We’re blogging over at Poly Science today. We’ve got a recap of the workshop we did for...
Month: October 2011
This Friday, we are cooking dinner with the team at Elements in Princeton, NJ. In order to...
This is quite simply a beautiful book. (Picture via Amazon.) What we love about Pasta by Design,...
A visit to the Wrightstown farmers market and our bags were packed full of ingredients. As Amaya...
So let’s begin with the parts we normally throw away: the seeds and the stringy pulp from...
We are fascinated by the work that Bernard Lahousse is doing with Food Pairing. From his website:...
The crispy garlic is made by slowly cooking it in olive oil. When the garlic is browned,...
The heart is served with coconut lentils, roasted butternut squash “dice” and torn mitsuba leaves. We served...
We are at the Star Chefs International Chefs Congress in New York City and there is a...
Water spinach is a delicate green commonly found in Asian markets. It is a member of the...
