We glazed the boiled, dried, and cooled potatoes in a bacon broth. The potato skins absorbed the...
Month: January 2013
Replicating observations is not easy. Aki has recently been boiling peeled potatoes before roasting them under a...
Connect experiences. Change textures. Add flavor whenever possible.
One of our downfalls in working with the pressure cooker has been using too much liquid. We...
We recently worked with Daniel Gritzer and Food & Wine Magazine on an article about how to...
When we unmolded this cake, it stuck horribly. The cake fond gave us a sneak preview. It...
It was a treat to be able to stand around shucking and eating. We had not tried...
Toad in a hole meets ham, egg, and cheese. The two dishes never had it so good....
We did not set out to make gluten-free gnocchi. We were looking at the process of gnocchi...
This winter, we’ve become addicted to a lavender-scented neck and shoulder wrap. We love it, so we’re...
