Mortadella is a favorite around here. Some people call this gloriously spiced salumi, generously larded with pistachios,...
Month: August 2011
The idea for curing the heart is inspired by our friend chef Chris Cosentino. He prepares a...
I guess with fall around the corner and a quest for flavor on the mind, it pushed...
We were trying to get lunch on the table and I wanted some roasted peppers to go...
We’re working with venison and calamari to get ready for our workshop for the International Chef’s Congress....
These noodles are made with the machine and a new die we have been working with, which...
We slice the hot dogs into 1/4 inch slices. We then sauté them in a bit of...
We actually developed this dish a few years back as part of a book proposal that never...
This was inspired by a recipe in Melissa Clark’s wonderful book, *In The Kitchen With A Good...
Griddled Martin’s potato bun, butter roasted wiener, garlic and thyme pickled cherry peppers, and a deviled egg....
