In our experience, what is known and proven is passed on as law. When we accept cooking...
Month: November 2011
We used our chestnut charcoal to cook and smoke our mackerel terrine. We paired the fish with...
“This book is as beautiful as you would expect from a restaurant with four stars from the...
The turkey leg, while a Thanksgiving Day trophy, is a minefield of sinew, bones, and tendons. The...
We are always talking about roasting chestnuts over an open fire. We figured we’d try something a...
In our recent workshop, we revisited mackerel. We cleaned the fish, removed the skin and bones, gave...
Sometimes the stars align and things come together in a way that’s even better than you could...
Our cured lamb livers are finally ready. We seasoned them with salt, curing salt, brown sugar, rosemary,...
Total Turkey November 12, 2011 As we are getting geared up for Thanksgiving, we wanted to offer...
Given the popularity of the Momofuku cookbook, the restaurants, and Milk Bar itself, this may have been...
