Trimming is commonplace in cooking. We want to present the tastiest, most beautiful food we can. We...
Month: December 2012
We made these peanuts as a flavorful addition to an apple salad. Looking at them with fresh...
During a recent workshop, we explored lobsters and beets. We reserved the liquid from cooking beets in...
The Teflon insert in the bronze die allows the dough to extrude quickly. The smoothness mimics a...
We took the tastiest beets ever for another spin. These we pounded thin, vacuum sealed, and froze....
The flavor is intensely earthy. The stems are salty and look like vanilla beans. The aroma is...
It is only fitting we developed this in a workshop on the anniversary of starting this blog....
We are supposed to cook ribs as racks. That is stupid. Cut the ribs into individual bones....
It is wonderful to go to markets where the farmers share the details about the ingredients they...
Don’t have to be fussy to be fancy. They just have to be made with love.
