Here's a rye bread I learned at a class a few years back. Danish rye is a toothsome seed-and-grain bread, that I put on my menu as a Danish smørrebrød, an open-faced gravlax sandwich. Below are photos of my miniature version in a small bread tin I found (great for...
Chef Floyd Cardoz recently died, another victim of coronavirus. I discovered him via his Instagram account, where he published a feed full of recipes and cooking lessons. In honor of him, I'm preparing one of my favorite Indian delicacies, dosa. I'll follow later with...
After a few sumptuous visits to Atla, a New York City restaurant that features amazing tortillas, I got a couple bags of Andean corn and my cal powder out of the cupboard to make some masa. This effort came out better then my first try, even though the masa was a bit...
“Diet” was more effective than any kind of powerful medical therapy according to Ernest Hemingway. I wonder if he ever ate a media noche, or Cuban sandwich? It's said he's attributed to the Sloppy Joe. Its actual origins are unclear, though from what I heard it is...
Today I received sad news regarding a young chef's passing. Jason Osburn was a talented young chef from Michigan who I'd met at the Charcuterie Masters in 2016. We corresponded, most often regarding food and life. Food is the chef's life. From what I saw and hear,...
Picasso said, “Lesser artists borrow; great artists steal,” He might as well as been talking about French cooking. It's an arena where you need to borrow and steal techniques if you're going to learn, not to mention excel. Cassoulet is a good example. It's a...
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