We have cooked everything from lamb shoulders to beef short ribs for 24 hours at 57°C. It...
Month: August 2014
Take your favorite pie crust recipe and add 2 tablespoons of grated parmesan cheese, 1/2 teaspoon of...
Extruding mafaldine pasta was inspirational. We found that by slightly pulling on the pasta as it extrudes,...
Our take on a Turkey Club sandwich is over at Serious Eats. Come check it out and...
Why is it that we save bacon fat but discard sausage drippings? When we were done cooking...
We started with heavy cream and added buttermilk, modeled after the crème fraîche from Maximum Flavor. Then...
It was as easy as putting the oysters on a medium-high grill. When the shells popped, the...
Warm vegetable salads are perfect for suddenly cool summer evenings. They are even more exciting with unexpected...
We have explored brines. And we have explored flavored brines. We have even explored injecting flavored brines....
We were pleasantly surprised to discover that New Hampshire Community Seafood has a weekly seafood share with...
