Structure is key. One of the downsides of freshly extruded pasta is that the structural integrity of...
Month: April 2014
We develop habits. We repeat the same processes over and over again because it works, because it...
I posted this picture of a “dumpling” on Twitter last weekend, and it generated quite a response....
We get hung up on minutiae. Learning to understand and work with the smallest elements in our...
We sliced rhubarb and added it to aged Italian kimchi. We put it back in the jar....
“We don’t plan on working with rust. It builds up slowly in small streaks, until suddenly it...
This week in the New York Times, Jeff Gordiner wrote an interesting piece on Laurie Colwin. She...
We’ve had some interesting conversations on Twitter lately about pursuing passion. The idea of doing what you...
It’s funny how things that are originally designed to break down barriers eventually end up becoming somewhat...
Hardie Grant Books has published Maximum Flavour: Recipes That Will Change The Way You Cook across the...
