We freeze our buttermilk frozen custard in silicone doughnut molds. When the custard is solid, we remove...
Month: June 2017
Here is the updated recipe and process that resulted from our recent bout of tinkering. **Pizza Dough...
We started with our no-knead pizza recipe. Over the years we have reduced the hydration. We have...
Stuffed rigatoni is not new. It is new to us. Even though it has been on our...
Leftover lobster salad, smashed avocado, and corn tortillas—warmed up in a sauté pan. Gotta love good leftovers....
We were fortunate to come into a windfall of lobster claw meat. Aki is happy to eat...
“Everybody has a restaurant or two, or ten—if you happen to live in a big city—where you...
“Try not to compare your insides to other people’s outsides.” — Anne Lamott via TED. Ideas in...
Mixed dough ready to extrude. It looks like beautiful streusel. Any wetter and the dough clumps into...
Blue cheese and tomatoes have been a staple in our flavor files. Many years ago, we were...
