarily obsessed with the idea of particular ingredients and their flavor profiles. A...
Month: July 2011
The cocktail sauce came about because we had leftover watermelon pulp on hand after pureeing and straining...
We seem to constantly combine cherries and olives in dishes, so we decided to take them to...
The malt powder is spread out on parchment paper and closely watched as it roasts in a...
We often get asked how we clean the dies for our pasta maker. The answer is simpler...
This pasta is made with a blend of cornbread flour, all-purpose flour, ricotta cheese, salt, and baking...
The idea for cooking with corn silks came from two places. The first was a tweet from...
In our class at Le Sanctuaire on unusual uses for fruits and vegetables, we looked at whole...
Sometimes we get a book and, for whatever reason, it doesn’t resonate. We read it, and it...
The dates are charred with a blow torch. The burning of the interior and exterior smells of...
