Recently I discovered old photos of kitchen notes from years ago, including those detailing Gregoire Michaud's "faux Nutella." Thinking I'd lost a chance to make it ever again, luck was kind. Putting my hand at the recipe, all was good, save for my...
Revisiting Bahn Mi recently, I found good information describing them historically here and here. Making "Bahn Mi" meatballs with a heady mix of cilantro, ginger and garlic, I added fish sauce, too, inspired by a favorite...
It's the season for allium triccocum, aka wild garlic, or ramps. Here's my simple preparation for a ramp-inspired pesto along with a batch of pickled stems. Though you may have a stockman who sometimes hides them for himself ("grrrrr!"), keep searching. Because...
Octopus has been a constant rotation on my menu for about four years, proving one of our best selling dishes. I like it grilled, carmelizing the tentacles with brushed balsamic vinegar. This summer I marinated an entire batch with balsamic vinegar, garlic and olive,...
The chill of winter. Lunchtime. Why not return to Ramen Pop, my favorite New York-hipster ramen joint. Though I was inclined to slurp some broth and noodles, I ultimately tried their burger with pineapple. Last time I visited this place, the city was suffering a...
My first effort at making yogurt wasn't very satisfying. So I decided to give it a try using a slow cooker. Using low- fat milk made for an excess whey topping. And the slow cooker settings must have been too high. I ended up curdling or scorching the milk. That led...
Feel free to follow us on social media for the latest news and more inspiration.