We used thick-cut mortadella to top a thick-cut ratatouille casserole. A topping of any flavorful meat enhances...
Month: July 2013
We dressed slices of our dried watermelon with smoked coriander, Maldon salt, dried Calabrese peppers, and olive...
Start with a bushel of crabs. Explore the possibilities and processes for flavor extraction and delivery.
Crab Benedict: crab-bone marrow hollandaise, liquid egg yolk Chickpeas: brown butter hummus, pickled and fried chickpeas Shaved...
It is half dried. This time we didn’t go through several freeze-thaw cycles. We put logs of...
It’s funny, one of the first times I ever really appreciated a hamburger was at camp. It...
Bull Brier is new to our world. The tips, leaves, stalks, and undeveloped thorns lure you in....
“…is an amazingly versatile ingredient. We first started using juice on occasions where we didn’t have any...
We put the favas right on the oven deck. The bottoms and tops blistered in two minutes....
“Smoke and Pickles by Edward Lee may be my favorite book of the season; smart, flavorful, and...
