We started with our no-knead pizza dough. We let it rise, knocked it down, and refrigerated it...
Month: January 2018
The smoke mellows the funkiness of the fermented vegetables. It adds a rounded savoriness to balance the...
Aki made a light, airy, crisp honeycomb. I stole it. I broke it into pieces. I folded...
After tackling udon, I realized I needed to gain some efficiency in the production. I reached out...
Amaya wanted to explore chocolate-covered strawberries on a doughnut. We discussed topping a doughnut with sliced strawberries...
I started by cooking the pepperoni in olive oil, rendering some of the pepperoni fat and flavoring...
I took the cold ho fun noodles out of the refrigerator and cut them into strips. I...
It’s kind of embarrassing to admit that I’ve only ever used my rice cooker to make rice....
My biggest challenge in working with udon was to create the unique, chewy texture without using the...
We are very fortunate to have friends who know way more than us. As I was talking...
