We have reformulated our gluten-free potato gnocchi. We added some egg yolk and Parmesan. We also wanted...
Month: February 2013
Is it the end of the month already? This year is flying by. The trick is making...
Found via Patrick Rothfuss’ blog and true for chefs and any creatives as well as writers: Ira...
Gemelli is simply elegant. The twists and turns of the noodle provide a variety of textures. They...
The corn converts itself from starch to sugars. It becomes sweet again. Questions sprout: Can we make...
“I don’t believe in perfection, I believe in evolution.” – Dominique Crenn
Is chicken noodle soup ramen? Observations inform us. Opinions distract us. We begin with what we think...
Both happen to be gluten free. Both are made with What If flour. Gram for gram.
Our copy of Sandor Katz’s book, The Art of Fermentation, is becoming well worn, underlined, and post-it...
We continue to put our What If Flour through its paces. Today we used it in our...
