Currently, our nasturtiums are growing on and over the woody trunks of last year’s basil plants. To...
Month: September 2011
The dish evolved as we assembled components. We started with “barrel” aged carrot juice. We used fresh...
We have grilled lemons and charred garlic. In this case, we are looking at toasting other parts...
Here we are working with the whole mushroom and use its parts and sizes to inspire the...
Who says you can’t pair wine with hot dogs? Drinking 2008 Cru Cabernet Sauvignon with Illg’s wieners....
The mushroom stems are peeled and broken into pieces. We then char them with the torch and...
I have to be honest here, I didn’t make it through Eat, Pray, Love. It was a...
Cheesy mashed potatoes have been part of the all-American culinary vernacular for as long as I can...
We started with hard-boiled eggs and made a puree of them with water, mustard, salt, cayenne, and...
Today’s inspiration is based on coarse polenta. We love the creamy/coarse texture that you get from slow-cooking...
